Names of various dishes which cook from meat, a huge number. Part of them sounds quite clear, for example, cutlet. Others - steak, round steak, beefsteak and others - raise many questions. Also the cutlet since the few know, what is it is among such and as to prepare it.
Usually understand an equal piece of cutting from meat of rounded shape as a cutlet. Fry a cutlet without any breading. Because at its preparation the minimum of products is used, it is considered the natural product relating to healthy food. Professional cooks call a cutlet not just meat dish, but the most real philosophy of taste.
That the cutlet disappears under the name
Word the cutlet is the translation of the French name of a meat dish of "eschalope" that is meant by a nutshell. Such analogy appeared from behind appearance of meat which owing to frying slightly shrank, and its crust began to remind a nutshell. During roasting, meat can strongly shrink. In order to avoid this cook in process make an incision a crust and season meat with spices.
Understand different parts of ink as a cutlet, and it is absolutely optional that it was pork or beef. For its preparation also any equal piece of a turkey, chicken, mutton, etc. can be used. The cutlet before preparation slightly beats off that meat became softer, but at the same time kept the juice. However it is worth remembering that the cutlet doesn't demand any preparation, i.e. it doesn't need to be pickled, breaded, etc. For preparation of a cutlet it is necessary to choose the meat cooled the freshest, with the minimum quantity a streak, and it is better in general without them. It is necessary to cut meat pieces about 2 cm thick. And it is necessary to fry meat in the heated frying pan. Remember that such dish is calculated on once, i.e. it needs to be fried and eaten at once. For tomorrow it doesn't make sense to leave since meat will become tough and tasteless. Says that fact that when you lay out it on a plate and you will pierce about readiness and ideal preparation, brown-red juice will run.
With what give a cutlet
As for preparation of a cutlet most often use red meat, it is necessary to give a cutlet with red wine. Of course, if this dish is executed from a bird, it is possible to put on a table and white wine. There is a cutlet it is possible as an independent dish, and it is possible and as addition to a garnish. As a garnish potatoes - both fried, and boiled - a green salad, a fresh vegetables, spaghetti are most often used. Remember that a garnish has to supplement a cutlet, but not kill its taste.
Cunnings at preparation of a cutlet
It is necessary to cut meat for a cutlet across fibers. And professional cooks claim that this moment is basic since it allows to give to meat softness, does it more juicy and tasty. At hurling back of meat, cover it with a plastic bag. It is necessary that pieces of meat and a meat fluid didn't scatter on all kitchen.