10 Recipes for Cutlets

Approximately in late 17th century the national cuisine split into the cuisine of the ruling circles and the peoples cuisine. At first, their main difference consisted in the quality

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Approximately in late 17th century the national cuisine split into the cuisine of the ruling circles and the people"s cuisine. At first, their main difference consisted in the quality, quantity and variety of products, as well as the variety of dishes. And then the "lordly" cuisine began to drift apart from the Russian culinary traditions absorbing a huge number of foreign borrowings. Representatives of the elite who repeatedly visited European countries started to bring along or invite foreign cooks. During the times of Peter the Great they were mainly Dutch and German, later, during the reign of Elizabeth I, Swedes and Frenchmen, and by early 19th century Frenchmen and Englishmen.
Obviously, the "imported" chefs cooked the way they had been trained at home. Therefore, such untypical things as dishes made with minced meat including cutlets appeared. Russian cuisine includes numerous recipes for cutlets, and we are happy to present some of them to you today.

Moscow Cutlets

210 g beef
30 g beef fat
2 slices white bread
onions
water
breadcrumbs
melted lard
butter
ground black pepper and salt

Mince the meat and the fat, add the bread soaked in water, the chopped onions, shape cutlets and fry them. Serve garnished with butter, boiled or fried potatoes, boiled vegetables, beans in tomato sauce, peas or porridge.

Chopped Beef Cutlets

800 g beef fillet
200 g kidney fat
3 slices white bread
1/3 cup milk
100 g butter
2 eggs
1 cup breadcrumbs
salt
pepper

Mince the prepared meat and the fat. Fry the chopped onions in butter. Add the onions, salt and pepper to the minced meat, and process it through the grinder again. Add the bread soaked in the milk, and whip the meat adding the remaining milk gradually until puffy. Put the minced meat on a watered board, and use a knife to shape small patties with a small deepening in the middle. Pour a teaspoon of stock (water) or melted butter into each deepening. Fold up the edges to shape cutlets. Coat the cutlets in the egg and breadcrumbs, and fry in butter folded side down first. Check the readiness pressing the cutlets with a knife. If juices run clear, the cutlet is ready. Garnish with stewed sauerkraut, fried or mashed potatoes, vegetables. Cutlets appear very tasty if you substitute raw vegetables (eg carrots, onions) for the bread.

Lamb Cutlets with Onion Sauce

660 g meat with bone (shoulder)
70 g fat
60 g stale white bread
1 onion
2 eggs
3 cloves garlic
salt and pepper

Onion sauce: 1 onion 50 g fat 2 tbsp flour 2 tbsp soured cream vinegar, sugar, salt Soak the bread in milk and press it out. Mince the meat and the bread (better twice), add salt and egg. Stir well. Shape cutlets and fry in the heated fat until brown and crisp. In the end, heat the cutlets 10 min in the oven. Sauce: chop the peeled and rinsed onions finely, put them in a cup of boiling water, cook until ready, and press through a sieve with the stock. Stir the flour in a half-cup of the chilled stock, adding the processed onions, and simmer at low heat. Add the soured cream, salt, pepper and sugar. Serve the lamb cutlets on a dish garnished with the sauce.

Beetroot Cutlets

500 g boiled beetroot
100 g onions
100 g curd
1 egg
2 tbsp semolina
3 cloves garlic
3 tbsp breadcrumbs
50 g sunflower oil

Grate the beetroot coarsely into a pan. Add a cup of water, bring to the boil, add the semolina and boil 15 min. Chill a little and add the egg. Chop the onions and brown them. Combine the prepared vegetables with the curd and add a little salt. Shape cutlets, coat them in the breadcrumbs and fry in sunflower oil. Garnish with soured cream and fresh herbs.

Chicken Cutlets

1 chicken
1/2 loaf white bread
1/2 bottle milk, or better cream
1 tbsp butter
1 egg
2 tbsp breadcrumbs
salt

Skin and bone the chicken to prepare fillet for mincing. Insert a bone into each cutlet and fry. Cutlets are much tastier if you substitute cream for the milk.

Fish Cutlets

500 g fish fillet
200 g white bread
2-3 tbsp breadcrumbs
2 tbsp sunflower oil
2 lemons
fresh dill
salt and ground black pepper

Mince the fish fillet twice with the bread soaked in water and pressed out. Stir in the salt, the pepper and the starch. Shape cutlets and coat them in the breadcrumbs. Fry in the oil until brown and crisp. Serve with rice or fried potatoes. Garnish with greens and lemon wedges.

Pozharskie Cutlets

300 g chicken
80 g white bread
100 g milk
40 g butter
40 g breadcrumbs
salt
ground pepper

Mince the chicken fillet, combine it with the bread soaked in milk, and mince again. Add the salt, the pepper and half the butter, and whip the mixture. Shape cutlets, coat them in the breadcrumbs, fry in melted butter until ready, then heat in the oven or covered. Serve garnished with melted butter with green peas and fried potatoes.

Mogilev Cutlets

1 kg pork (better neck)
250 ml mayonnaise
2 eggs
2 tbsp starch
salt
pepper
garlic
sunflower oil

Dice the meat, add the mayonnaise, eggs, starch, salt, pepper and crushed garlic. Stir well. Refrigerate 6-8 hrs. Fry in the oil transferring spoonfuls of the mixture onto the frying pan.

Emperor Cutlets

500 g salmon
1 bunch dill
mayonnaise
1 onion
spices
flour

Dice the salmon, add chopped dill and onions, salt and pepper, mayonnaise and flour. Stir until smooth and fry big patties.

Cutlets "Tenderness"

900 g beef fillet
225 g white bread
2 carrots
3 eggs
3 onions
100 g breadcrumbs
200 g butter
2 tbsp sunflower oil
10 g fresh parsley and dill
salt pepper

Peel, julienne and fry the carrots in a little oil. Mince the beef fillet, add the bread soaked in water, the eggs, salt and pepper, chopped onions and the carrots. Shape patties, put a piece of butter in the middle of each patty, shape cutlets, coat them in the breadcrumbs, and fry on both sides in the oil until golden. Serve with buckwheat; garnish with fresh herbs.

Cutlets "Surprise"

250 g beef fillet
250 g pork
1 egg
6 tomatoes
1 cucumber
1 onion
1 bunch oregano
1 stale white loaf
4 tbsp sunflower oil
80 g breadcrumbs
salt and ground black pepper

Mince the beef, the pork and the onions. Soak the bread in water, press out, combine with the meat, add the egg, spices, salt, shape cutlets, coat them in breadcrumbs, fry in the oil on both sides until ready. Rinse the oregano, reserve a few sprigs for garnishing. Add the oregano leaves 1 min before the end of cooking. Rinse and slice the vegetables. Garnish the cutlets with the reserved oregano and the vegetables. Serve with boiled potatoes or rice.

Bon appetite!