From the history
Cutlets have always been the easiest and affordable meat dish. They did not require much time and effort. A piece of meat, fried right on the bone of the ribs - a recipe invented by the French. The cutlet, without further ado, was taken right by the bone and eaten with the hands. The appearance of cutlery significantly increased the variety of cutlets. First, we were offered chops - natural and breaded, and then chopped meatballs. The use of minced meat cutlet allowed the chefs to experiment and enter products from fish, poultry and even seafood into the menu.
Natural Pork Chop with Pineapple
Pork chop refers to any of the pork cuts perpendicular to the spine. Some portions of pork chops can be saturated with fat and calories, but a lean cut, such as the loins or lower back, is the basis for a healthy diet.
Proteins provide four calories per gram and are an important nutrient in restoring muscles after exercise and maintaining the health of the immune system. According to the University of Illinois at Urbana-Champaign, healthy adults should consume about 0.8 g of protein per kg of total body weight per day. This amount is equivalent to about 55 grams per day for a person weighing 70 kg.
Between West and East
In Russia, gained immense popularity in the era of Peter the Great. The recipe for meatballs has not changed for a long time: it was a well-beaten piece of meat roasted in the oven. The French method quickly settled down and became the favorite item of the boyars-nobility menu. However, even more surprising came from the East. It was interesting, first of all, as a springboard for creativity. It was a cutlet, most often in a dough or with a dough, from Why was it called minced? Because before the invention, the meat grinder used a special trough and a small sharp hoe, adding all kinds of spices, onions and garlic to the meat during cutting. The location of Russia made it possible to take the best from the cuisines of Europe and Asia and thanks to this to diversify culinary recipes from meat.
Chops, pork with cream sauce
The protein contained in the chops is of high quality, as it ensures that each of the amino acids is necessary in a balanced diet. One serving of 85 grams of grilled chops contains 137 calories. Consuming more calories than necessary leads to weight gain, and choosing low calorie options can help with this problem. Ice pork chops have fewer calories than alternatives such as beef. Fatty foods can be high in calories and lead to weight gain, but grilled pork chop contains only 4 grams of fat, compared to 13, 5 grams per T-bone steak.
Veal on the bone
Products
You will need: veal loin - 500 grams, 2 tablespoons of vegetable oil, 1 egg and half a cup of breadcrumbs.
Cooking
Wash the loin, chop the patties, leaving a bone in each. Clean it with a sharp knife, scraping the flesh towards the meat. Make punctures along the bone with a thin sharp knife. Cut the outer films in several places. Beat the meat thoroughly with a special hammer or the back of a knife, sprinkling with a mixture of salt and spices, then moisten in a beaten egg and roll in breadcrumbs. Fry over medium heat, putting in a very hot oil in a frying pan. The frying process on both sides takes approximately 15 minutes. Pour the finished patties with butter and garnish with vegetables, fried potatoes or mashed potatoes. Natural - without breading - cutlets poured juice, which was formed during frying.
Each 85 grams of stewed pork chops contains about 1, 9 grams of zinc. Healthy men need about 11 ml of zinc per day, and women need 8 ml. According to the Linus Pauling Institute, zinc is an important mineral for many body reactions. Mineral deficiency leads to weakness of the immune system and night blindness.
To further limit the intake of fat and saturated fat, trim the visible fat from the pork chop before cooking it. Increase the nutrient content of your food by adding cooked salad or vegetables, such as asparagus, or bake them in a mushroom sauce and serve with brown rice. The story of the cutlet in Milan is not completely defined, some argue that this is the preparation of Austrian roots, while others protect Milan's notorious origin, but any doubt melts when tasting a real milkshake in Milan, and no imitation can be compared anymore.
Pork Chop
This recipe for meatballs could be called “Stuffed” First, cut a piece of meat along, not reaching the edge, and unfold it like a book. Slightly beat off both halves of the resulting “pocket.” A mixture of salt and peppers, previously poured directly onto the surface for beating, will help make the meat fragrant and slightly pickle it.
To prepare an original recipe for a cutlet in Milan, you must begin to cut the meat, which should be a calf calf. This Milanese cutlet is prepared in clarified butter, which is obtained by extracting water and proteins from the butter to leave only the fatty part. You can make homemade butter or buy it in the most prestigious Italian cooking stores. Milanese cutlet dries up in clarified butter, as it has a very high smoke point and, therefore, does not burn the meat, but tastes and makes it crispy.
But the most interesting thing is the filling of cheese and ham, the slices of which you fill inside the chop. Now, from all sides, roll the cutlet in flour, then in a beaten egg, bread crumbs, and fry just like veal.
Minced meat patties
It is better to cook meat for meatballs by yourself, then you will be assured of both the quality and the freshness of the products. Meat can be taken any, even frozen. Mixed minced meat is very tasty: beef, pork, lamb, chicken, turkey. Approximately 10% of the minced meat is lard. For softness and fluffiness, this recipe for meatballs suggests adding cold water or cream, black pepper, onion, garlic, a white bun soaked in milk or ground raw potatoes. Egg is not added - cutlets become hard. You can mix in the minced ground fresh greens - and beautiful, and fragrant!
To make clarified butter in the house, melt the butter in Bain Marie, after a few minutes you will notice the formation of foam on the surface, which you will eliminate by helping the foam. After 20 minutes, the milk proteins will settle on the bottom of the pot containing the melted butter and form a white layer. At this point, pour the melted butter into the container, filtering its colander and be careful not to move the bottom part that you want to remove. Here you will get clarified butter, ready to fry your real meat patty in Milan!
There is another version of the patty, which is called the "ear of the elephant" only for its size and subtlety. An elephant's ear is nothing more than stapling staples long before it has decayed, so it becomes very broad and thin. Then it is fried in clarified butter and served very hot, with its inimitable crunchiness.
Minced meatball recipe
You will need: 500 grams of pork (do not remove the fat edge!), 500 grams of beef, 1 large onion, 2 cloves of garlic, 100 grams of parsley, 200 grams of spinach, salt and pepper to taste, breadcrumbs and paprika.
Cooking
Grind in a meat grinder pork, beef, onion, garlic, greens (parsley and spinach). It is good to beat the minced meat, throwing it into the bowl on the table with force, form patties, roll in ground breadcrumbs and paprika and fry in well heated oil. After cooking, pour a little boiling water into the pan and then cutlets over a small fire under the lid.
Preparing a cutlet for milanese. Refreshing butter in a large frying pan. Meanwhile, skip the veal cutlet first into the flour, then into the beaten egg and, finally, into the grated pan. Make sure that the cutlets are completely wrapped in an egg so that the pan is firmly attached and not lost during the cooking phase.
Differences between natural and chop
Press down on the pan so that it sticks well to the meat, then go to the roast. The secret to the perfect cutlet is to roast meat at high temperatures, so it becomes very crispy, and inside it remains tender and pink. When the cutlet has a crisp appearance and a tinted golden color, drain it from cooking oil and transfer it to absorbent paper. Sprinkle salt in the flakes and serve hot with.
Pork chops.
Chops are traditionally prepared for the holiday table, they are served as a second main course, they are tasty, hearty and always complement any table. Serve chops can be in a large dish, on lettuce leaves and garnish with slices of fresh cucumbers, tomatoes and sprigs of greens. You can serve chops by decorating the dish with pickles. Salted mushrooms, cabbage pieces and pickles are a great combination with pork loin meatballs. Chops are made from the pork brisket flesh without bone. The difference between these meatballs and natural chops is that they are made from pork loin. They are thin, and do not require bringing them to readiness in the oven. For cooking chops - cut the pork loin (carbonate) into portions, for such chops the meat is cut into thin slices.
Cutlet in Milan symbolizes a tangible balloon for gastronomy. This is probably a kind of investment against taste - to the current global economic downturn! The years go by, and the food flow is made by chefs, cooks and cooks, but the brunette retains her position unmistakably: in the heart of many greedy and other, not less revealing, in a long and shining culinary tradition. This is confirmed by the Milan gourmet cheesecake, offering effective dishes that sparkle with quality and kindness!
Nutritional value and chemical composition of "Natural cutlets"
Crisp in his penetrating barking, soft inside, watching him thrash on his plate, and the duel with a knife and fork causes a little tenderness, but in the end his throat has deserved superiority. This is the second tasty dish that is necessary and easy to prepare. A true sin of the throat, surrounded by french fries, but equally compelling when accompanied by a green salad.
Chops are well roasted, if each piece is well repelled, salt and pepper. To do this, wrap the pieces of pork in the film and gently beat with a hammer, while maintaining the integrity of the chops. Then salt and pepper each chop, if desired, you can add a little garlic to the salt, for savory taste. For breading pork chops, prepare an egg and crackers. Shoot an egg with a fork so that the protein combines with the yolk, you do not need to add salt. Then chop chop dipped in beaten eggs, roll in and put in a pan with hot oil. Fry in a pan, over low heat, from two sides until cooked. Roast pork chops roast for 20-25 minutes on both sides. The chops are breaded in egg and bread crumbs, crunching them when fried, so they serve delicious chops without sauce. Serve such burgers with portions of potatoes or vegetable salad.
Delicate calf and other meats, such as chicken, pork or turkey, with a delicious delicacy, easily digestible, but certainly not a real and unmistakable chop in Milan! Barking needs to be taken care of with all the love and grace: it will be cooked with dry white bread crumbs past the baking tray, thus avoiding the insidious crosticin endangering the precious panature. Veal nodules should be protected from grease or any external ribs and cut into several points, which prevents bending of meat for baking, causing the patty to squint.
Natural patties are made from pork loin on the bone.
We often call this piece of meat carbonate. For natural chops, cut the pork loin into portions, grabbing the rib bone. Cutlet, salt and pepper, put in a hot oil in a frying pan and fry on both sides until golden brown. Pork chops on the bone, put on a baking sheet and bake until cooked in the oven. Serve chops with any side dish. Originally submit a natural pork chop with a side dish of apples with shallots. To do this, cook burgers, sprinkle them with marjoram. Peel and cut the shallots onions, fry in oil, add salt, add slices of fresh apples and simmer under the lid for 10-15 minutes. Season with garnish with cream. Serve chops with a side dish of apples with shallot.
Immediately after this, dribbling continues, from there to a soft beating, but without teeth! Silence and sweetness are important for cooking meat. The frying pan will be infinitely butter, leaving aside seed oil or extra virgin olive oil. It goes without saying that the duration is subject to the thickness of the nod, but it is customary to extract it from the bottom when the coating has a golden color. Be careful not to carbonize the bread, just nothing! As soon as the pan is left, let it still float on the serving plate, serving instantly.
Chops, pork with cream sauce.
To do this, cook the cutlets on the bone, put them on a baking sheet. Cook and fill them with patties. Sprinkle pork with grated cheese and bake in the oven.
Natural pork cutlets with pineapples.
Cook chops, pork loin on the bone, put on a baking sheet. On each cutlet put slices of finely chopped fresh or canned pineapple , sprinkle with grated cheese and pour over the sauce. Bake the pork chops on the bone in the oven for 20-30 minutes.
At the moment it is impossible - to resist the effective resistance of this box of good, the fruit of thirst and culinary excitement. Milanese cutlet - a classic recipe. Parsley and lemon slices to decorate and decorate to your liking. Skip the nod in the beaten egg, and then into the raw sliced breadcrumbs. Heat the oil in a frying pan until it starts to boil, then place the blanched noodles and cook for a few minutes depending on their thickness. To make sure that some also add pepper to the egg, beaten, but not salt, which will only go to the end. Contours that can accompany the chop are fried potatoes, fried, salted or parsley, including butter spinach, cooked vegetables , sweet onions and frosted carrots.
