What is the difference between a schnitzel and a cutlet and a steak? What is the difference between a chop cutlet and a natural cutlet?

There is probably no person on Earth who, at least in the depths of his soul, does not dream of eating tasty and satisfying food.

Abundance culinary recipes aimed at creating truly nutritious, healthy and aromatic dishes talk about just this. However, among the huge number of recipes already available, a certain amount of misunderstanding is often created due to the terms used.

In particular, those who paid attention to the recipe for making cutlets and meatballs note approximately the same composition of minced meat and cooking features, while the names are completely different. Whether they are synonyms or whether there really is a significant difference between cutlets and meatballs, this article will help you figure it out.

Usually the minced meat for both dishes is prepared according to similar, if not identical, recipes. Most often, beef is used for this purpose, or beef is mixed in half with pork. This provides an excellent combination of lightness and juiciness of the final product. Traditional meat minced in a meat grinder until minced. Of course, one of the most popular types of spices, which best implements the primary fermentation of minced meat, is fresh onion. It's better to take onion type, which differs more mild taste and is much better suited for table cooking.

To create truly soft, ready-to-process minced meat that will simply melt in your mouth after cooking, it’s best to take wheat bread and soak it in milk for later adding to the composition.

After mixing, famous chefs recommend passing the entire mixture through a meat grinder again to make it truly homogeneous and interpenetrating. After this, you can add the final spices, which are usually salt and pepper to taste. In order for the meatballs to be sufficiently dense and not fall apart during preparation and use, the resulting mass must be thoroughly kneaded and additionally beaten. As a result, the cutlets and meatballs that will be prepared from such minced meat will be much more fluffy and also tender.

When the whole process reaches this stage, there are usually features in the recipes that have an impact on understanding the differences between these terms. The main difference is What immediately catches the eye of anyone who has ever seen cutlets and meatballs separately is their very shape.

Bitochki are traditionally quite thick and round pieces, while cutlets, due to the peculiarities of their preparation, are somewhat more flattened and oval. In addition, the cutlets are usually pointed at the end and made thinner so that the filling is better fried.

However, the main difference between the dishes does not lie in the form itself. The main characteristic of cutlets is tasty and fragrant crispy crust. This is what I remember most about eating cutlets.

Tender pulp, steamed in own juice, under a fairly hard crispy crust, is the main key feature of any cutlet, its characteristic feature and most memorable feature. That is why cutlets are most often not topped with any sauce, which can significantly soften the crust and change the special taste sensations.

At the same time, for the cue balls the process pour sauce is an absolutely mandatory and integral element general preparation. After a certain degree of frying, the meatballs are placed in a pan and filled with a specially prepared mixture, in which they also boil for some time. It is thanks to their rounded shape that they do not cake or stick together during the cooking process, which makes them more similar with meatballs. The meatballs, lying in the boiling sauce, do not become deformed and retain their original round shape.

When preparing cutlets prerequisite is the use exceptionally hot frying pans, and each piece is cooked in two stages. First one side is fried, and then the other.

In order for the core to be steamed effectively, either cover it with a lid or install it in hot oven. One option is to create patties that are fairly flat, allowing the temperature to penetrate all the way to the core.

Cutlets under no circumstances do not pierce, since they do not imply the presence of any sauce for pouring. Punctured cutlets will very easily release tasty and flavored juice. Beginners often have problems determining the degree of frying of cutlets. In addition to directly examining the condition of the crust, pressing with a fork also helps. If clear, light juice appears, then the dish is completely ready to eat.

From meat passed through a meat grinder you can cook great amount dishes. Actually, their number is limited only by the imagination of the cook. But there are dishes made from minced meat that have long been invented and widespread, which we make in addition to cutlets. Not everyone knows exactly how meatballs differ from meatballs, and quenelles from croquettes. And exactly what the cutlets should look like. We have figured out the variety of minced meat dishes and offer to prepare basic dishes from minced meat.

The most popular and favorite product from minced meat - cutlets. These are oblong, rather thick flatbreads, about 1.5 cm thick. Typically, 1 cutlet weighs about 60 grams. Cutlets can be served either in sauce or just as is. Ground meat can be made from beef, pork, chicken, turkey, and various combinations of these meats.

Cutlets Photo: Shutterstock.com

600 g beef goulash

400 g pork goulash

salt and pepper to taste

2-3 tbsp. breadcrumbs

1 cup sour cream

Step 1. Rinse the meat, peel the onion and cut into 4 parts. Grind the meat and onions through a fine grinder.

Step 2. Turn it a second time. Salt and pepper. Mix well and knead the minced meat a little, like dough.

Step 3. Divide the minced meat into 3-4 parts and beat each with your palms for at least a minute.

Step 4. Beat the egg whites until stiff. Stir in cutlet mass.

Step 5. Form cutlets. Roll them in breadcrumbs.

Tip: During the sculpting process, you can beat the cutlets a little more with your palms, patting them.

Step 6. Heat a frying pan with oil. Place the cutlets and fry over high heat for half a minute (until a crust forms).

Step 7. Reduce heat and fry over low heat for another 2-3 minutes.

Step 8. Repeat the procedure on the other side.

Step 9. Leave the pan on low heat, close the lid and leave the cutlets to fry for about 7-15 minutes (depending on the size of the cutlets).

Tip: At this stage, you can pour sour cream over the cutlets to create a sauce. Just do not add water under any circumstances, otherwise the cutlets will turn into a rag.

Step 10. Remove from heat, pour in sour cream, sprinkle with herbs, serve hot.

The recipe for the meatballs is very similar to cutlets. But the minced meat for them is made more fatty. You can immediately distinguish meatballs from cutlets by their shape - they are round. And cue balls weigh a little less than cutlets.

Beats Photo: Shutterstock.com

1 kg pork

1/3 white loaf

3 onions

1 glass of water

Salt and pepper

Vegetable oil for frying

Step 1. Pass the meat and onions through a meat grinder twice.

Step 2. Cut the crusts from the loaf and soak in water.

Step 3. Knead the minced meat thoroughly.

Step 4. Squeeze out the bread and add to the minced meat, stir, add salt and pepper.

Step 5. Form round balls and roll them in breadcrumbs.

Step 6. Fry the meatballs in hot oil until crusty, then bring to readiness with sour cream over low heat and cover.

Meatballs

Small meat balls, which are fried or stewed are meatballs. They are present in large numbers national cuisines. They may have different names, but we call them meatballs. In our tradition, rice is often added to the minced meatballs. There are also onions and white bread. And it is better to use minced meat that is quite fatty, so that it does not lose its juiciness when stewing.

Meatballs in creamy garlic sauce

Photo: Shutterstock.com

1 kg minced pork and beef

3 large onions

4 large cloves of garlic

½ cup breadcrumbs

Vegetable oil for frying

Salt and pepper

Step 1. Pass the meat and onions through a meat grinder.

Step 2. Beat the eggs and add to the minced meat, put the crackers there, add salt and pepper, and stir.

Step 3. Roll into small meatballs.

Step 4. Fry in hot oil.

Step 5. Pour sour cream over the meatballs, add garlic passed through a press.

Step 6. Simmer for about 1 minutes.

Hedgehogs

This is a type of meatball. They were called hedgehogs because they use long rice that sticks out from the meatballs like needles.

Hedgehogs in tomato sauce Photo: Shutterstock.com

¼ cup long rice

2 small onions

Salt and pepper

4 tomatoes

1 cup meat broth

1 tbsp. flour

1 tbsp. butter

Step 1. Boil the rice.

Step 2. Pass the meat and onions through the middle grid of the meat grinder, maybe twice.

Step 3. Mix the minced meat with rice, add the egg, salt and pepper.

Step 4. Fry the meat balls.

Step 5. Peel the tomatoes and chop finely.

Step 6. Simmer them over low heat, adding salt and pepper.

Step 7. Fry the flour together with butter. Then add to the tomatoes. And pour in the broth. Simmer for another 3 minutes.

Step 8. Pour the sauce over the hedgehogs. Simmer until done.

If the meatballs are fried or stewed, the meatballs are usually boiled. Most often, meatballs are found in soups or broths. They do not put rice in them, but add greens and a little white bread for viscosity.

Meatballs Photo: Shutterstock.com

500 g minced pork

1 onion

A few sprigs of parsley

Salt and pepper

Step 1. Pass the meat and onions through a meat grinder.

Step 2. Cut off the crusts from the bread and soak.

Step 3. Squeeze out the bread and add the minced meat. Stir in the cutlet mixture, adding salt and pepper.

Step 4. Add finely chopped greens to the minced meat.

Step 5. Roll the meatballs and boil them in the broth.

They are shaped very much like cutlets. And they are, but not simple, but stuffed. Zraz fillings can be different, some people prefer fried onion, someone - chopped egg. These two fillings are the most common. There may also be mushrooms, any vegetables, cereals.

Zrazy Photo: Shutterstock.com

500 g beef

100 g white bread

3 onions

3 tbsp. ghee

A little greenery

Salt and pepper

Step 1. Cut the crusts off the bread and pour half and half milk and water into it.

Step 2. Pass the beef through a meat grinder with one onion. Add the squeezed bread to it and mix the minced meat.

Step 3. Chop the onion and fry until golden brown. Boil eggs hard and cut into pieces.

Step 4. Cool the onion, add eggs, chopped herbs, salt and pepper.

Step 5. Form part of the minced meat into a flat cake, put the filling of eggs and onions inside. Connect the edges of the flatbread and form a cutlet.

Step 6. Roll the zrazy in breadcrumbs and fry in a frying pan with butter.

Bedbugs

Klops are small cutlets covered in white sauce with the addition of capers. This dish German cuisine, which has several variations, but the most famous are Königsberg bedbugs, they are still popular in Germany, although Königsberg has long become Kaliningrad. By the way, Königsberg bedbugs - specialty of the house and in Kaliningrad restaurants.

For minced meat:

500 g beef with fat

300 g fatty pork

200 g bacon

1/3 white loaf

1 onion

1 tbsp. capers

4 tbsp. lemon juice

Marjoram, paprika, black pepper

Salt and sugar

For the sauce:

500 ml meat broth

1 tbsp. capers

150 ml dry white wine

2 tbsp. butter

2 tbsp. flour

150 ml cream 20%

1 tsp Worcestershire sauce

Salt and black pepper

Step 1. Cut off the crusts from the bread and soak in water.

Step 2. Pass the meat with bacon through a meat grinder (large grill).

Step 3. Grind the onion in a blender. Add to meat. Place the soaked bread there.

Step 4. Add eggs, spices and salt. Mix the minced meat very thoroughly with your hands.

Step 5. Add crushed capers. Mix.

Step 6. Make round meatballs, 5 centimeters in diameter.

Step 7. Boil the bugs in water with lemon juice, salt and sugar. You can add peppercorns.

Advice: bedbugs can be boiled in meat broth, which should not boil too much. Then the broth can be used for minced meat.

Step 8. Fry the flour in butter until creamy.

Step 9. Add broth, wine and cream. Cook a little, stirring.

Step 10. Add capers to the sauce, Worcestershire sauce, salt and pepper.

Step 11. Heat for a couple more minutes until the sauce thickens.

Step 12. Place the bugs in the sauce, heat for a couple of minutes, turn off and let it brew.

Like meatballs, quenelles are cooked in broth. Only they have an elongated shape. The fact is that the minced meat for dumplings is quite liquid, and you need to make dumplings from the minced meat using spoons.

Knely Photo: Shutterstock.com

500 g lean meat

150 ml milk

30 g butter

Salt and pepper

Step 1. Wash the rice, cook and cool.

Step 2. Pass the meat through a fine wire rack twice.

Step 3. Add rice to the minced meat and scroll again.

Step 4. Add milk to the minced meat, salt and pepper. Mix the minced meat.

Step 5. Make the quenelles and steam them.

Step 6. Serve with sour cream.

Croquettes have many variations. They can be flat and oblong like cutlets, they can be cylindrical, or they can be in the form of balls. Only one condition is inviolable: they must be deep-fried. Very often, croquettes mean potato products. But croquettes made from minced meat also exist.

Croquettes Photo: Shutterstock.com

600 g minced meat

½ cup semolina porridge

Vegetable oil

1/3 cup breadcrumbs

Step 1. Prepare the minced meat.

Step 2. Add to minced meat a raw egg, semolina porridge boiled. Mix everything. Salt and pepper.

Step 3. Fry the croquettes in a large amount of oil, remove and dry on a paper towel.

Secrets of cooking steak. What is the difference between a cutlet and a steak?

There are actually many differences between them. But let’s name the main three differences:

1. Beefsteak is prepared exclusively from beef meat. Cutlets can be prepared from almost any meat, be it poultry, pork, beef or... a mixture of them.
2. There are no additions to beefsteak mince (with the exception of onion). Minced meat cutlets (many recipes) have additions - bread, water, milk, eggs... and so on (depending on the recipe).
3. The steak meat is finely chopped with a knife (pieces 3 mm in size). The meat for the cutlets is minced in a meat grinder.

There are minor differences between steaks/cutlets... For example, shaping. A classic beefsteak is shaped into a round flatbread with a diameter of 8 cm and a height of 1.5 cm. The cutlet is shaped into an oval, which is slightly larger in size chicken egg, one edge of which is flattened and the other wide, flat (this resembles the shape of a leaf).

To get a good idea of ​​the difference between cutlets and steaks, you should learn about all the secrets of cooking steak. These culinary subtleties are important for preparing a delicious dish.
So, all about steaks...

How to cook steak properly

Which cut of beef do you prefer to cook steak? The scapular part is best suited for this. Why not tenderloin? Because it contains no fat, the sirloin steak will turn out dry. Why not brisket or neck? Because the brisket and neck part, on the contrary, contain a lot of fatty tissue - the steak will turn out fatty. So, perfect option- shoulder blade of beef.

How to choose the right meat for steak? When you press a piece of meat with your finger, the place of indentation should level out before your eyes. This indicates good quality meat (its freshness and elasticity). When you pat your palm on a piece of meat, the surface should not stick to your palm. If it sticks, it means one of two things: either the meat is not fresh (covered with mucus), or the meat is releasing juices (and this is not good for steak, since the main thing is to retain the juices in the meat, otherwise the steak will not be juicy).

How to properly chop steak meat with a knife? First, cut a piece of meat into plates, then into cubes, then into cubes. And then, take two sharp knives in your hands and cheerfully chop the meat with a song (accompanied by music). Cover the meat minced in this way with film and put it in the refrigerator. For about twenty minutes.

While the meat is in the refrigerator, start chopping the onions. Onions are a very important component of steak. A lot of onions go into steak. At least 200 grams of onion per 500 grams of minced meat for steak.

Salt and pepper the finely chopped onion. Attention! We salt onions and never salt meat in a steak! This is important to understand.

Why don't we salt minced meat for steak? Because under the influence of salt, the meat will immediately begin to release juices. And our task, as we remember, is to preserve the juiciness of the meat and not allow moisture to escape from the meat.
Mix the cooked onion and cooked minced meat, quickly form into round flat cakes and start frying them.

Tricky question. What will you use to grill your steaks?
The correct answer is butter. But! There is a nuance here. Butter is known to burn. To prevent the steaks from burning during frying, you need to do the following... First melt the butter (in a water bath). You will see that the melted butter seems to be divided into two fractions. The top layer will be clearly identified as a light yellow fraction. It is this fraction that we need for frying steaks, since its melting point is 200 degrees. In contrast to the lower fraction (loose and whitish), whose melting point is much lower. It is these substances (from the lower fraction) that are combustion products that produce soot during frying.

Well, the last secret is for frying steaks... Fry the steaks for 8-10 minutes (4-5 minutes for frying each side of the steak). Don't cover with a lid! Let's not reduce the fire! And very important point... When you turn the steak over to the other side, be sure to press it down lightly with a spatula to remove steam. Why is it important? Steam is gases. Gases push moisture out of the semi-finished product. And we remember, it is important for us to maintain moisture in the steak meat. It is this skill that determines what our steak will be like. If you do everything right, the steak will turn out amazingly tasty. Not every restaurant will serve you such a delicious steak.

In Russia, chops, which are made mainly from boneless meat tenderloin, are called bitochki or bitki. They came from French cuisine, where they are called medallions. Gradually, minced meat or minced meat began to be used as the main ingredient due to the lack of tenderloin suitable for meatballs. Dishes not made from meat, but from cereals or potatoes, but cooked in a round shape and fried on vegetable oil, also called bits.

What is the difference between meatballs and cutlets?

Cooks have confusion between the concepts of meatballs and cutlets. The cutlets are shaped like an oval, with pointed ends and slightly flattened, and the shape of the cutlets is closer to round. There is also a difference in the method of preparation. When the balls are fried until golden, they are placed in a saucepan or stewpan, poured with sauce and simmered over low heat until cooked: they do not fall apart or become deformed when stewing. With cutlets it’s the other way around: they are fried until a crust appears, and if necessary, put in a preheated oven until cooked.

Story

Balls have their origins in France: they began to prepare them there in the 18th century and were called medallions. In Russia they were renamed. Initially, the dish was a chop round shape from boneless meat tenderloin. It was replaced in the 19th century chopped cutlets round shape, because for them the type of meat did not play a big role: they prepared from lamb, beef, pork, chicken and even minced fish.

Later they began to add vegetables, cereals, potatoes, mushrooms (or replace meat with them). This recipe helped housewives during the years of food shortages when creating delicious dinner it was necessary out of virtually nothing. The remnants of yesterday's dinner, salads, and roast sauce were used. To prepare the dish, you only need an egg (to hold the ingredients together) and a little flour or semolina for breading.

How to make beats

Main component classic beats- This is minced meat, the choice of which must be taken seriously. It’s easier to buy it in a store, but there is a chance of falling into unscrupulous manufacturers who may use stale meat and lard. When buying minced meat yourself, you can see the condition of the product and its fat content. Preference should be given soft parts- neck.

It is also recommended to prepare minced chicken and fish pieces yourself from fresh ingredients. To prepare meatballs from potatoes or cereals, it is quite acceptable to use leftovers from lunch or dinner - semolina, rice porridge, vegetable puree. For thick sauce To culinary products you can use sour cream, cream, tomato paste or juice, vegetables, mushrooms. For sweet dishes - berries, fruits, chocolate, vanillin, milk.

It is best to fry the balls in a frying pan or in a saucepan with non-stick coating, in vegetable oil. To prepare not only tasty, but also healthy meatballs, you can use a double boiler, and to obtain golden brown crust without frying in a pan, bake in the oven on a greased baking sheet. A multicooker can help in the cooking process, where products can be fried, baked, stewed and steamed.

From minced meat

To prepare minced meatballs, you can choose any type of meat or fish as the main ingredient. Can't name the only one the right recipe cooking, there are a huge number of them. The minced meat for the meatballs must be beaten so that it holds its shape better. To do this, you need to mold a small ball (like a ball) from the minced meat and hit it on the table or the bottom of the bowl 10-15 times.

Minced meat can be purchased at the store, but it is better to prepare it yourself from fresh, proven raw materials. To prepare meatballs, minced meat (beef, pork, chicken) or fish must be mixed with spices, chopped onions and wheat bread. Make neat round balls, which need to be rolled in breadcrumbs and fried in vegetable oil until golden crust. Then pour in the sauce, to which you can add cream, sour cream, tomato, mushrooms, flour or cheese.

From cereals and potatoes

Cereal balls are a very healthy, dietary, sometimes even vegetarian food. As a base, you can use any cereals, legumes: buckwheat, rice, pearl barley, millet, oatmeal, barley, wheat, corn porridge, peas, lentils. Each of these ingredients is beneficial and contains a large number of vitamins and minerals. You can use eggs, flour, baking soda, baking powder, starch, potatoes, cheese, yeast bread soaked in water.

Sometimes cereal balls are called “fake cutlets” because of their resemblance to meat ones. To prepare such a dish, the cereal must first be cooked until tender. Mix with the rest of the ingredients, knead into thick minced meat, and form into round balls. Such blanks must be rolled in breadcrumbs or semolina, this way they will hold together better and will not fall apart. You can prepare any sauce for such a dish, for example, creamy or mushroom.

Potatoes can be boiled or leftover mashed potatoes can be used. In addition to the main ingredient, you will need eggs, spices and breadcrumbs. Thick minced meat is used to form balls, which are fried on both sides in vegetable oil until golden brown.

Properly prepared and selected sauce for meatballs will help make the dish tastier. The variety of sauces will not leave any gourmet indifferent - these can be hot, spicy, fragrant, delicate creamy sauces for savory dishes, and for dessert balls, berry, fruit, vanilla and chocolate dressings are prepared. For meatballs, fish, cereals or potatoes, the following sauces are prepared:

• tomato;
• sour cream with mushrooms, cheese or garlic;
• creamy;
• cranberry;
• cheese, etc.

Served with sweet balls:

• vanilla;
• milky or creamy;
• chocolate;
• fruit;
• berry;
• cinnamon;
• caramel and other sauces.

What is it served with?

Bitochki is simple, tasty and hearty dish. Sweet products are served in the form independent dish for dessert or breakfast. You can serve your favorite cereals and vegetables as a side dish for savory meat and fish:

• mashed potatoes;
• boiled cereals;
• vegetable salads;
• pasta;
• boiled or baked vegetables, stews;
• legumes;
• country-style potatoes or fries;
• vegetable casserole with mushrooms and cheese.

Meatballs recipe

It is recommended to use as a garnish for any cue balls. simple dishes that do not have a distinct taste. Vegetables in any form go well with products made from any meat - raw, pickled, baked, steamed, boiled. Different types cue balls have found their application in the cuisines of the world, where they have undergone changes and additions. In the USA, cue balls are made from crab meat, in England, Hungary - from potatoes. French medallions have many analogues around the world, with their own cooking secrets.

From pork

• Time: 60 minutes.
• Calorie content of the dish: 235 kcal per 100 g.
• Cuisine: Russian, European.
• Difficulty: medium.

Meat balls are one of the simplest dishes in European cuisine. A step-by-step recipe with photos will tell you how to properly prepare pork chops that are tasty and appetizing. If you cook them from homemade minced meat, then they will turn out very tender, juicy and satisfying. Perfect as a side dish sauerkraut, which perfectly complements and highlights the taste.

Ingredients:

• pork pulp – 350 g;
• lard – 50 g;
• wheat bread – 100-150 g;
• milk – 100 ml;
• eggs – 1 pc.;
• onions – 1-2 pcs.;
• cream – 100 ml;
• breadcrumbs – 50 g;
• vegetable oil – 50 ml;

Cooking method:

1. To prepare minced meat, it is recommended to choose a neck. It needs to be washed and dried with a paper towel. Cut into small pieces so that they fit into the meat grinder. Do the same with lard.
2. Peel the onion, cut into small slices.
3. Soak slices of bread in milk.
4. Pass pork, lard, onions, bread through a meat grinder.
5. Mix all ingredients in a bowl, add spices and eggs. Knead into dense, homogeneous minced meat.
6. Form round balls from the resulting mass and roll in breadcrumbs.
7. Heat vegetable oil in a frying pan. Fry the products one by one until golden brown.
8. Place in a saucepan, add cream, simmer over low heat for 5-7 minutes.

From minced meat

• Time: 60 minutes.
• Number of servings: 10 persons.
• Purpose: for lunch, for dinner.
• Cuisine: Russian, European.
• Difficulty: medium.

You can choose any minced meat for the dish - pork, beef, chicken, turkey or a mixture, here you can be guided by personal preferences. In the recipe with the photo, only salt and pepper are indicated as spices, but you can add spices at your discretion: basil, oregano, rosemary, tarragon, coriander, marjoram and others. Finished goods need to be fried in breadcrumbs, you can replace them with semolina.

Ingredients:

• minced meat – 1000-1200 g;
• onions – 2-3 pcs.;
• cereals– 50 g;
• salt, black pepper, spices - to taste;
• flour – 1 tbsp;
• cream – 150 ml.

Cooking method:

1. To the ready minced meat add onion minced through a meat grinder and oatmeal.
2. Season with spices to taste.
3. Knead dense, homogeneous minced meat.
4. Form it into round balls of the same size.
5. Fry on both sides in vegetable oil until golden brown.
6. Place in a saucepan.
7. In the frying pan where the meat balls were fried, fry the finely chopped onion.
8. Add flour, after a minute pour in cream. Boil for 2-3 minutes until thickened.
9. Pour the sauce over the meatballs and simmer over low heat for 5-10 minutes.

Fish

• Time: 75 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 250 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian, European.
• Difficulty: medium.

Fish balls can be made from pike, pike perch, trout, cod, pollock, and even mackerel or herring. If the fish is too bony, then it needs to be minced two or three times, then the minced meat will be more tender, homogeneous, but also dense. For a better binder, you can add a teaspoon of starch to the mass, or rub raw potatoes.

Ingredients:

• pollock – 600 g;
• pike perch – 300 g;
• onions – 1-2 pcs.;
• loaf – 100-150 g;
• milk – 200 ml;
• egg – 1-2 pcs.;
• salt, black pepper - to taste.

Cooking method:

1. Soak the loaf in water or milk for 5 minutes. Squeeze.
2. Grind the fish, loaf and onion through a meat grinder.
3. Add eggs and spices to the mixture. Knead until smooth.
4. With wet hands, form into balls. Place on a baking sheet greased with oil.
5. Bake at 200 degrees for 25-30 minutes until golden brown.
6. Pour milk into the mold and simmer in the oven for 10-15 minutes.

Chicken with mushrooms

• Time: 50 minutes.
• Purpose: for lunch, for dinner.
• Cuisine: Russian, European.
• Difficulty: medium.

Tender chicken meat goes well with mushroom taste and aroma. Ready dish recommended to serve with cream sauce, but you can replace it with something else. Fried lovers make the dish in a frying pan, but it is better to cook it in the oven, and five minutes before it is ready, sprinkle semi-hard cheese on top, pour cream or sour cream, sprinkle with chopped parsley or basil. As an alternative, you can stuff chicken pieces with mushrooms rather than adding them to the minced meat.

Ingredients:

• chicken fillet – 500 g;
• mushrooms – 350 g;
• eggs – 1-2 pcs.;
• flour – 5 tbsp;
• salt, spices - to taste;
• cream or sour cream – 200 ml;
• water – 100 ml.

Cooking method:

1. Wash the mushrooms, peel them if necessary, and chop finely. Set half aside for making the sauce.
2. Chicken fillet rinse, dry, mince.
3. Mix in a bowl minced chicken, egg, half the flour, mushrooms, spices. Knead until smooth.
4. Form into round balls and roll in flour.
5. Fry on both sides until golden brown. Place in a saucepan.
6. To prepare the sauce, mix water, cream, mushrooms and salt. Boil.
7. Pour over the chicken meatballs and simmer for 5-7 minutes over low heat.

Rice

• Time: 40 minutes.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 95 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian, European.
• Difficulty: medium.

Rice balls can be prepared as sweet, hot, salty, or spicy. This cereal goes well with other ingredients - cheese, mushrooms, cream, vegetables, eggs, herbs. If you have culinary experience and imagination, you can experiment with this ingredient and add new products. Inexperienced housewives are advised to adhere to step by step recipe with photos to prepare delicious dietary rice balls.

Ingredients:

• boiled rice– 350 g;
• fresh spinach– 50 g;
• sweet onion- 2 pcs.;
• vegetable oil – 1 tbsp;
• water or milk – 0.5 tbsp;
• butter – 30 g;
• salt, black pepper - to taste.

Cooking method:

1. Add onion, salt, and spices minced through a meat grinder to pre-boiled rice. Knead homogeneous mass.
2. With wet hands, give the product a round shape.
3. Fry each of them on both sides in vegetable or butter until golden brown.
4. Place in a saucepan, add milk or water, simmer for 5 minutes, add a piece of butter.
5. Serve with boiled spinach.

Semolina with berry sauce

• Time: 60 minutes.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 140 kcal per 100 g.
• Purpose: for breakfast, for lunch.
• Cuisine: Russian, European.
• Difficulty: medium.

Sweet semolina balls- This is an excellent breakfast that will give you strength and energy. main feature dishes – additive in the form of thick berry sauce, which can be prepared using currants, raspberries, strawberries, blackberries, and cranberries. To make the gravy thick, it is recommended to use corn starch, but in case of its absence, it can be replaced with potato.

Ingredients:

• milk - 500 ml;
• chicken egg – 1 pc.;
• semolina– 100 g;
• flour – 5 tbsp;
• butter – 50 g;
• water – 500 ml;
• corn or potato starch - 5 tsp;
• blueberries – 150 g;
• salt, vanillin, sugar - to taste;
• vegetable oil – 2 tbsp;
• breadcrumbs – 35 g.

Cooking method:

1. Bring the milk to a boil, add semolina in a thin stream, stirring constantly. Add a pinch of salt, sugar and vanillin to taste. Boil for 5 minutes, remove from heat, cool.
2. Add egg, butter, half the flour to the cooled mass. Knead into a homogeneous thick mass.
3. Form balls with wet hands and roll them in flour or breading mixture.
4. Fry them on both sides in vegetable oil until golden brown.
5. Sort and rinse blueberries. Grind using a blender, mortar, meat grinder or rub through a sieve. Mix berries, water and sugar in a saucepan. Boil.
6. In a separate bowl, mix a little water and starch so that there are no lumps. Pour in a thin stream into the blueberry mixture, stirring constantly. Boil for 3-5 minutes, remove from heat and cool.
7. Place the meatballs in a saucepan, pour in the sauce, leave for 30 minutes before serving.

From potatoes

• Time: 35 minutes.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 145 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian, European.
• Difficulty: easy.

If there is extra mashed potatoes left after dinner, then for breakfast you can please your family with an unusual, simple, but delicious food. It will take a minimum of time and effort to prepare it. All you need to implement the recipe is mashed potatoes, eggs, butter, favorite herbs and spices, herbs to taste. Form the resulting mass into balls with wet hands.

Ingredients:

• mashed potatoes – 500 g;
• breadcrumbs – 50 g;
• butter – 30 g;
• salt, spices - to taste;
• eggs – 2-3 pcs.;
• fresh herbs– 50 g;
• garlic - to taste.

Cooking method:

1. Stir eggs and spices into mashed potatoes.
2. Peel the garlic and pass through a press, add to the mixture.
3. Chop the greens and add to the puree.
4. With wet hands, form balls and roll them in breading.
5. Fry on both sides in a hot frying pan greased with butter.
6. Serve with sour cream or cream sauce.

Video

In European cuisine, cutlets have long proven themselves to be delicious. meat dishes. The recipe for their preparation is varied. They can be made from meat, poultry, fish and even vegetables. This dish in Russian cuisine is prepared from minced meat with the addition of various ingredients. Chopped cutlets have taken root so much in cookbooks housewives that many do not even know about the original method of preparing a meat masterpiece.

The cutlet recipe has its roots in France. This dish is prepared only from whole meat and differs in several cooking methods. French chop and natural cutlet. They will be discussed in this article.

Recipe natural cutlets appeared in France in the Middle Ages. To prepare it we used beef or pork ribs, which were additionally wrapped in layers of meat so that the rib bone remained free. It carried the functionality of cutlery, which had not yet been invented in those days. So that you could take a hot and juicy natural cutlet without burning or dirtying your hands, we used a rib bone.

Now appeared huge variety recipes, cooking techniques and names of this dish. The bone no longer has the same functionality, but remains in cooking as a decorative part of the dish.

For clarity modern version natural cutlets are shown below classic recipe.

To prepare you will need:

• Pork on the bone - 2 pcs.
• Salt and ground pepper- taste.
• Red onion - 1 pc.
• Lemon juice - 3 tbsp.
• Peppercorns - 10 pcs.
• Soy sauce -2 tbsp.
• Bay leaf 2 pcs.

The meat must first be pricked with a fork on both sides. Sprinkle lemon juice over each piece and rub with salt and pepper. Cut the onion into half rings. Place half of it in the bottom of a convenient bowl. Roll up the meat and cover with the remaining onion. Add peppercorns and Bay leaf. Fill soy sauce. It can be replaced with any other to taste. For example, mustard or adjika. Leave the meat in the marinade for an hour. Heat a frying pan over high heat, add oil. Get the juicy ones meat cutlets from the marinade. Fry on both sides.

In the modern recipe, the natural cutlet is not wrapped in layers of meat; it is pre-marinated and pricked to add juiciness.

The recipe for this dish appeared as a result of the evolution of the natural cutlet. The first analogs to modern chops appeared with the advent of cutlery.

When the need for bones for the convenience of eating food was no longer necessary, they stopped using it. They began to prepare the chop without bones and veins, previously beaten with a spiked kitchen hammer and fried in breading. This is where the name chop cutlet comes from.

A visual recipe for a classic chop cutlet:

• Pork fillet - 2 pcs.
• Salt and pepper - to taste.
• Breadcrumbs - 100 gr.
• Egg - 1 pc.
• Wine vinegar - 1 tbsp.
• Flour - 100 gr.
• Garlic - 2 cloves.
• Vegetable oil - for frying.

First clean the pieces of meat from veins and bones. Make shallow cuts around the entire perimeter of the future cutlet. Beat it well on both sides with a kitchen hammer. Make small cuts along the edges so as not to lose the shape of the dish when frying.

Separately, beat one egg, add salt and vinegar. Prepare 3 containers. Pour flour into one, crackers into another, and egg and vinegar into the last. Peel the garlic and cut lengthwise. Crush each half with the edge of a knife.

To put on medium heat frying pan, add oil and place garlic in it. Fry for a few minutes and remove. Turn up the heat on the stove. Rub the meat with salt and pepper. Dip each piece into the egg mixture until it completely covers the meat. Then immediately roll in flour and then in breadcrumbs. Place the chop in the pan and fry on both sides.

Above is the classic recipe. Chefs have come up with a lot of different solutions. They substitute flour, add cheese to the dish and experiment with different seasonings, which gives the dish a big edge

Differences between natural and cutlet

Having learned what a natural cutlet and chop are, you can move on to the main topic of the article. What is their difference?