How is a meatball different from a cutlet.

It is not difficult to prepare a tasty and satisfying dinner, you just need to make mashed potatoes and serve fragrant cutlets or juicy, crispy schnitzel to it. Cutlet is a dish known to everyone, but few people know that according to the recipe familiar to us, it has been prepared not so long ago. A traditional cutlet is a small piece of meat on the bone, from which the schnitzel differs only in the absence of this very bone. The cutlet that we are used to has more differences from the schnitzel. We will talk about them now.

Definition

Schnitzel- a thin layer of meat, rolled in breadcrumbs or flour and fried in a large amount of oil until golden and crispy.

Wiener Schnitzel

Cutlet- a product in the form of a small cake of minced meat with the addition of eggs, onions, bread, seasonings or other ingredients according to the selected recipe. Now no less popular are vegetable and cereal-vegetable cutlets, in which meat is not added.

Comparison

To prepare a schnitzel, you need to take a piece of pork, beef or poultry meat, divide it into thin layers, beat them a little (you may not beat them), salt, pepper and roll in breadcrumbs. After that, the schnitzel is deep-fried (that is, in a large amount of oil) until cooked. The finished schnitzel has a golden brown color, its crust is very crispy, and the meat inside is soft and tender.

After frying, the schnitzel can be stored in the refrigerator as a semi-finished product. It can be easily reheated in a pan or in the microwave.

The cutlet is prepared from any type of meat, from which (together with onions) you need to make minced meat. The necessary ingredients are added to it and cutlets are formed, which are breaded and fried in a pan on both sides. After cooking, they are laid out in a pan and covered with a lid: this way the cutlets will retain their softness and juiciness longer. You can also prepare a sauce (creamy, for example), pour cutlets over it and simmer them for a while.

If you are going to make cutlets for future use, then form cakes, roll in breadcrumbs, freeze them a little on a plate, and then put them in a bag and leave them in the freezer. Ready cutlets are not stored for a long time.

Cutlets can be made healthier by steaming them.

Findings site

1. Schnitzel is made from a whole layer of meat. There is a kind of minced meat schnitzel. The cutlet is made from minced meat.
2. Schnitzel is always a meat dish. Cutlet can be vegetable, cereal-vegetable.
3. The schnitzel is deep-fried, much less oil is required for frying cutlets.
4. Schnitzel always has a crisp golden hue.
5. Ready schnitzel can be stored for a long time in the refrigerator, the cutlet has a shorter shelf life.
6. Schnitzel is prepared only by roasting. Cutlets can be steamed.

From meat, passed through a meat grinder, you can cook a huge number of dishes. Actually, their number is limited only by the imagination of the culinary specialist. But there are already long-invented and common minced meat dishes that we sculpt in addition to cutlets. Not everyone knows exactly how meatballs differ from meatballs, and quenelles from croquettes. And how exactly should cutlets look. We figured out the variety of minced meat dishes and offer to prepare basic minced meat dishes.

The most popular and favorite minced meat product is cutlets. These are oblong rather thick cakes, about 1.5 cm thick. Usually 1 cutlet weighs about 60 grams. Cutlets can be served in sauce or just like that. Minced 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 pieces. Turn the meat along with the onion through the fine grate of the meat grinder.

Step 2. Turn 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 protein until a strong foam. Stir into the cutlet mixture.

Step 5. Form cutlets. Roll them in breadcrumbs.

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

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

Step 7. Reduce the fire 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 make a sauce. Just do not add water in any case, otherwise the cutlets will turn into a rag.

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

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

Meatballs 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 twice with onions through a meat grinder.

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

Step 3. Knead the minced meat properly.

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

Step 5. Blind round meatballs and roll them in breadcrumbs.

Step 6. Fry the meatballs in hot oil to a crust, then bring to readiness with sour cream over low heat and under the lid.

Meatballs

Small meat balls that are fried or stewed are meatballs. They are present in a large number of national cuisines. They may be called differently, but we call them meatballs. In our tradition, rice is often added to minced meat for meatballs. There is also onion, white bread. And it is better to use minced meat rather fatty, so that when stewing it does not lose juiciness.

Meatballs in a creamy garlic sauce

Photo: Shutterstock.com

1 kg pork and beef mince

3 large onions

4 large garlic cloves

½ cup breadcrumbs

Vegetable oil for frying

Salt and pepper

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

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

Step 3. Roll up small meatballs.

Step 4. Fry in hot oil.

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

Step 6. Simmer for about 1 minute.

hedgehogs

This is a type of meatballs. They were called hedgehogs because long rice is used in cooking, which sticks out of 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 rice.

Step 2 Pass the meat and onions through the middle grate of the meat grinder, you can twice.

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

Step 4. Fry the meatballs.

Step 5. Peel the tomatoes and chop finely.

Step 6. Stew them over low heat, salt and pepper.

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

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

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

Meatballs Photo: Shutterstock.com

500 g minced pork

1 bulb

Several sprigs of parsley

Salt and pepper

Step 1. Pass meat with onions through a meat grinder.

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

Step 3. Squeeze out the bread, add it to the minced meat. Knead the cutlet mass, salt and pepper.

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

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

In shape, they are very similar to meatballs. And they are, but not simple, but stuffed. The fillings of zrazy can be different, someone prefers fried onions, someone prefers a chopped egg. These two toppings 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

some greenery

Salt and pepper

Step 1. Cut off the crusts from the bread and pour it with milk in half with water.

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

Step 3. Cut the onion and fry until golden brown. Hard boil eggs and chop.

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

Step 5. Form a part of the minced meat into a cake, put the egg and onion filling inside. Connect the edges of the cake and mold the cutlet.

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

bedbugs

Bed bugs are small meatballs drizzled with white sauce and capers. This is a dish of German cuisine, which has several variations, but the most famous are Königsberg Klops, they are still popular in Germany, although Königsberg has long become Kaliningrad. By the way, Koenigsberg bedbugs are a signature dish in Kaliningrad restaurants.

For minced meat:

500 g beef with fat

300 g fatty pork

200 g bacon

1/3 white loaf

1 bulb

1 tbsp capers

4 tbsp lemon juice

Marjoram, paprika, black pepper

Salt and sugar

For sauce:

500 ml beef 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 grate).

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

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

Step 5. Add chopped capers. Mix.

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

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

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

Step 8. Fry flour in butter until creamy.

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

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

Step 11. Warm up for a couple more minutes to thicken the sauce.

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

Like meatballs, quenelles are boiled in broth. Only they have an elongated shape. The fact is that the stuffing for quenelles is quite liquid, and you need to sculpt dumplings from minced meat with the help of spoons.

Kneli Photo: Shutterstock.com

500 g lean meat

150 ml milk

30 g butter

Salt and pepper

Step 1. Wash rice, boil and cool.

Step 2. Scroll the meat through a fine grate twice.

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

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

Step 5. Blind the quenelles and steam them.

Step 6. Serve with sour cream.

Croquettes have many varieties. 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 are understood as products made from potatoes. But minced meat croquettes also exist.

Croquettes Photo: Shutterstock.com

600 g minced meat

½ cup semolina

Vegetable oil

1/3 cup breadcrumbs

Step 1. Prepare minced meat.

Step 2. Add a raw egg to the minced meat, boiled semolina. To mix everything. Salt and pepper.

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

The most common and beloved by many minced meat food is, of course, cutlets. Everyone can easily name other similar dishes, such as meatballs, meatballs, meatballs ... But they will most likely think about how meatballs differ from meatballs and meatballs. To understand this, you need to take a closer look at each type of these wonderful products, perhaps plunge into history. So how are meatballs different from meatballs?

What is a modern cutlet

Today, in Russian cuisine, cutlets are fried or steamed oval-shaped products that can be made from meat (beef, pork, chicken, etc.) and minced fish, potatoes, cereals, vegetables, mushrooms. The most popular type is beef and pork (as well as combined) cutlets made from minced meat, scrolled through a meat grinder. Onion (garlic), pepper, loaf crumb, potatoes or semolina, milk, raw egg are added to the meat. Then rather flat oval-shaped cakes are formed, as a rule, pointed on one side and rounded on the other. Each hostess chooses the size of cutlets herself. Their length can vary from 6 to 12 cm.

They are fried on both sides in a frying pan without a lid over high heat until golden brown. Then they can add sour cream or sauce, cover and simmer for a few more minutes. People who avoid fried foods tend to prefer steamed patties cooked in a double boiler or oven.

Modern meat cutlets are a versatile dish suitable for any side dish: fried potatoes and mashed potatoes, buckwheat porridge and rice, stewed cabbage and other vegetables. After all, they can be eaten on their own, with or without gravy.

In domestic cuisine, there are two more varieties - Pozharsky and Kiev style.

The first option is a juicy poultry cutlet (game or chicken), breaded in white breadcrumbs and fried until crispy.

The second option is a chicken fillet chop wrapped in butter, with a chicken bone at one end. Mushrooms, herbs, egg yolk, grated cheese can be added to the oil. The cutlet is coated with an egg, then rolled and deep-fried.

What used to be called a cutlet

I must say that in the original sense, a cutlet is a piece of meat on the bone or a piece of fish fillet. In Europe, this is still the case, but the modern Russian cutlet there, most likely, would be called meatballs or croquettes.

Cutlet in the true sense is a chop of meat on the bone. Chopped and fried pieces of meat in our country are usually called simply chops. The most popular way to prepare them: beat off, place on a baking sheet, salt, pepper, put onion rings and grated cheese on top, pour mayonnaise and put in the oven for 40 minutes. Traditionally, they are made from pork, chicken and beef.

Now you need to find out what the chicks are. What is the difference from cutlets and is there any?

About meatballs

So in modern Russian cuisine they call small round minced meat products, but not as flat as cutlets, but thicker.

The formed meatballs are first fried in a pan, then placed in a saucepan, sauce is added and stewed over low heat. Serve meatballs with the same side dishes as cutlets. It turns out that the question of how meatballs differ from cutlets can be answered that only in form.

I must say that before the meatballs that came to us from France were tenderloin chops and were called medallions. They say that in Russia they were renamed, according to the method of preparation, into meatballs. But chopped cutlets prevailed, because they did not require tenderloin and the type of meat did not matter much. Today they are prepared mainly from minced or minced meat, but they have retained their name, and the round shape is the only thing that distinguishes meatballs from meatballs.

What are meatballs

Meatballs are called balls made from minced meat or fish. They can be the size of a walnut and a small apple. In addition to meat, bread, rice, onions, spices, raw eggs, breadcrumbs, vegetables, dried fruits can be added to them. They are fried, stewed in sauce, steamed, baked. Meatballs are always rolled in flour and never breadcrumbs. They should have a fairly loose texture.

Serve meatballs with sauce or pour over the broth in which they were stewed. As a rule, there is a lot of sauce, they just float in it. The fact is that they came to us from the cuisine of the Turks, where they were boiled in a common cauldron and then served together with gravy, which had a thick appearance. Traditionally, this method of serving has been preserved, as has the sauce, which consists of tomatoes, leeks, fried onions, celery, garlic, flour, sour cream (sour fruits) and meat broth.

If meatballs are, in fact, an independent dish that can be served with or without a side dish, and sauce is not necessary, then meatballs mean serving in a thick sauce of a certain recipe.

Summing up

So, meatballs and cutlets - what's the difference? In Russian cuisine, in fact, they are one and the same, only they have different shapes: the former are oblong and flatter, the latter are round and thicker.

As for meatballs, meatballs differ from them not only in shape, but also in preparation and serving.

Now we know how meatballs differ from cutlets, as well as meatballs.

How is a meatball different from a cutlet?

1. form. the cutlet is in the form of a leaf, and the meatball is a round ball.
2. Meatballs have their origins in French cuisine, where they came from in the 18th century. and were called medallions. Initially, these were round-shaped chops from tenderloin and pitted. In the 19th century meatballs, due to the small amount of raw materials suitable for them, gave way to chopped cutlets, for which the type of meat did not matter seriously. In the XX century. chopped cutlets of a round shape began to be called cue balls, so this term itself lost its original meaning.
3. I think the beater is broken. it should not contain onions, bread and rice, only meat and garlic!! ! And the cutlet is more juicy, you can add these ingredients to it
4. cutlet she oval probably. and the bitochek is long, I think so
5. Form and content..
6. minced meat for them is prepared in the same way: from beef, and even better from half of the beef and half (or a third) of the pork for juiciness. Grind the meat in a meat grinder, add onions, wheat bread soaked in milk at the rate of 200 g per kilogram of meat. Pass the mass again through a meat grinder, add salt and pepper. Now mix it thoroughly and beat it well. This is essential, as cutlets and meatballs will become more magnificent and tender.

   Well, now about the difference between them. First of all, they differ in shape: meatballs are thick and round, and cutlets are oval, with a pointed end and thinner. But that's not the main difference. Cutlets should have a dry, fried crust; it is not customary to water them with sauce. The meatballs, after frying, are poured with sauce and heated to a boil. Having a round shape, they are not deformed.

7. Chopped cutlet - oval-oblong shape, meatballs - round and flattened

Having bought a good piece of tenderloin or ham on the market, almost every housewife twists it into cutlets or cooks steaks.

But there are still a lot of delicious meat dishes: chops, entrecote, escalopes, schnitzels.

Schnitzel is a thin layer of any meat fried in a pan. It is prepared from veal, lamb, pork, chicken breast. For schnitzel, use that part of the carcass where the meat is soft and there are no veins and cartilage. Therefore, schnitzels are most often prepared from ham or loin.

In order for the schnitzel to keep its shape well and fry quickly, it is cut across the fibers in one large piece. Schnitzel size may vary. Sometimes it is larger than the plate on which it is served.

Main condition: it should be thin. If the layer of meat is thicker than necessary, it is beaten off with a chopper or a special hammer.

How to cook schnitzel

• Cut off a thin layer of meat and sprinkle with water.
• They beat him off.
• Give it an oval shape.
• Sprinkle with salt and pepper.
• On both sides, moisten with a lezon of milk and eggs and breaded in ground breadcrumbs.
• Fry in a large amount of oil (deep-fried) until golden brown.

Ready schnitzel is a well-done whole thin layer of meat with a crispy crust.

A young hostess sometimes confuses a schnitzel with a chop, an escalope or a steak. There is, of course, something in common between them, but if you carefully examine each type of meat dish separately, we can conclude that a good piece of meat is used for each of these dishes. And how do they differ from each other?

Cutlet

Any housewife can cook cutlets. To do this, all kinds of spices, an egg, bread soaked in milk are put into the meat twisted through a meat grinder. Sometimes chopped vegetables and cereals are also added here.

Minced meat is thoroughly mixed. Cutlets are made from it, which are rolled in breading. Fry cutlets on both sides until golden brown. So chopped cutlets are not very similar to schnitzels. But there are also natural cutlets - on the bone.

They are made from a whole piece of meat, and they are very similar to schnitzels. But only at first glance. They are united only by the fact that both the schnitzel and the natural cutlet are beaten off before frying, sprinkled with pepper, salt, moistened with lezon and breaded in breadcrumbs.

What is the difference between schnitzel and meatballs

Difference 1. For schnitzel, a loin or ham, chicken or turkey breast is suitable. The meat should not have tendons and films.

A natural cutlet is made from meat with a bone. It can be veal, lamb, chicken, as well as any other meat.

Difference 2. The schnitzel is beaten to a thin state. Sometimes it is only 4 mm thick.

In order for the cutlet to meet the standard by weight, very often another thin layer of meat is placed on an already beaten piece of pulp with a bone, giving two plastics an oval shape. In this form, they are breaded and fried.

Difference 3. Schnitzels are deep-fried until golden brown and crispy.

Natural cutlets are fried in a pan until light brown, and then brought to readiness in the oven.

Chop

The name of the chop speaks for itself. It is sometimes called a schnitzel. Apparently, for the fact that both the chop and the schnitzel are a thin battered layer of breaded meat, fried in oil.

Although experienced chefs will immediately tell you how the chop differs from the schnitzel. Any meat without veins and bones is suitable for chop. Especially tasty chops are obtained from chicken breasts.

The pulp is cut across the fibers into slices and gently beat off. Sprinkle with spices, roll in breadcrumbs (breadcrumbs and lezon). Then they are fried in a frying pan in a small amount of oil, which should be well heated so that the chop is immediately covered with a crust and the juice does not flow out of it.

What is the difference between a schnitzel and a chop

Difference 1. Meat for chop is always beaten. And the schnitzel, if it is thinly cut, you can not beat it off.

Difference 2. The chop is fried in a small amount of oil, and the schnitzel is very often deep-fried and even grilled.

Escalope

For escalope, use loin, ham, or any non-living meat. It is cut across the fibers into slices up to 1.5 cm wide. They are beaten off with a chopper to a thickness of 0.5-1 cm, giving the escalopes a round shape. Sprinkle with salt and pepper. Fry in oil on both sides until done. Served with any side dish.

What is the difference between a schnitzel and an escalope

Difference 1. Escalopes, unlike schnitzels, are never breaded in ground breadcrumbs and lezon.

Difference 2. Schnitzels are deep-fried until crispy. Escalopes are fried in a frying pan with a small amount of oil by sautéing.

Steak

Beefsteak is another type of meat product. It is prepared from beef carcass tenderloin. Basically, it's a fried piece of beef.
The meat is cut across the fibers into thin layers, beaten off, giving them an oval shape. Future steaks are salted, sprinkled with pepper and fried in oil on both sides until golden brown.

What is the difference between a schnitzel and a steak

Difference 1. Beef steak differs from schnitzel in that it is never breaded in breadcrumbs and lezon.

Difference 2. The steak can be half-done (rare) or full-done.

Schnitzel is always brought to readiness, and therefore it turns out to be fried, with a crispy crust.

Difference 3. Beefsteak is an independent dish.

Schnitzel is served with any side dish or salad.

Although schnitzel is different from steak, cutlets, escalopes and chops, all these meat dishes are very tasty, easy to prepare, and they can decorate any holiday table.