Cutlets. Recipe

History of Cutlets:

Cutlets have a fascinating history and have been enjoyed as a culinary delight for centuries. The origin of cutlets can be traced back to the Middle Ages, where they were initially made with minced meat or fish and combined with breadcrumbs, eggs, and various seasonings. It is believed that this recipe was introduced by the Moors during their reign in Spain.

Cutlets gained popularity in the European culinary scene during the 18th century, particularly in France and England. They became a staple dish in the royal courts and were often served as a main course. Over time, cutlets evolved to include a variety of meats such as veal, pork, chicken, and even vegetables.

Fun Facts:

- The word "cutlet" is derived from the French word "cotelette," meaning a small rib or chop.
- In India and some other Asian countries, cutlets are often made with potatoes and vegetables, giving them a unique and flavorful twist.
- Different cultures have their own variations of cutlets, such as the Japanese katsu, which features breaded and fried pork cutlets.

Now, let's delve into a classic recipe for cutlets:

Classic Cutlets Recipe:

- 500 grams of meat (veal, pork, or chicken)
- 2 eggs
- 1 cup breadcrumbs
- Salt and pepper to taste
- 4 tablespoons of flour
- Oil for frying
- Lemon wedges for serving

1. Start by preparing the meat. Cut it into thin slices, about 1 cm thick.
2. Place the slices of meat between two sheets of plastic wrap and use a meat tenderizer or a rolling pin to pound them until they become thinner and more tender. This step is crucial to ensure that the cutlets are not tough.
3. In a shallow dish, beat the eggs with a pinch of salt and pepper.
4. Dip each slice of meat into the beaten eggs, ensuring both sides are coated.
5. In a separate dish, spread out the breadcrumbs. Take each egg-coated slice of meat and press it firmly into the breadcrumbs, ensuring that both sides are evenly coated.
6. Heat oil in a large frying pan over medium heat. Add enough oil so that the cutlets are half-submerged.
7. Carefully place the breaded cutlets in the hot oil and fry until golden brown on each side. This should take about 3-4 minutes per side, depending on the thickness of the meat.
8. Once cooked, transfer the cutlets to a paper towel-lined plate to drain excess oil.
9. In the same pan used for frying, remove any excess oil, leaving behind a thin layer. Add the flour to the pan and cook it for a minute or two to create a roux.
10. Slowly pour in the gravy and stir well to combine. Season the mixture with salt, pepper, and a dash of lemon juice or lemon pickle for added zing.
11. Pour the prepared gravy over the cutlets or serve it on the side.
12. Garnish with lemon wedges and serve the cutlets hot as a main course.

Similar Recipe Dishes:

There are several similar dishes to cutlets that you might also enjoy. Here are a few examples:

1. Schnitzel: A popular dish in German and Austrian cuisines, schnitzel is made by breading and frying thinly pounded meat, typically pork or veal.

2. Katsu: Originating from Japan, katsu is a breaded and deep-fried pork cutlet that is usually served with a tangy tonkatsu sauce and accompanied by rice and shredded cabbage.

3. Croquettes: Croquettes are crispy, breaded rolls or balls made from a mixture of cooked meat, vegetables, and mashed potatoes. They are often deep-fried until golden brown.

4. Chicken Parmesan: A classic Italian-American dish, chicken parmesan features breaded and fried chicken cutlets topped with tomato sauce and melted cheese, served with pasta.

These delicious variations offer a wide range of flavors and textures, but they all share the common element of breaded, fried, or baked goodness. Enjoy exploring these culinary delights and adding your own twists to create a dish that suits your taste buds.



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