The word cutlet is a bit of a culinary mystery – everyone has their own interpretation of what it means. Throughout most of Europe, a cutlet is a thinly-sliced cut of meat (usually pork or veal) that is beaten, covered in breadcrumbs, and fried (think schnitzel). This is the same in the US, but they are mostly made with chicken breasts. The Japanese like to use pork (tonkatsu). Australia uses either chicken or lamb. Great Britain is a little different in that cutlets are usually not breaded. Source: Thedomestic.
From the late 1700s until about 1900, virtually all recipes for “cutlets” in English-language cookbooks referenced veal cutlets. Then pork cutlets began to appear. More recently,[when?] in American cuisine a cutlet is most famously made using chicken. The cutlet is usually run through flour, egg and bread crumbs, then fried in a pan with some oil. Cutlets are used in several different meals. The inventor of the modern American chicken cutlet is thought[by whom?] to be Michael Santaniello.
The vegetarian version has no meat in it, instead the filling is a combination of mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together. This version is more popular with the vegetarian Indian population. Source: Wikipedia.
I’ll show you the mix of the potatoes and ground meat. This is like “The Ukranian” but more simpler recipe.
- Boiled potatoes
- Fried ground meat with onions
- 2 eggs
- Olive oil
Mash potatoes with potato masher.
Add two eggs.
Mix well with Proctor Silex and add salt to taste.
Then add the fried ground meat and stir well.
Form cutlets and roll them with breadcrumbs.
Put the cutlets on the cuting board with flour.
Heat up the pan to medium, add olive oil and put cutlets on the pan.
Fry cutlets until golden brown on the each side.
I recommend sour cream with this cutlets or fresh salad.
Enjoy the Meat and Potato Cutlets recipe.