Guide to cutlets. Polpette, pljeskavica, schnitzel and other types from around the world

When the word “cutlet” appears on a restaurant menu, it represents minced meat or minced meat, molded into oval lumps, rolled in breading and sent to fry in a sufficient amount of hot vegetable oil in a frying pan. Or, as a dietary or children's option, steamed or baked in the oven.

But did you know that it wasn't always this way? History says that the classic version of this dish was a regular meat chop fried on a rib bone. For the name “cotelette” was derived from the word “cote”, meaning “rib” in French.

Every day, the recipes and composition of cutlets are supplemented, modified and improved by both professional chefs and amateur cooks and housewives. There are so many variations of this dish and they are so diverse that even if you cook it constantly, you will never repeat it.

Our website kotletki.online contains the largest collection of successful and delicious step-by-step recipes for cutlets with photos, which, once you try to cook, you will never cross them out of your home cookbooks. So quickly create bookmarks and follow all our updates!

Vegetable cutlets

People who observe Lent, watch their weight and consider KBJU, as well as vegans, should not at all deny themselves the little joys of food. Indeed, in modern cooking there are many recipes for vegetarian vegetable cutlets. For example, you can cook something simply unforgettable from beets, squash, cabbage or zucchini.

It is also very interesting to combine different types of vegetables in balls. These can be classic and familiar combinations like potatoes and carrots, or something more original - Jerusalem artichoke and spinach, pumpkin. In general, there are a lot of options for lunch. Everyone will find room for their creativity, courage and desire for experimentation.

In addition to their excellent taste, vegetable cutlets are also famous for their rather low calorie content and much greater benefits for the body than their meat variations. They will be a great addition to any side dish or first course. So take your pens and write down the step-by-step technologies for preparing vegetable flatbreads, which you will find in the corresponding section of our website.

Belarusian cutlets

Take 500 g of pork and mince it along with onions and two cloves of garlic. Add salt and spices to the resulting meat mass to taste. Pour one chicken egg into the minced meat and mix thoroughly.

First, peel and boil 3 medium potatoes. When they are ready, remove them from the heat and mash them with a fork until smooth. Let cool.

Add cooked mashed potatoes and 3 tablespoons of milk or cream to the prepared minced pork. Knead the minced pork well for 15 minutes. Form Belarusian-style cutlets and fry them in vegetable oil over medium heat until an appetizing crust forms.

Meat balls

The easiest to prepare and the favorite of many are meat cutlets made from ground beef and pork combined in equal proportions, fried in a frying pan. The main condition for their juiciness and good taste is the correctly selected ratio of ingredients and precisely adjusted cooking time.

It is necessary to strictly follow GOST and know how many grams to add chopped onions, bread crumbs soaked in milk, finely chopped herbs and spices and not to overcook the dish on the stove. Such meatballs have already become a classic and are prepared by every housewife with or without any reason.

In addition to standard and familiar recipes, on our website you can also find more original options for preparing meat cutlets. For example, how do you like this unusual combination - minced meat with natural cottage cheese? Agree, it sounds interesting! Read about all this and much more on the pages of kotletki.online.

Cutlets with minced vegetables

Take half a kilogram of fresh carrots and grate them. Add 100 grams of ground walnuts or almonds. Mix well. After this, add 4 tbsp to the nut-vegetable mixture. spoons of Amaretto, 50 grams of soft butter, 50 grams of semolina, one egg, salt and spices of your choice.

Stir in the minced vegetables and place the mixture over medium heat. Knead the minced meat until the desired consistency is formed. Make small cutlets. Before frying, take care of the breading. Fry the cutlets until done.

The finished dish can be served with sour cream or yogurt, garnished with fresh herbs or lettuce.

Poultry cutlets

No less popular and in demand around the world are all kinds of poultry cutlets. Thanks to their main ingredient, they turn out more tender and airy and are superior in these parameters to the usual pork and beef meatballs. These flatbreads contain fewer calories and carbohydrates and are suitable for both baby food and dieting athletes.

The most famous representatives of this type of dish are, perhaps, Pozharsky cutlets and Kiev style. The first ones are prepared from fillet chopped with a knife or passed through a meat grinder with a flat, pointed attachment. Rolled in white bread breading. The second ones are made from chicken breast rolled up in the form of a roll with different filling options.

Carefully study our website and find your favorite cutlet recipe with photos among the huge variety of poultry cutlets presented. And don’t forget to subscribe to updates so you don’t accidentally miss anything!

Oriental cutlets

Take half a kilogram of lamb and 100 grams of lard and grind in a meat grinder. Add one egg. Chop the onion and 2 cloves of garlic and add them to the resulting minced meat.

In a separate container, combine 1/3 cup white wine with 2 sprigs of rosemary and place over medium heat. Bring the resulting mixture to a boil, evaporating it for one minute. Take care of the seasonings. Add the resulting sauce to the meat, adding salt first.

Form into oriental cutlets . You can put them on skewers. Fry the cutlets until fully cooked.

Fish cakes

If you are a big fan of seafood, be sure to pay attention to the fish cakes. They are more delicate and juicy than meat, and have an incredibly charming aroma. Due to their uniqueness, such meatballs are suitable not only for everyday dinner, but also for a festive table. Also, by steaming them, you will get an excellent dietary dish with which you won’t have to think about dietary supplements again.

To add variety to fish cutlets, they can be prepared with the addition of various vegetables, cereals, or a combination of several types of the main ingredient. Thanks to such variability and their unusual taste, they will satisfy the needs of even the most picky gourmets.

The undeniable advantage of fish balls is also the fact that they are made for future use. Just put the extra in the freezer. Semi-finished products can be frozen, and at the right time they are taken out and fried in a frying pan.

We hope that among the many detailed recipes presented on the site, you will be able to find one that will resonate in your heart and become a signature family dish!

Fish cutlets

Fish cutlets are delicious from both sea and freshwater fish. The main problem that housewives face when preparing such cutlets is the bones. For this fish dish you only need fillet, and it is not always easy to separate it from the backbone and large and small bones. To easily clean the fish from dense scales, backbone and bones, it is recommended to lightly steam it in water. Then, when it cools, the fish meat absolutely easily comes off the bones, after which minced meat is easily made from it. To make cutlets from dryish fish, such as pollock, juicy, add a piece of lard to the minced meat, but onions should be simmered in any oil. These simple secrets will help you prepare the juiciest fish cutlets!

Ingredients for making fish cutlets

Step-by-step preparation of fish cutlets

1. Cut the crusts off the bread or roll, cut into pieces, and pour cool milk over it.
2. The onion should be cut into cubes and simmered in butter until translucent.
3. Using a meat grinder, grind the fish fillet, poached onions and squeezed loaf.
4. Pour one egg into the minced meat, add salt and pepper. Stir vigorously with a spoon and beat off the mass. Refrigerate it for 40-60 minutes to make the minced meat more pliable.
5. Form cutlets (about 15-18 pieces), place them on a board covered with parchment. Place them in the cold again for 10-15 minutes.
6. Roll the cooled cutlets in breading or just flour and fry in sunflower oil on both sides until crispy and golden brown. Turning them over to the other side, cover the frying pan with a lid and cook for about 10 minutes. Enjoy your meal!

Cereal cutlets

You have the right to think - do such things even exist and can they be called real cutlets? And we will confidently answer you - yes! As practice shows, every year flatbreads made from buckwheat, semolina, oatmeal and legumes become more and more popular and find their fans all over the world.

Believe it or not, cutlets with cereals turn out no less tasty and satisfying than meat and fish. And if you add cheese, champignons or boiled eggs as additional ingredients, then all guests are guaranteed to lick their fingers and beg you for the recipe. So be sure to take a look at the pages of kotletki.online in the specified subsection and surprise your family by discovering new unusual flavor combinations for them!

Cutlets with minced red fish

Take 800 grams of red fish . Rinse it well and cut it so that there are no bones or skin left in it. Grind the fillet. Add 1 teaspoon of salt and half a teaspoon of pepper (it is also recommended to add other seasonings, or a special spice mixture “For fish”).

Next, soak 300 grams of white bread pulp in milk and chop. Combine with fish. Add 2 eggs and chopped onion. Mix the resulting mass thoroughly.

Grease a frying pan with oil and heat it up. Just before frying, bread the cutlets in breadcrumbs. Fry them until done. Tomato and sour cream sauces go well with this dish.

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Mushroom bits

Are you expecting guests for a dinner party, but everyone is already tired of banal meat cutlets? Don't be discouraged, we know a way out of this situation - mushroom cakes! They turn out to be so authentic and unique in taste that not everyone can immediately guess what ingredients they contain.

The main value of such meatballs is that they can be prepared from fresh, frozen, salted and dried store-bought or wild mushrooms - complete freedom of choice. Buy all the necessary products and go to the kitchen, and we are waiting for you on the site with new interesting recipes and useful life hacks!

If all the above options have already been tried and are boring, make unusual and tasty homemade cutlets in dough, original meatballs with various fillings, and so on. After all, this dish allows you to improvise, add additional ingredients and replace the main ones, getting very unexpected and interesting flavor combinations - whatever your imagination is capable of.

So cook, experiment and delight your family and friends with amazing culinary masterpieces. And we will help you with this and tell you how to cook cutlets at home using simple and quick recipes with carefully selected photo and video instructions, and also show you ways to serve them beautifully!

Top 10 Types of Cutlets

If you're just about to eat lunch, put down your fork. After all, our next TOP is dedicated to the queen of the kitchen - the one and only cutlet. Beneath its sizzling crust are hidden culinary secrets and recipes from all over the world. A cutlet in the usual sense is a dish made from veal, pork, beef mince and recipes - more than enough, each housewife has her own, the best one. What other cutlets are there?

1 Natural cutlet

Not everyone knows that, strictly speaking, minced meat products can be called a “cutlet” with a big stretch. But a natural cutlet on the bone, lightly pounded, fried in hot fat and then stewed in the oven - this is the very first and real cutlet from the beginning of time. And only then did minced cutlets appear - to which the rest of our TOP is mainly devoted.

2 Chicken Kiev

The Kiev cutlet takes pride of place in it. It was first made in Kyiv, and then it became a signature dish in all Intourists and a subject of competition for housewives of the USSR. The fact is that for Kyiv you have to manage to cut out the chicken fillet so that there remains a piece of skin for wrapping, a signature bone, and, in fact, enough fillet. And don't forget the butter!

3 Pozharsky cutlets

This indecently high-calorie and mind-blowingly tasty dish is made from minced chicken, to which onions gilded in a frying pan and frozen and grated butter are added for juiciness. Breaded with white bread crumbs and fried in melted butter until crusty. Then put it in the oven until done.

4 Bits

Bitochki are the same cutlets made from minced meat, but round in shape and of a certain thickness - up to 2 centimeters.
The small thickness allows you to reduce the roasting time, which retains all the juice and aroma inside. 5 Beefsteak

Beefsteak, by the way, can also be natural or chopped. And there are countless varieties of cooking: on the grill, in a frying pan, in batter, and steam. The steak is distinguished by its flat and oblong shape. A separate variety is Tatar beefsteak, which is prepared from the freshest meat and eaten without cooking.

6 Croquettes

Cutlets made from any type of minced meat or vegetable puree, usually cylindrical in shape, with a variety of fillings are croquettes. They are breaded and deep fried. Finding the origins of this dish is very difficult, since something resembling croquettes is found in almost every kitchen in the world.

7 Meatballs

With meatballs, everything seems to be clear. These are small meat cutlets cooked in broth or boiling water. But in Germany, regular cutlets are called meatballs. Unlike meatballs, meatballs do not contain rice!

8 Meatballs

But in meatballs they put not only rice, but also bread, as well as spices and onions - for juiciness. They are fried, baked, steamed, but more often stewed in sauce.

9 Zrazy

Well-prepared zrazy with mushrooms is one of the signs of a festive table in the USSR. But even now zrazy does not lose its relevance, but they are increasingly prepared differently. Initially, these were thinly chopped pieces of meat in which the filling was wrapped, and then the zrazy were fried and baked until cooked. Nowadays, zrazy, like other cutlets, is increasingly made from minced meat.

10 Devolai

Devolai cutlets are often confused with Kyiv ones, but there is a difference. In Kiev cutlets, in addition to the bone, another required ingredient is oil, usually with the addition of herbs. And any thick sauces, creamy, cheese, mushroom... and no bones are added to the devolai cutlets as a filling!

What can cutlets be made from?

Cutlets can be:

Meat. For cooking, use fresh meat passed through a large grinder or minced meat purchased in a store or frozen semi-finished products.

Meat cutlets include products made from chicken fillet, turkey or rabbit meat.

Fishy. For frying you need boneless fish fillet.

Vegetables. For cooking, cabbage, carrots, mushrooms, beans, potatoes, and pumpkin are used.

Cereals. To cook, use rice, buckwheat, and other cereals. Rice cutlets can be salty or sweet. Sugar syrup, honey, dried fruits, and jam are used as sweeteners.

Secrets of juiciness of cutlets

Cooking juicy and fluffy cutlets is the dream of any housewife.

To make cutlets juicy, you can use one or more of the tips below:

• add a small piece of unsalted lard to the minced meat;
• When forming cutlets for frying, put a small piece of butter in the middle;
• Beat the prepared minced meat on a flat surface first. To do this, divide it into small parts and throw each part down onto the surface from a distance of 20 cm;
• replace the loaf with crackers soaked in water or homemade milk. Breadcrumbs contain less gluten, making the finished product more juicy;
• part of the added onion can be fried in a frying pan and added to the cutlet mass;
• add a little sugar along with salt (1 tsp per 0.5 kg of minced meat);
• First, add the egg yolk to the minced meat, knead the minced meat, lastly pour in the white, previously whipped into a foam, and mix the mass again.