Natural cutlets rich in vitamins and minerals such as: vitamin B2 - 11.1%, choline - 28.1%, vitamin B5 - 18%, vitamin B6 - 25%, vitamin PP - 45.1%, potassium - 11.5%, phosphorus - 36.6%, iron - 19.4%, cobalt - 90%, copper - 35.7%, molybdenum - 19.3%, chromium - 26.2%, zinc - 35.3%

Why are natural cutlets useful?

• Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Choline is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the conversion of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

still hide

You can see a complete guide to the most useful products in the appendix.

We used to call a minced meat dish a cutlet, but originally this term meant "meat on the bone." The word "cutlet" itself is of French origin, and it literally means "rib, rib". It was only in the time of Peter the Great that minced meat cutlets familiar to us began to be cooked, and they were prepared only from meat. Well, now there are known recipes for vegetable, fish, mushroom cutlets, as well as combinations of any of the above products with various additions.

Today I will try to go back to the original and figure out how to make a pork cutlet on the bone. Pork loin is ideal for this purpose: here there is a bone, and the meat can be cut into beautiful even portioned pieces. Depending on the size of the loin, each pork cutlet on the bone can weigh from 150 to 400 g, so that lovers of meat dishes will be satisfied - you can eat just one cutlet, without a side dish, without salads and without any additions.

From the pork loin, cut two ribs of steaks. It is better if the meat is not old, then it will take less time to cook.

Lightly beat the pieces of meat, pepper and salt.

Prepare the cutlet marinade by combining seasonings, vegetable oil (2 tablespoons) and mustard. Add the garlic cloves passed through the press.

Lubricate our natural meat patties with marinade on both sides.

Leave the pork cutlets on the bone in the marinade for at least half an hour (or longer). After that, remove some of the marinade so that it does not burn when frying.

Pour the remaining oil into a frying pan and heat. Place the patties and fry on each side over high heat for 2-3 minutes, until a crust forms. Then we reduce the heat and fry it under the lid for another 7-10 minutes on each side. If the cutlets are thicker or the meat is old, then the cooking time should be increased so that the meat is completely fried.

To serve, fry the onion.

Before serving, put a piece of butter on each cutlet.

You can serve pork cutlets on the bone either alone or with a side dish or vegetable salad.

Photo of natural pork cutlets on the bone (c) Alexey Pestov

Photo of pork cutlets that I once cooked. To be honest, the recipe was so simple that I didn't even want to describe it. Then I thought that such beauty is worth it so that someone (including myself) once could repeat this magnificent simplicity! So, we take two natural pork cutlets on the bone, rub them with salt and black pepper, stand for 40 minutes so that our cutlets are salted and marinated, then we quickly bake the cutlets from all sides, burning the meat to keep the juice inside, and then we just bring them to full cooked in the oven. That's the whole recipe!

Ingredients:

• Pork cutlet - 2 pcs.;
• Adjika - 1 tsp;
• Freshly ground black pepper - 1 tsp;
• Salt - 1 tsp;
• Olive oil - 4 tablespoons spoons;

Recipe for making a regular pork cutlet on the bone. The meat was slightly marinated in salt, spices and pepper, then quickly baked in a hot frying pan, then cooked in the oven. In pork cutlets prepared in this way, all the juice is preserved, and they are prepared very simply and quickly.

Earlier, I already had to cook pork cutlets, but this time, I had the idea to do something special with them, namely - practically nothing! To simplify the recipe, and just deliciously fry (or bake) the meat became my goal this time, so I left only the pork cutlets themselves, salt, pepper, dry adjika and olive oil to bind all the ingredients.

In a small bowl, collect in a heap one teaspoon of salt (coarse grinding), adjika (optional), black pepper (required),

Pour salt and spices with a little olive oil and mix everything,

Wash the pork cutlets well with warm (but not hot) water, and wipe them thoroughly with paper towels, because we don't need extra moisture when marinating meat, the marinade will be sucked into wet meat,

Put the dried cutlets on the bone in a bowl and fill the meat with marinade,

Thoroughly rub the marinade into the pork and give our cutlets a massage, i.e. we will wash it well, so that it becomes soft and tender,

Now let's create such a pose from two pork cutlets (aki yang-yin), and leave them to unite and fight the opposite for an hour, or even more. Let them lie down, think, and at the same time marinate well in spices and olive oil,

After the marinating time of the meat has expired, set the pan on the fire and heat it well. Any frying pan will do, but ideally, of course, there will be a cast iron ...

Burn the first pork cutlet on one side (2 or 3 minutes),

Then turn the meat over to the other side and bake it on the other side until golden brown. It is no longer necessary to pour oil, what is in the marinade will be enough for us.

We carry out a similar operation with the second pork cutlet. As you probably understood, the essence of this stage is not to cook the meat, but only to bake its surface so that during further cooking it will leave all the juice inside the cutlets ...

So, as soon as our meat is "fried" from all sides, we take a baking sheet adequate in size for cutlets, grease it with a small amount of olive oil,

We put our cutlets on the bone in it,

We seal the surface of the baking sheet with a piece of aluminum foil (mainly so that the hot fat does not splash in the oven and does not make it nervous, why should the spouse have to wash this very oven in vain),

And we send a baking sheet with pork to an oven preheated to 220 degrees for 20-25 minutes,

And after the specified time, we take out the baking sheet from the oven, remove the foil, and observe what is shown in the photo, namely, two fragrant and mouth-watering pork cutlets ready to be eaten immediately!

But we don't like raw meat! therefore, just in case, we will pierce one of the cutlets with a knife, and squeeze the juice out of the meat. the juice is clear, the cutlet is completely ready! If the juice is scarlet with blood, we send the meat to cook for another 5-10 minutes ...

Put the finished pork cutlet on a dish, add greens, chopped tomatoes and / or cucumbers if desired,

... we can add green peas as a side dish,

Or we can not add anything at all and proceed to tasting the meat without additions and perversions (you do not need to rack your brains on how to beautifully photograph the final dish so that it is both beautiful and appetizing !?). But really, the pork cutlet just cooked according to this recipe looks very appetizing in this photo ?!

Pork chop - a piece of meat with a rib bone, fried in breadcrumbs, a natural cutlet, Although, in our understanding, a cutlet is a handful of minced meat with additions of rolls, breaded and fried in oil. Those. minced meat product in the form of a flat cake (sometimes a ball) made from meat, poultry, fish, rice, etc.

There are many similar dishes in world cuisine - meatballs, klops,. I don't know when the concept was changed, but a cutlet is a thin piece of meat on the bone, for example, a pork chop. The word cutlet (fr. Côtelette) comes from the French word côte, which means rib. In European cuisines, the term "cutlet" is understood as a piece of meat with a rib bone. In our country, such a dish is often called "natural chop cutlet". Pork chop - extremely easy to prepare, and great for frequent cooking, like,.

Cooking a beaten, roasted natural piece of meat is inherent in almost all cuisines of the world. For example, in Japanese cuisine, tonkatsu, a pork chop fried in breadcrumbs. German schnitzel (Schnitzel) - a thin layer of veal, pork, lamb, chicken or turkey breast, breaded in breadcrumbs and deep-fried. - a breaded, lightly beaten piece of meat, moistened with a whipped mixture of fresh eggs, water and salt, and then breaded in breadcrumbs. And, of course, an escalope (Old French eschalope, "nutshell") - a piece of beaten meat fried in oil.

Whatever meat is used, whatever is breaded, the essence of the dish is the same - a natural cutlet. By and large, - a cutlet, and tasty.

Cook it, it's easy and incredibly tasty. The pork chop is not a chicken cutlet, not a fish cutlet. This is a real cutlet!

Pork chop is a natural cutlet. Recipe

Ingredients (2 servings)

• Pork cutlet with rib 2 pieces
• Vegetable oil 50 ml
• Egg 1 pc
• Breadcrumbs, salt, ground black pepper taste

Pork chop part of carcass for cutting cutlets

1. Often sold with a rib in one piece. Before cooking, such a piece must be cut into flat cutlets so that each piece of meat is with a bone. If the bone is too large, it must be shortened and sharpened a little so that it sticks out to the side.

   Cut into flat patties so that each piece of meat is bone-in

2. Next, the cutlet must be beaten off. With a special hammer, wood or metal. When beating, the cutlet will slightly increase in area and become thinner. It is not necessary to beat too thinly, it is enough that the thickness of the cutlet is 15-20 mm.
3. Considering that the area of ​​the cutlet is larger than the palm, and when frying meat proteins curl up, then a cutlet of this size will shrink, or it will look like a "turtle", or like a walnut shell. By the way, the term escalope originated precisely from the meat rolled up during frying, the very "nutshell". To avoid curling the meat, it should be slightly cut along the edge. With an ordinary knife, make several cuts from the edge to the middle, 2-3 cm.

   To avoid curling the meat, it must be slightly cut along the edge.

4. It's a natural cutlet, that's why it's natural because it doesn't need "special seasonings". Salt and black pepper. Enough. Salt is better regular and fine, not iodized. And black pepper is best - grind the peppercorns just before use. I remember from childhood: for this, peppercorns were crushed on the table using a bottle or spoon. I don’t know why they didn’t use the "mill", it was always on the farm, but the pepper was always crushed.
5. So, salt and pepper. Heat vegetable oil in a skillet.
6. Dip the chop in a beaten egg with a pinch of salt and ground black pepper. And immediately roll in bread crumbs.

   Dip the chop in an egg beaten with a pinch of salt and ground black pepper

7. It is very convenient, after dipping in an egg, put the cutlet on a plate and sprinkle with breadcrumbs on all sides. Then the breading will be dense, thick and free of "defects".

   Place the chop on a hot skillet

8. Put the chop on a hot skillet and fry over high heat until golden brown, first on one side, then on the other.

   Fry over high heat until golden brown, first on one side, then on the other

9. After that, reduce the heat and fry the chop until tender. When the breading is first fried, a crust forms that prevents liquid from flowing out, and the chop becomes unusually juicy.