Cutlets are serious

Of course, cutlets are also served in restaurants, but there is nothing better than homemade ones! And today we will tell you why.

I wonder why this simple homemade dish got its name. Actually, from the shape – meat on the rib – the name “cutlet” came about, although in fact it is not one (there is no “bone” in the cutlets). In French, this dish is called côtelette, the name comes from the word “côte” – “rib”. In general, “meat on the bone” was transformed into a “bun / minced meat cake”, and then “stuck”, and remained for centuries.

According to BJU, it makes no sense to speak and count calories, since they differ significantly from the recipe and the ingredients that make up the composition. In addition, cutlets are dietary (from poultry meat, fish, with a large addition of vegetables, cottage cheese to minced meat), etc.

However, to reduce their “harm”, instead of eating them with bread (as mom ordered!) as a side dish … do not add anything, but just eat with a green (seasonal) salad. And of course, the “nutritionist’s nightmare” is mashed potatoes, in the minced meat of which white bread soaked in milk was added. All the things we loved so much when we were kids…

What spices are added to cutlets

Suitable for mild minced meat: smoked sweet paprika, ground coriander, mustard seed, dried onion, nutmeg, thyme, marjoram or cumin.

Well, of course, you can believe it, or you can not – sometimes unscrupulous catering workers make cutlets from expired minced meat and … with unwashed hands. And it’s better not to talk about “pies with kittens” …

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