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%

What are the benefits of natural cutlets?

• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and 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 intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition 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 conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure 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 part of more than 300 enzymes, participates in the processes of synthesis and breakdown 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 the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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

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

Photo of pork cutlets 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) could once repeat this magnificent simplicity! So, we take two natural pork cutlets on the bone, rub them with salt and black pepper, let them stand for 40 minutes so that our cutlets are salted and marinated, then we quickly bake the cutlets on all sides, burning the meat to retain the juice inside, and then we just bring them to full ready in the oven. That's the whole recipe!

Ingredients:

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

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

I've already had to cook pork cutlets before, but this time I had the idea to do something special with them, namely, practically nothing! Simplifying the recipe and simply deliciously frying (or baking) 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, gather together one teaspoon of salt (coarsely ground), adjika (optional), black pepper (required),

Pour salt and spices with a small amount of olive oil and mix everything,

We rinse the pork cutlets well with warm (but not hot) water, and dry them thoroughly with paper towels, because we don’t need excess moisture when marinating meat, the marinade will be poorly absorbed into wet meat,

Place the dried cutlets on the bone in a bowl and pour the marinade over the meat.

Thoroughly rub the marinade into the pork and give our cutlets a massage, i.e. let's knead it thoroughly so that it becomes soft and tender,

Now let’s create this pose from two pork cutlets (like yang-yin), and leave them to unite and fight with 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 time for marinating the meat has passed, place the frying pan on the fire and heat it thoroughly. Any frying pan will do, but ideally, of course, it would be to use 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. There is no need to pour any more oil; what is in the marinade will be enough for us.

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

So, as soon as our meat is “fried” on all sides, take a baking tray that is adequate in size for the cutlets, grease it with a small amount of olive oil,

We put our cutlets on the bone in it,

We cover the surface of the baking sheet with a piece of aluminum foil (mainly so that hot fat does not splash in the oven and does not irritate the spouse whose wife will have to wash this very oven).

And place the baking sheet with pork in an oven preheated to 220 degrees for 20-25 minutes,

And after the specified time has passed, remove the baking sheet from the oven, remove the foil, and observe what is shown in the photo, namely, two aromatic and appetizing pork cutlets ready to be devoured immediately!

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

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

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

Or we can add nothing at all and start tasting the meat without additions or distortions (you don’t need to rack your brains on how to beautifully photograph the final dish so that it is both beautiful and appetizing!?). But the pork cutlet just prepared according to this recipe really looks very appetizing in this photo?!

We are used to calling a dish made from minced meat a cutlet, but initially this term meant “meat on the bone.” The word “cutlet” itself is of French origin, and it literally means “rib, rib.” The familiar cutlets from minced meat began to be prepared only in the time of Peter the Great, and they were prepared only from meat. Well, now we know 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 cook a pork cutlet on the bone. Pork loin is ideal for this purpose: there is a bone here, 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 lovers of meat dishes will be satisfied - you can fill yourself up with just one cutlet, without a side dish, without salads and without any additions.

Cut two rib steaks from the pork loin. It is better if the meat is not old, then less time will be required for cooking.

Lightly beat the pieces of meat, pepper and salt.

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

Lubricate our natural meat cutlets on both sides with marinade.

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

Pour the remaining oil into the frying pan and heat it up. Place the cutlets and fry on each side over high heat for 2-3 minutes until a crust forms. Next, reduce the heat and fry 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 needs to be increased so that the meat is completely cooked.

To serve, fry the onion.

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

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

Pork chop is a piece of meat with a rib bone, fried in breading, a natural cutlet. Although, in our understanding, a cutlet is a handful of minced meat with bun additives, breaded and fried in oil. Those. a minced meat product in the form of a flatbread (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 a bone, for example, a pork chop. The word cutlet (French côtelette) comes from the French word côte, which means rib. In European cuisines, the term “cutlet” refers to a piece of meat with a rib bone. In our country, this dish is more often called “natural cutlet.” Pork chop is extremely easy to prepare and is perfect for frequent cooking, just like,.

Cooking a chopped, fried natural piece of meat is inherent in almost all cuisines of the world. For example, in Japanese cuisine - tonkatsu, pork chop fried in breadcrumbs. German Schnitzel is a thin layer of veal, pork, lamb, chicken or turkey breast, breaded in breadcrumbs and deep fried. - a breaded, lightly pounded piece of meat, dipped in a beaten mixture of fresh eggs, water and salt, and then breaded in breadcrumbs. And of course, escalope (St. French eschalope, “nut shell”) - a piece of beaten meat fried in oil.

No matter what meat is used, no matter what it is breaded with, the essence of the dish is the same - a natural cutlet. By and large, it’s a cutlet, and a tasty one at that.

Prepare it, it’s easy and incredibly tasty. A pork chop is not a chicken cutlet, nor is it 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 piece
• Breadcrumbs, salt, ground black pepper taste

Pork meat for cutting cutlets

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

   Cut into flat cutlets so that each piece of meat has a bone

2. Next, you need to beat the cutlet. A special hammer, wooden or metal. When beating, the cutlet will increase slightly in area and become thinner. There is no need to beat it too thin; it is enough for the cutlet to be 15-20 mm thick.
3. Considering that the area of ​​the cutlet is larger than the palm of your hand, and when frying, the proteins of the meat coagulate, a cutlet of this size will shrink, or will look like a “turtle”, or like a walnut shell. By the way, the term escalope arose precisely from the meat rolled up during frying, the same “nut shell”. To prevent the meat from curling, it should be slightly cut along the edge. Using a regular knife, make several cuts from the edge to the middle, 2-3 cm.

   To prevent the meat from curling, it should be slightly cut along the edge.

4. It’s a natural cutlet, and that’s why it’s natural because it doesn’t need “special seasonings.” Salt and ground black pepper. Enough. It is better to use regular and fine salt, not iodized. And the best way to grind black pepper is to grind the peppercorns immediately before use. I remember from childhood: for this, peppercorns were crushed on the table with a bottle or spoon. I don’t know why they didn’t use the “mill”; they always had one on the farm, but they always pressed pepper.
5. So, salt and pepper. Heat vegetable oil in a frying pan.
6. Dip the cutlet into a beaten egg with a pinch of salt and ground black pepper. And immediately roll in breadcrumbs.

   Dip the cutlet into a beaten egg with a pinch of salt and ground black pepper.

7. It’s very convenient, after dipping in the egg, place the cutlet on a plate and sprinkle with breadcrumbs on all sides. Then the breading will be dense, thick and without “defects”.

   Place the chop on a hot frying pan

8. Place the chop on a hot frying pan 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 this, reduce the heat and fry the chop until cooked. During the initial frying of the breading, a crust is formed, which prevents liquid from leaking out, and the chop becomes unusually juicy.

   

Pork chop is a piece of meat with a rib bone, fried in breading, a natural cutlet. Although, in our understanding, a cutlet is a handful of minced meat with bun additives, breaded and fried in oil. Those. a minced meat product in the form of a flatbread (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 a bone, for example, a pork chop. The word cutlet (French côtelette) comes from the French word côte, which means rib. In European cuisines, the term “cutlet” refers to a piece of meat with a rib bone. In our country, this dish is more often called “natural cutlet.” Pork chop is extremely easy to prepare and is perfect for frequent cooking, just like,.

Cooking a chopped, fried natural piece of meat is inherent in almost all cuisines of the world. For example, in Japanese cuisine - tonkatsu, pork chop fried in breadcrumbs. German Schnitzel is a thin layer of veal, pork, lamb, chicken or turkey breast, breaded in breadcrumbs and deep fried. - a breaded, lightly pounded piece of meat, dipped in a beaten mixture of fresh eggs, water and salt, and then breaded in breadcrumbs. And of course, escalope (St. French eschalope, “nut shell”) - a piece of beaten meat fried in oil.

No matter what meat is used, no matter what it is breaded with, the essence of the dish is the same - a natural cutlet. By and large, it’s a cutlet, and a tasty one at that.

Prepare it, it’s easy and incredibly tasty. A pork chop is not a chicken cutlet, nor is it 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 piece
• Breadcrumbs, salt, ground black pepper taste

Pork meat for cutting cutlets

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

   Cut into flat cutlets so that each piece of meat has a bone

2. Next, you need to beat the cutlet. A special hammer, wooden or metal. When beating, the cutlet will increase slightly in area and become thinner. There is no need to beat it too thin; it is enough for the cutlet to be 15-20 mm thick.
3. Considering that the area of ​​the cutlet is larger than the palm of your hand, and when frying, the proteins of the meat coagulate, a cutlet of this size will shrink, or will look like a “turtle”, or like a walnut shell. By the way, the term escalope arose precisely from the meat rolled up during frying, the same “nut shell”. To prevent the meat from curling, it should be slightly cut along the edge. Using a regular knife, make several cuts from the edge to the middle, 2-3 cm.

   To prevent the meat from curling, it should be slightly cut along the edge.

4. It’s a natural cutlet, and that’s why it’s natural because it doesn’t need “special seasonings.” Salt and ground black pepper. Enough. It is better to use regular and fine salt, not iodized. And the best way to grind black pepper is to grind the peppercorns immediately before use. I remember from childhood: for this, peppercorns were crushed on the table with a bottle or spoon. I don’t know why they didn’t use the “mill”; they always had one on the farm, but they always pressed pepper.
5. So, salt and pepper. Heat vegetable oil in a frying pan.
6. Dip the cutlet into a beaten egg with a pinch of salt and ground black pepper. And immediately roll in breadcrumbs.

   Dip the cutlet into a beaten egg with a pinch of salt and ground black pepper.

7. It’s very convenient, after dipping in the egg, place the cutlet on a plate and sprinkle with breadcrumbs on all sides. Then the breading will be dense, thick and without “defects”.

   Place the chop on a hot frying pan

8. Place the chop on a hot frying pan 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 this, reduce the heat and fry the chop until cooked. During the initial frying of the breading, a crust is formed, which prevents liquid from leaking out, and the chop becomes unusually juicy.