Cutlets, chops and natural
4 servings
30 minutes
Cutlets are a classic dish of Russian cuisine, rooted in ancient traditions of meat preparation. These cutlets are distinguished by a rich meat flavor with a tender texture, thanks to gentle frying that preserves the juiciness of the meat. A light crispy crust made from breadcrumbs and eggs adds pleasant contrast. They can be served with mashed potatoes or fried potatoes, making the dish especially cozy and hearty. A vegetable garnish adds freshness and balances the meat richness. Cutlets are perfect for both everyday dinners and festive gatherings, remaining one of the beloved family recipes passed down through generations.
1
Wash, clean, and cut pork, lamb, or veal into cutlets (with rib bone).
- Pork loin: 500 g
2
Slightly pound each cutlet, salt it, sprinkle with pepper, dip in beaten egg, and coat with breadcrumbs.
- Chicken egg: 1 piece
- Breadcrumbs: 0.5 glass
3
Place the prepared cutlets in a heated pan with oil and fry on both sides until golden brown (about 15-20 minutes).
- Vegetable oil: 2 tablespoons
4
Place the ready-made cutlets on a plate and drizzle with melted butter. For a side dish, you can serve fried potatoes, mashed potatoes, or various vegetables dressed with oil (carrots, corn, cauliflower, green peas, etc.).
- Vegetable oil: 2 tablespoons
