Natural pork cutlet recipe. Step-by-step recipe with photos and videos. Differences between natural and cutlet

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?!

In European cuisine, cutlets have long established themselves as a tasty meat dish. The recipe for their preparation is varied. They can be made from meat, poultry, fish and even vegetables. This dish in Russian cuisine is prepared from minced meat with the addition of various ingredients. Chopped cutlets have become so popular in the cookbooks of housewives that many are not even aware of the original method of preparing the meat masterpiece.

The cutlet recipe has its roots in France. This dish is prepared only from whole meat and differs in several cooking methods. French chop and natural cutlet. They will be discussed in this article.

The recipe for natural cutlets appeared in France back in the Middle Ages. To prepare it we used beef or pork ribs, which were additionally wrapped in layers of meat so that the rib bone remained free. It carried the functionality of cutlery, which had not yet been invented in those days. So that you could take a hot and juicy natural cutlet without burning or dirtying your hands, we used a rib bone.

Now there is a huge variety of recipes, cooking techniques and names for this dish. The bone no longer has the same functionality, but remains in cooking as a decorative part of the dish.

To illustrate the modern version of a natural cutlet, the classic recipe is given below.

To prepare you will need:

Pork on the bone - 2 pcs.
Salt and ground pepper - to taste.
Red onion - 1 pc.
Lemon juice - 3 tbsp.
Peppercorns - 10 pcs.
Soy sauce -2 tbsp.
Bay leaf 2 pcs.

The meat must first be pricked with a fork on both sides. Sprinkle lemon juice over each piece and rub with salt and pepper. Cut the onion into half rings. Place half of it in the bottom of a convenient bowl. Roll up the meat and cover with the remaining onion. Add peppercorns and bay leaf. Pour in soy sauce. It can be replaced with any other to taste. For example, mustard or adjika. Leave the meat in the marinade for an hour. Heat a frying pan over high heat, add oil. Remove juicy meat cutlets from marinade. Fry on both sides.

In the modern recipe, the natural cutlet is not wrapped in layers of meat; it is pre-marinated and pricked to add juiciness.

The recipe for this dish appeared as a result of the evolution of the natural cutlet. The first analogs to modern chops appeared with the advent of cutlery.

When the need for bones for the convenience of eating food was no longer necessary, they stopped using it. They began to prepare the chop without bones and veins, previously beaten with a spiked kitchen hammer and fried in breading. This is where the name chop cutlet comes from.

A visual recipe for a classic chop cutlet:

Pork fillet - 2 pcs.
Salt and pepper - to taste.
Breadcrumbs - 100 gr.
Egg - 1 pc.
Wine vinegar - 1 tbsp.
Flour - 100 gr.
Garlic - 2 cloves.
Vegetable oil - for frying.

First clean the pieces of meat from veins and bones. Make shallow cuts around the entire perimeter of the future cutlet. Beat it well on both sides with a kitchen hammer. Make small cuts along the edges so as not to lose the shape of the dish when frying.

Separately, beat one egg, add salt and vinegar. Prepare 3 containers. Pour flour into one, crackers into another, and egg and vinegar into the last. Peel the garlic and cut lengthwise. Crush each half with the edge of a knife.

Place a frying pan over medium heat, add oil and place garlic in it. Fry for a few minutes and remove. Turn up the heat on the stove. Rub the meat with salt and pepper. Dip each piece into the egg mixture until it completely covers the meat. Then immediately roll in flour and then in breadcrumbs. Place the chop in the pan and fry on both sides.

Above is the classic recipe. Chefs have come up with a lot of different solutions. They substitute flour, add cheese to the dish and experiment with different seasonings, which gives the dish a big edge

Differences between natural and cutlet

Having learned what a natural cutlet and chop are, you can move on to the main topic of the article. What is their difference?

Difference	Natural	Chop
Type of meat	Part of a rib with bone	Flesh without bones or veins
Preparation	Pre-marinate, prick with a fork in several places	Seasonings are added immediately before frying, carefully beaten using a kitchen hammer
Preparation	Over high heat in a small amount of oil	Before frying, coat in breading and cook over medium heat, but not at maximum.
Taste	The main emphasis is on juiciness and pronounced taste of meat	The meat is soft, not very pronounced, the main emphasis is on the taste of the breading

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 chop 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

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
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.
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.
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.
So, salt and pepper. Heat vegetable oil in a frying pan.
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.
It is 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.
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.
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.

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

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
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.
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.
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.
So, salt and pepper. Heat vegetable oil in a frying pan.
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.
It is 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.
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.
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.