Poltava cutlets, along with Kiev cutlet, are the most famous cutlet brand in Ukraine. They originate from the city of Poltava, and are very common not only in Ukraine, but also in the western part of Russia. Minced meat for cutlets is minced from beef, adding fresh lard and a lot of garlic. Poltava cutlets are similar to beefsteak, but differ from it in size (twice smaller) and shape (oval). Poltava cutlets are breaded in breadcrumbs before frying, and are usually served two pieces per person.
Ingredients
- beef – 500 g
- water – 50 ml
- pork fat – 50 g
- garlic – 1-2 cloves, to taste
- onion – 1/2 head
- salt - to taste
- ground black pepper - to taste
- breadcrumbs - for breading
- refined vegetable oil – for frying
- butter - 2 tablespoons, for serving
Cooking method (recipe)
Rinse the beef, mince it twice, adding garlic and onion if desired. Cut fresh pork lard (lard) into small cubes (up to 0.5 cm). Combine chopped beef with bacon, salt and pepper to taste. Add cold water for juiciness, mix thoroughly and for coherence, knock out the minced meat, forcefully throwing it from hand to hand or from hand to bowl. You should get a dense, homogeneous meat mass with uniform inclusions of bacon. Form cutlets. To do this, divide the minced meat into 10 parts, from which, also by beating them between the palms of your hands, form dense balls. Give the cutlets a standard oval-flattened shape with one thinned end and bread them in breadcrumbs. It’s good to heat a frying pan with a small amount of vegetable oil and fry the cutlets, first on one side until golden brown, and then on the other. As a rule, frying on each side takes 10-12 minutes, but this depends on the selected heating intensity and the size of the cutlets. The readiness of the cutlets can be tested by making a deep puncture with the tip of a knife: the juice flowing from the cutlet should be absolutely transparent, without signs of blood. It is not recommended to steam the cutlets until cooked, covering the frying pan with a lid, as the breadcrumbs will become soggy; if there is any doubt about their readiness, it is better to place them in the oven for a few minutes. On the break, the finished cutlets turn out to be juicy, with clearly visible inclusions of particles of melted bacon. Serve the cutlets hot, traditionally with fried potatoes. To make the cutlets look even more appetizing and the crust juicier, when serving, pour melted butter or fat and meat juice remaining in the pan after frying the cutlets on top.
Beef water lard pork garlic onions breadcrumbs refined vegetable oil butter
Poltava cutlets
The beef is passed through a meat grinder twice, water, chopped lard, garlic, salt, ground pepper are added and mixed. Cutlets are formed from minced meat, breaded in breadcrumbs and fried. Serve with fried potatoes, drizzled with melted butter.
140 g beef, 10 g lard, garlic, ground black pepper, 2 tsp. water, 1 tbsp. l. crackers, 2 tsp. fat, drain oils
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From the book Air Fryer Dishes author Zhivotovskaya E. V.Cutlets Lean pork cutletsIngredients: 500 g lean pork, 1 onion, 1 clove garlic, 2 slices of wheat bread, 50 ml milk, 50 g breadcrumbs, 1 egg, 50 ml vegetable oil, pepper, salt. Method of preparation: Soak the bread in milk. Onions and garlic
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From the book Meat and Poultry Dishes by the authorPoltava rolls Cut the meat into 8 pieces across the grain, beat lightly, pepper and salt. Roll the products into rolls, fry, pour sour cream sauce and simmer. Beef (tenderloin) - 450 g, melted lard - 1 tbsp. spoon, sour cream sauce - 1 glass, black pepper
From the book Galushki and other dishes of Ukrainian cuisine author Cooking Author unknown -Poltava sausages 300 g beef, 200 g smoked pork belly, 2 eggs, 1 tbsp. spoon of butter, 1 slice of white bread, 0.5 cups of milk, 1 head onions, 1 can of mayonnaise, 10 g gelatin, 1 teaspoon of grated beets, 1 tbsp. spoon of grated carrots, chopped
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From the book Original recipes Ukrainian dishes author Treer Gera MarksovnaBeef cutlets with lard, potatoes, garlic and pickles “Truly Poltava”? 600 g beef? 50 g of lard? 10 potatoes? 2 pickles? 4 cloves of garlic? 2–4 tbsp. spoons of water? 3 tbsp. spoons of ground crackers? 4 tbsp. spoons of melted lard? 2 tbsp. spoons of vegetable
From the book 1000 of the most delicious Lenten dishes author Kayanovich Lyudmila LeonidovnaPoltava dumplings with cherries You will need: 2 cups flour, 200 ml water, 2-3 tbsp. l. vegetable oil, 1 pinch of salt For filling: 500 g cherries, 150 g sugar, 2-3 tbsp. l. flour From flour, warm water, salt and vegetable oil, knead a fairly stiff but elastic dough. Put it in
From the book Cookbook of a Russian experienced housewife. Dough and cereal dishes author Avdeeva Ekaterina AlekseevnaEgg cutlets Boil 15 eggs hard, separate the whites from the yolks, chop the whites finely, and rub the yolks through a hair sieve. After that, dissolve a little more than half a glass of Chukhon butter in a saucepan, add the yolks, pureed on a sieve, stir well and stir
From the book Air Fryer. Meat author Kashin Sergey PavlovichCutlets Lean pork cutlets Ingredients: 500 g pork (lean), 1 onion, 1 clove garlic, 2 slices of wheat bread, 50 ml milk, 50 g breadcrumbs, 1 egg, 50 ml vegetable oil, pepper, salt. Method of preparation: Soak the bread in milk. Bow and
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From the book Multicooker for Kids. 1000 best recipes author Vecherskaya IrinaCutlets Ingredients: 200 g of meat, 100 ml of water, 1 slice of loaf, Preparation: Wash the meat, cut off the films, remove fat and tendons, cut into small pieces and pass through a meat grinder. Then mix the minced meat with the bun soaked in cold water again
From the book of 100 recipes for love dishes. Tasty, healthy, soulful, healing author Vecherskaya IrinaCutlets Ingredients: 400 g of meat, 1 onion, 2 pieces of white bread. Wash the meat, cut off the films, remove fat and tendons, cut into small pieces and pass through a meat grinder. Peel the onion and cut into several pieces. Then mix the minced meat with the bun soaked in
From the book How to Cook Meat Properly. 3 simple rules and 100 recipes author Levasheva E.Cutlets Cutlets “Pozharskie” Cooking time 1 hour 20 minutes |ingredients:| Chicken legs - 500 g, white loaf 4-5 cm thick - 1 slice, milk or cream - 200 ml, eggs - 1 pc., butter - 3 tbsp. l., breadcrumbs - 0.5 cups, vegetable oil – 0,5
The Poltava cutlet does not contain the usual “cutlet” ingredient for all of us - soaked bread or white crackers. Therefore, its taste is especially meaty and rich. It's very tasty!
- Meat 200 grams
- Lard 100 grams
- Garlic 2 cloves
- Breadcrumbs 2 tbsp. spoons
- Salt 1/2 teaspoon
- Ground black pepper To taste
If you don’t have ready-made minced meat, then take a lean piece of meat (beef is ideal), wash it, dry it with paper towels and mince it several times. You can use a blender.
Take a small piece of fresh lard and cut it into very small pieces with a sharp knife. To make this easier, put the lard in the freezer for about twenty minutes, so it will freeze. Add chopped lard to the minced meat.
Peel the garlic and finely chop it. You can grate the cloves or simply pass them through a special press. Add prepared garlic to meat and lard.
Sprinkle all ingredients with salt and ground black pepper. It is better if it is freshly ground, then the dish will turn out even tastier and more aromatic. Mix all ingredients thoroughly. If the mass turns out to be too dry, add a little water.
Roll the resulting meat mass into balls. Heat vegetable oil in a frying pan. Dip each ball on all sides in bread crumbs so that they stick well to the meat. Fry the cutlets over medium heat until golden brown.
Poltava cutlets (Ukrainian) national dish) rich in vitamins and minerals such as: vitamin B2 - 16.7%, choline - 20.6%, vitamin B5 - 16%, vitamin B6 - 30%, vitamin B12 - 116.7%, vitamin PP - 58.1% , potassium - 19.1%, silicon - 16.7%, phosphorus - 35.4%, iron - 22.2%, cobalt - 102%, manganese - 21.7%, copper - 30%, molybdenum - 26, 1%, chromium - 22.4%, zinc - 39.3%
Benefits of Poltava cutlets (Ukrainian national dish)
- 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, contributes to 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 B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal intestinal 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.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates the 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.
- Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slow growth, disturbances in reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid 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 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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Cutlets are a fairly common dish that is quick to prepare and very tasty. Those who think that you can’t surprise guests with such a dish are mistaken, because the main thing is a good imagination, and sophistication will appear on its own. It is worth noting that there are quite a few recipes for cutlets, each of which has its own special taste quality. Few people know how to prepare a recipe for Poltava-style cutlets, which are very popular in Ukraine. Moreover, this dish is traditionally served at weddings along with potatoes, which speaks for itself.
Poltava style cutlets recipe
Let's start with the ingredients needed to prepare Poltava-style cutlets. So, for this you need to have half a kilo of beef, 50 g of butter, garlic (preferably three cloves), ground black pepper and salt (all to taste), water, breadcrumbs, 3 tablespoons of vegetable oil and 1 tablespoon of butter. If you think that you already know how to cook Poltava-style cutlets, then this is a mistaken opinion.
How to cook cutlets in Poltava style - recipe
To gain in-depth knowledge and skills on how to cook Poltava-style cutlets, you should adhere to the following recommendations:
- From the very beginning, to prepare Poltava-style cutlets, you need to start preparing minced meat. The beef should be separated from the film and washed under cold water, preferably running. After this, the meat should be cut into small pieces and grind twice in a meat grinder. Until the minced meat is almost ready, you can add a little water and stir with a wooden spoon. The lard also needs to be washed and cut, but before doing this you should wait for it to dry.
- Garlic for Poltava-style cutlets needs to be divided into so-called “cloves” and peeled. After this, you should start chopping them finely; it’s even better if the garlic is grated, then its particles will not be found in the cutlets. Add the resulting garlic mass to the minced meat to prepare the cutlets; sprinkle the meat with salt and ground black pepper. The resulting mixture should be mixed so that it is soft and fluffy, then the cutlets will turn out very tasty and juicy.
- At the last stage, the ready-made minced meat for Poltava-style cutlets needs to be laid out on a wooden board and divided into equal small particles. After this, you need to form the cutlets themselves and place them in a frying pan for frying.
The readiness of Poltava-style cutlets will be indicated by the red juice that will be released when they are pierced. Poltava-style cutlets are best served with fried potatoes, then their taste will be felt better, plus this will give the dish a refined shape.
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