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. This is delicious!

• 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.

Cutlets have become the hallmark of Russian or Soviet cuisine. It just so happens that in our homes this dish is prepared very often. To make your cutlets a worthy decoration for the family table, follow our advice. Classics of the genre.

• Minced meat – 500 g (fairly fatty pork + beef 50/50 or lean pork, very good if the minced meat was not frozen)
• White bread – 125 g (you need to take yesterday’s bread or dried, then it will not stick together in large pieces, but will be evenly distributed in the minced meat)
• Egg – 1 piece
• Garlic – 2-3 cloves
• Onion – 1-2 pcs.
• Salt -1 tsp, pepper to taste
• Flour or breadcrumbs
• Oil for frying

Meat, garlic. Grind the onion in a meat grinder. If you take ready-made minced meat, then grate the onion on a coarse grater - it will be much more tender than chopped onions.

Soak the bread in water or milk, squeeze, but without fanaticism, and add to the meat.

Add egg, salt and spices.

Mix everything together until smooth.

And now for a culinary pirouette - with a deft movement of the hand, let’s plop our minced meat into a bowl or onto the table. We repeat several times - we knock out our minced meat. This will make it more magnificent, and all the components will come together.

Let's cut our minced meat into cutlets. The shape can be any you desire.

Breading can be done with breadcrumbs, flour or a special breading mixture. Or you can do it without breading, but for this it is advisable to have a frying pan with a non-stick coating in order to definitely avoid sticking and get an appetizing look.

Fry on both sides until golden brown. First, you should fry them over high heat until crusty, and then bring them to readiness over low heat or in the oven.

How long frying will take depends on the size and shape of the cutlets - flat and small ones will be ready faster than thick and large ones.

Poltava cutlets, along with Kiev cutlet, are the most famous cutlet brand in Ukraine. They come 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 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 breading 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 (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, 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 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 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 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 slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in 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 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.

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

The famous Poltava cutlets have long become the hallmark of Russian cuisine. Many housewives cook them often and with great pleasure. After which it is served with mashed potatoes, pea porridge or another side dish loved by the whole family. To make delicious cutlets a wonderful decoration for a dinner or holiday table, just follow the tips from this article. But first, find out the history of their appearance, it is very interesting.

History of origin

The legendary Poltava cutlets, according to various legends, were invented either by a certain New York chef who was very homesick for his homeland, or by a Russian culinary specialist who prepared dishes for the palace of Catherine the Great herself (as an option - for visitors to the Mikhailovsky Merchant Club), or in Ukraine.

There are rumors that Hetman Skoropadsky himself, who arrived to dine at the restaurant of the Continental Hotel, once ate them. At that time they were called “Kyiv cutlets de volai”. By the way, perhaps the confusion arose precisely because of the name. In France at that time, delicious cutlets “de-volley” were also prepared, made from chicken meat and served with a special sauce. But it is clear that according to slightly different recipes.

In any case, Poltava cutlets are considered today. You can’t call them dietary, but they are very tasty. If you don't believe me, you can try making them at home yourself. We are sure you will like it. And what delight the children will be!

Required Products

The technology for preparing Poltava cutlets is not much different from creating any other similar meat dishes. To create them you need to take:

• beef - 0.6 kg;
• lard - 60 grams (more is possible);
• fresh garlic - 3 small cloves;
• onion - 0.5 pcs.;
• boiled chilled water - 60 ml;
• breadcrumbs - as needed;
• salt and ground black pepper - to taste;
• other spices - also to taste.

It is worth noting that the products must be fresh and clean. It is highly desirable that they are already collected in one place. This will make it easier for you to prepare delicious cutlets. In addition, you don’t have to run all over the kitchen looking for the right ingredient.

Recipe for Poltava cutlets

To make cutlets, you need to buy a good piece of beef at the market or in a store. Try to take meat that is red in color without various inclusions, has soft white dense layers of fat and a pleasant smell. There may be slight weathering on its surface, but not stains or crusts. Pay attention to this! Also make sure that the beef is fairly firm and dry. Avoid purchasing one that is sitting in a pool of blood.

After purchasing meat, you should bring it home, rinse it well under running water, and remove veins and bones, if any. Next, you should take a meat grinder and pass the beef through it. You can do it twice to make the minced meat more tender. You can immediately chop the peeled onion and garlic cloves. There is no need to twist the lard; it is better to cut it into small cubes to create Poltava cutlets. It will be more convenient to do this when it is slightly frozen.

Now you need to thoroughly mix all the ingredients together and add water with spices in a large cup. At the same time, the minced meat must be thoroughly beaten. To make it truly airy, you should first lift it, and then throw it back from a height into the cup or, if it is more convenient, onto the countertop, there is not much difference. After this procedure, all you have to do is form the cutlets in the usual way and fry them in a frying pan with very hot oil.