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%

What is useful Poltava cutlets (Ukrainian national dish)

• Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Choline is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, 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 intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine \u200b\u200bin the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in hematopoiesis. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state 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 nerve impulses, pressure regulation.
• Silicon is a structural component of glycosaminoglycans and stimulates collagen synthesis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient skeletal muscle atony, 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 the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide 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 a part of more than 300 enzymes, participates in the processes of synthesis and decomposition 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. Recent studies have 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.

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

• Minced meat - 500 g (rather fatty pork + 50/50 beef or lean pork, very good if the minced meat was not frozen)
• White bread - 125 g (you need to take yesterday's or dried, then it will not stick together in large pieces, but will be evenly distributed in the minced meat)
• Egg - 1pc
• Garlic - 2-3 cloves
• Onions - 1-2 pieces
• Salt -1 tsp, pepper to taste
• Flour or crackers for breading
• Frying oil

Meat, garlic. Scroll the onion in a meat grinder. If you take ready-made minced meat, then rub the onion on a coarse grater - it will be much softer than chopped into pieces.

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

Add egg, salt and spices.

Knead everything together until smooth.

And now a culinary pirouette - with a dexterous movement of our hand, we will slap our minced meat into a bowl or on a table. We will repeat several times - we will knock out our minced meat. From this it will become more magnificent, and all the components will come together.

Divide our minced meat into cutlets. The form can be any of your choice.

Breading can be made 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 surely 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 it will take to fry depends on the size and shape of the cutlets - flat and small ones will be ready faster than thick and large ones.

The famous Poltava cutlets have long become the hallmark of Russian cuisine. Many hostesses cook them often and with great pleasure. Then they are served with mashed potatoes, pea porridge or another side dish loved by the whole family. To make delicious cutlets a great 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 curious.

History of origin

The legendary Poltava cutlets, according to various legends, were invented either by a certain New York chef who longed for his homeland, or by a Russian cook 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 ate them at one time, who arrived to dine at the restaurant of the Continental Hotel. They were called at that time "Kiev cutlets". By the way, the confusion may have arisen precisely because of the name. In France at that time, delicious cutlets "de volai" 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 now considered Diet, but they are very tasty. If you don't believe me, you can try making them yourself at home. We are sure you will like it. And in what delight the children will come!

Necessary products

The technology of cooking Poltava cutlets is not much different from the creation of any other similar meat dishes. To create them you need to take:

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

It is worth noting that the products must be fresh and clean. It is highly desirable that they have already been collected in one place. This will make it easier for you to cook delicious patties. Plus, you don't have to run all over the kitchen looking for the right ingredient.

Poltava cutlets recipe

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

After buying meat, it should be brought home, rinsed well under running water, cleaned of 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. The peeled onion and garlic cloves can be chopped immediately. You do not need to twist pork fat, 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 the spice water in a large cup. At the same time, the minced meat must be carefully beaten off. To make it truly airy, you must first raise it, and then throw it back from a height into a cup or, if it is more convenient, onto a tabletop, there is not much difference. After carrying out this procedure, you will only have to form the patties in the usual way and fry them in a pan with highly heated oil.

A difficult recipe for Poltava Ukrainian cuisine cutlets step by step with a photo. Easy to prepare at home in 30 minutes. Contains only 130 kilocalories.

• Prep time: 8 minutes
• Time for preparing: 30 minutes
• Calorie count: 130 kilocalories
• Servings: 6 servings

• Complexity: Difficult recipe
• National cuisine: Ukrainian food
• Type of dish: Second courses

Ingredients for six servings

• Pork loin with bone (or without) 3 pcs.
• Butter 20 g per serving.
• Ground black pepper
• Salt.
• Vegetable oil for deep fat
• White bread crumbs
• For Garnish:
• Potatoes
• Milk
• Oil sl.
• Seasonal vegetables
• Lots of greenery

Step by step cooking

1. Cut the loin with or without bone, which is available, into portions.
2. Beat the pulp into a thin layer, and peel the bone.
3. Salt the chop, pepper, if you wish, add spices to your taste.
4. Put the prepared chopped cutlets on top of each other and put in the refrigerator to marinate in spices for 15-20 minutes.
5. On each cutlet, put a piece of well-chilled butter. You can pre-mix the oil with herbs and spices.
6. Wrap the cutlet in a roll or fold it into a pie if cooking with a bone.
7. Put the deep-frying oil in a saucepan on the stove and heat well.
8. Take the cutlet, bread in flour, dip in a beaten egg and roll in ground breadcrumbs. Dip the cutlet into the egg and crackers a couple more times to get a fairly strong breading shell.
9. Dip the cutlet in hot oil and fry on all sides for 10 minutes, until golden brown.
10. Place the fried patties on a baking sheet and cook in the oven for another 10-15 minutes, if you have them large enough.
11. Mashed potatoes or vegetable salad are very good for garnish with the cutlet!
12. Enjoy your meal!

My festive dish on New Year's Eve was oatmeal on the water. Since December 29, I did not go to the stove and the New Year's table was, very modestly, set by my sons. Yes, to give the children the feeling of a holiday, today for the first time I crawled into the kitchen and found three thawed pieces of loin in the refrigerator. I wanted to cook something quick and at the same time not familiar. I remembered, she did not understand why all of a sudden, the times of students and the Poltavskaya cutlet from the nearest cafe Minutka, to which we ran for lunch. We dined on this cutlet, of course, not every day, but only on those days when we went to celebrate the next session passed in a group. Then for me it was a masterpiece of cooking, but now you don't need a recipe, only a desire, but it's worth it to cook it.

The composition of the Poltava cutlet does not include 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 gram
• Lard 100 gram
• Garlic 2 Cloves
• Bread crumbs 2 tbsp. spoons
• 1/2 teaspoon salt
• Ground black pepper To taste

If you don't have minced meat, take a lean piece of meat (beef is ideal), wash it, pat it dry 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 bacon in the freezer for twenty minutes, so it will freeze. Add chopped bacon to the minced meat.

Peel the garlic and chop finely. You can grate the cloves or simply pass 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 to be even tastier and more aromatic. Mix all ingredients thoroughly. If the mass turns out to be too dry, then add a little water.

Roll out balls from the resulting meat mass. Heat vegetable oil in a skillet. Dip each ball on all sides in breadcrumbs so that they adhere well to the meat. Fry the patties over medium heat until golden brown.