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In modern Russian and Ukrainian, the word kotleta (котлета; pl. kotlety) refers almost exclusively to pan-fried minced meat croquettes or cutlet-shaped patties. Bread soaked in milk, onions, garlic, and herbs is usually present in the recipe. In some recipes, the patties are covered with bread crumbs.
Initially the patties were made of ground beef or veal. The chicken version appeared probably in 1830-1840s when Darya Pozharskaya inherited the inn after her father's death. [1] There are numerous references by the contemporaries mentioning both veal cutlets Pozharsky and their versions made of minced chicken and coated with breadcrumbs.
Cutlet (derived from French côtelette, côte, "rib" [1] [2]) refers to: . a thin slice of meat from the leg or ribs of mutton, veal, [2] pork, or chicken; a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)
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The post How to Make Peanut Butter Patties (aka Tagalongs) appeared first on Taste of Home. Learn how to make Peanut Butter Patties (or Tagalongs) at home with this Girl Scout Cookie copycat recipe.
The Pozharsky cutlets are breaded ground chicken patties for which butter is added to minced meat. This results in an especially juicy and tender consistency. The dish was a widely appraised invention of 19th-century Russian cuisine, which was also adopted by French haute cuisine and subsequently by the international cuisine. [37] [38] [39] [40]
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The front kotelett of the beef is known as "Hochrippe" (lit. high ribs) and is usually used as boiled beef, goulash or, without the bones, as steak.The hind kotelett or the beef is known in two variants: with ribs and without.