Poltava cutlets (TTK3027)

Poltava cutlets

TECHNICAL AND TECHNOLOGICAL CARD No. Poltava cutlets

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the Poltava cutlet dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

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3. RECIPE

name of raw materials	For 1 serving, g.		For 10 servings, g.
	gross	net	gross	Net
Beef (cutlet meat)	71	52	710	520
Water	5	5	50	50
Lard	5	5	50	50
Garlic	0,7	0,5	7	5
Crackers	8	8	80	80
Weight of semi-finished product	—	67	—	670
Rendered or edible animal fat	5	5	50	50
Mass of fried cutlets	—	50	—	500
Butter or table margarine	5	5	50	50
Exit	—	55	—	550

4. TECHNOLOGICAL PROCESS

The beef is passed through a meat grinder twice, water and bacon are added (cut into small cubes), garlic, salt, pepper are chopped and mixed.

From the prepared mass, cutlets are formed into oval-flattened shapes with a pointed end (2 pieces per serving), breaded in breadcrumbs and fried in a frying pan hot with fat until cooked. When leaving, pour in fat.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

Design features. The dish is served in a small dinner plate, 2 pieces each. per serving, pour over fat.

Submission rules. The supply temperature is at least 65 o C.

Sales and storage period. No more than 3 hours after preparation when stored on a steam table or on a hot plate.

Transportation conditions. During transportation, products must be accompanied by a quality certificate indicating the manufacturer, the regulatory document according to which the products were manufactured, shelf life, weight of the packaging unit of the product, and the price of the product.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance: fried breaded product of oval-flat shape with a pointed end (2 pieces per serving), doused with fat.

Consistency: homogeneous, soft, dense.

Color: the crusts are brown, when cut they are grayish-brown.

Taste: characteristic of the components included in the product and garlic.

Smell: characteristic of meat and garlic.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

Mass fraction of dry substances is not less than 58.6%. (Test method - oven drying). Mass fraction of fat is not less than 28.9%. (Test method – extraction-gravity).

6.3. Microbiological indicators.

1. Indicators of nutritional and energy value of a dish.

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 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 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

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

• Preparation time: 8 minutes
• Cooking time: 30 minutes
• Calorie Amount: 130 kilocalories
• Number of servings: 6 servings

• Complexity: Not an easy recipe
• National cuisine: Ukrainian food
• Type of dish: Second courses

Ingredients for six servings

• Pork loin on the bone (possible without) 3 pcs.
• Butter 20 g per serving.
• Ground black pepper
• Salt.
• Vegetable oil for deep frying
• White breadcrumbs
• For the Garnish:
• Potato
• Milk
• Oil sl.
• Vegetables by season
• Lots of greenery

Step-by-step preparation

1. Cut the loin with or without the bone, whatever is available, into portions.
2. Beat the pulp into a thin layer and peel the pit.
3. Season the chop with salt and pepper, if you wish, add spices to your taste.
4. Place the prepared cutlets on top of each other and place in the refrigerator to marinate in spices for 15-20 minutes.
5. Place a piece of well-chilled butter on each cutlet. You can pre-mix the oil with herbs and spices.
6. Wrap the cutlet in a roll or fold it into a pie if you cook it with a bone.
7. Place the frying oil in a saucepan on the stove and heat it well.
8. Take a cutlet, bread it in flour, dip it in a beaten egg and roll in ground breadcrumbs. You need to dip the cutlet into the egg and breadcrumbs a couple more times to get a sufficiently strong breading shell.
9. Place the cutlet in hot oil and fry on all sides for 10 minutes until well browned.
10. Place the fried cutlets on a baking sheet and cook in the oven until cooked for another 10-15 minutes, if they are large enough.
11. As a side dish for the cutlet, mashed potatoes or vegetable salad go very well!
12. Bon appetit!

My holiday dish on New Year's Eve was oatmeal with water. Since December 29, I did not go near the stove and the New Year's table was, very modestly, set by my sons. To give the children a sense of celebration, today I crawled into the kitchen for the first time and found three thawed pieces of loin in the refrigerator. I wanted to cook something that was quick and at the same time unusual. I remembered, I didn’t understand why suddenly, my student days and the Poltavskaya cutlet from the nearest Minutka cafe, where we ran for lunch. We dined on this cutlet, of course, not every day, but only on those days when the group went to celebrate the next passed session. Then for me it was a culinary masterpiece, but now you don’t even need a recipe, just a desire, but it’s worth making.

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.