Caloric content of cutlet - not a reason not to eat it

Cutlets, like many other popular dishes today, came up in France. But they looked a little different than we used to, because the word "cutlet" meant nothing but a rib. Because the first cutlets were prepared in this way: they took pork or beef ribs, wrapped it with meat flesh until a cake shape was obtained and then fried. The ribs were needed in order to be more comfortable to cutlets in the process of eating. Calorie cutlets even at that time was quite high.

With the advent of cutlery, the need for bone was no longer needed, and the cutlets themselves began to improve: the meat began to be beaten, paned and cooked in a variety of ways. Therefore, ideally a classic cutlet is what we usually call a chop. And what we used to call a chopper, appeared in Russia during the times of Peter I - it's a roast pancake made from chopped meat.

Today cutlets are almost an integral part of the daily diet. And now cutlets do not only from pork and beef, but also from other products, including fish, from potatoes and even from onions. Calorie content of the cutlet is usually calculated before the process of its heat treatment, that is, in raw form. When the cutlet is fried, its calorific value increases due to the oil. Thus, the caloric content of the cutlets in raw form is about 240 Kcal per 100 grams of the product. After roasting it in sunflower oil, the calorie content may increase, since 100 g of sunflower oil contain 900 Kcal.

One of the most favorite types of cutlets are cutlets in Kiev. Thanks to a piece of butter inside, the caloric content of the meatballs in Kiev, cooked from chicken, reaches 445 Kcal, and beef and pork cutlets are even more caloric.

Preparing cutlets in Kiev a little longer than regular cutlets. To prepare 4 chicken cutlets in Kiev will be required: 500 g of chicken mince or chicken breasts, which then need to be twisted into minced meat; 80 g of butter; Two eggs, breadcrumbs; flour; vegetable oil. Minced meat should be salt and pepper to taste and divided into 4 equal portions. From each part make a cake, in the middle of which put a piece of butter. Pellet wrap and shape. After that, the cutlet should be rolled in flour, then in eggs, which must first be slightly beaten with a fork until a homogeneous consistency, and then roll the cutlet in breadcrumbs. Then it must once again roll in the egg and again in breadcrumbs. This is the so-called double breading. It retains the shape of the cutlet and does not allow the oil to flow out of it. These cutlets are fried in deep fat, on high heat. Fast frying patties, they need to be laid out on a baking sheet and sent for 15 minutes in the oven, heated to 180 degrees. Despite the fact that the caloric content of chicken Kiev is quite high from chicken, this chicken contains a lot of vitamins and minerals useful for the body.

Calorie cutlets from pike are lower than cutlets in Kiev. Pike cutlets from pike contain 200-260 kcal per 100 g of product. Prepare cutlets from pike in the same way as the usual cutlets, but instead of minced beef they take minced meat, made from fillet of pike. The use of pike cutlets is such that the pike, like any other fish, contains a protein useful for the body. But the fish protein is absorbed by the body twice as fast as the meat protein. And even though   Calories from pike are quite high, yet vitamins (B6 and B12), amino acids (lysine, taurine, methionine, tryptophan) and minerals (zinc, iodine, phosphorus, iron, copper, manganese) contained in this fish make burgers From it the most useful for health. These substances can prevent a variety of diseases, such as thyroid dysfunction, thrombophlebitis, blood diseases.