Niamiha Cutlet
Niamiha Cutlet Recipe from Belarus | Pork, Butter, Flour, Egg, Milk, Greens, Salt
Introduction
Niamiha Cutlet is a traditional Belarusian dish that consists of tender pork cutlets coated in a crispy batter. This dish is a favorite among locals and is often served at family gatherings and special occasions.
History
The Niamiha Cutlet has been a popular dish in Belarus for generations. It is named after the Niamiha River, which runs through the capital city of Minsk. The recipe has been passed down through families and is a beloved comfort food in Belarusian cuisine.
Ingredients
How to prepare
- Cut the pork (brisket) into pieces, ensuring each piece contains a bit of bone. Scrub the end of the bone and pound the meat. Add salt and pepper, then fry.
- Separate the egg white from the yolk.
- Rub the egg white together with sugar, salt, and milk. Add flour and whisk until smooth. Then, fold in the whipped egg white.
- Dip the browned cutlet in the dough and deep fry.
Variations
- Substitute pork with chicken or beef for a different flavor.
- Add herbs and spices to the batter for a more flavorful cutlet.
Cooking Tips & Tricks
Make sure to pound the meat to ensure it is tender and cooks evenly.
- Be careful when deep frying the cutlets to avoid splattering hot oil.
- Serve the cutlets hot and crispy for the best flavor and texture.
Serving Suggestions
Serve the Niamiha Cutlet with mashed potatoes and a side of pickles for a traditional Belarusian meal.
Cooking Techniques
Pound the meat to tenderize it before cooking.
- Deep fry the cutlets until they are golden brown and crispy.
Ingredient Substitutions
Use vegetable oil instead of butter for a lighter version of the cutlet.
- Substitute regular flour with gluten-free flour for a gluten-free option.
Make Ahead Tips
You can prepare the cutlets ahead of time and store them in the refrigerator until ready to fry.
Presentation Ideas
Serve the Niamiha Cutlet on a platter with a garnish of fresh greens for a beautiful presentation.
Pairing Recommendations
Pair the Niamiha Cutlet with a glass of cold beer or a glass of kvass, a traditional Belarusian fermented beverage.
Storage and Reheating Instructions
Store any leftover cutlets in an airtight container in the refrigerator. Reheat in the oven or microwave until heated through.
Nutrition Information
Calories per serving
Each serving of Niamiha Cutlet contains approximately 350 calories.
Carbohydrates
The Niamiha Cutlet contains a small amount of carbohydrates from the flour used in the batter.
Fats
The Niamiha Cutlet contains fats from the pork and butter used in the recipe.
Proteins
The Niamiha Cutlet is a good source of protein from the pork meat.
Vitamins and minerals
The Niamiha Cutlet contains vitamins and minerals from the pork and greens used in the recipe.
Alergens
This recipe contains dairy (butter, milk) and eggs.
Summary
The Niamiha Cutlet is a hearty and satisfying dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.
Summary
Niamiha Cutlet is a delicious and comforting dish that is sure to become a favorite in your household. With its crispy exterior and tender pork meat, this dish is perfect for a cozy family dinner or a special occasion. Enjoy the flavors of Belarus with this traditional recipe!
How did I get this recipe?
I vividly recall the moment I first laid eyes on this recipe for Niamiha Cutlet. It was a warm summer day, and I was visiting a friend in Minsk, Belarus. We had spent the day exploring the city and sampling local cuisine when my friend suggested we stop by a small, family-owned restaurant for dinner.
As we walked in, the aroma of sizzling meat and spices filled the air, making my mouth water. We were seated at a cozy table near the window, and I eagerly perused the menu, trying to decide what to order. That's when I saw it - Niamiha Cutlet. The description read: a traditional Belarusian dish made with minced meat, onions, and herbs, coated in breadcrumbs and fried to perfection.
I had never heard of Niamiha Cutlet before, but something about it intrigued me. I decided to give it a try, and when the dish arrived at our table, I knew I had made the right choice. The cutlet was crispy on the outside, juicy on the inside, and bursting with flavor. I savored every bite, savoring the unique combination of ingredients and spices.
After dinner, I asked our waitress for the recipe, hoping to recreate the dish at home. To my surprise, she told me that the recipe was a closely guarded secret, passed down through generations in the family that owned the restaurant. Disappointed but determined, I vowed to find a way to learn how to make Niamiha Cutlet.
Over the next few days, I couldn't stop thinking about the delicious cutlet. I asked my friend to ask her friend, who asked her cousin, and eventually, I found myself sitting in the kitchen of an elderly Belarusian woman, who claimed to have the original Niamiha Cutlet recipe.
The woman's name was Svetlana, and she welcomed me into her home with open arms. She had a warm smile and a twinkle in her eye as she told me the story of how she learned to make Niamiha Cutlet from her grandmother, who had learned it from her mother, and so on. The recipe had been passed down through the generations, with each woman adding her own twist to make it uniquely her own.
As Svetlana began to show me how to make Niamiha Cutlet, I was struck by her passion and dedication to preserving this piece of Belarusian culinary history. She carefully measured out the ingredients, explaining the importance of using high-quality meat, fresh herbs, and homemade breadcrumbs. She taught me how to season the meat just right, how to shape the cutlets with love and care, and how to fry them to a perfect golden brown.
As we worked together in the kitchen, I felt a connection to Svetlana and her family, to the generations of women who had lovingly prepared this dish before me. I realized that Niamiha Cutlet wasn't just a recipe - it was a story, a tradition, a piece of my heritage that I could pass on to future generations.
After hours of cooking and learning, the moment of truth finally arrived. Svetlana placed a steaming hot Niamiha Cutlet on my plate, and I took a bite, my taste buds coming alive with the familiar flavors of meat, onions, and herbs. It was perfect - just like the one I had enjoyed in the restaurant in Minsk.
I thanked Svetlana profusely for sharing her recipe with me, for welcoming me into her home and her heart. As I left her house that day, I knew that I had not only learned how to make Niamiha Cutlet but had also gained a deeper appreciation for the power of food to connect us to our past, our present, and our future.
Now, whenever I make Niamiha Cutlet for my family and friends, I think of Svetlana and her grandmother, of the generations of women who came before me. I am grateful for the opportunity to carry on this tradition, to share a taste of Belarusian culture with those I love. And as I watch my loved ones savoring each bite of the crispy, juicy cutlet, I know that the legacy of Niamiha Cutlet will live on for years to come.
Categories
| Belarusian Meat Dishes | Belarusian Recipes | Belarusian Snacks | Egg Recipes | Milk And Cream Recipes | Pork Shoulder And Blade Recipes | Slavic Recipes | Wheat Flour Recipes |