Cooking p.1
Дата публикации: May 13, 2017 10:45:48 AM
A как правильно перевести?
a patty pastry(?)
The Russian kotleta includes a variety of breaded meat products, including those based on ground meat and other fried animal products except steaks/fillets, breaded or not, even Italian meatballs, tonkatsu, hamburger patties, and vegetarian patties; even hash brown potatoes fall into the category of kotleta.
1. cutlet
cutlet noun BrE /ˈkʌtlət/ ; NAmE /ˈkʌtlət/
1. a thick slice of meat, especially lamb or pork (= meat from a pig), that is cooked and served with the bone still attached
2. (in compounds) finely chopped pieces of meat, fish, vegetables, etc. that are pressed together into a flat piece, covered with breadcrumbs and cooked
nut cutlets
Cutlet (derived from côtelette, côte, "rib") refers to:
a thin slice of meat from the leg or ribs of veal, pork, or mutton (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)
a fried breaded cutlet
a croquette or cutlet-shaped patty made of ground meat
a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak
a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail
various preparations using fried cutlets or croquettes
Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in Germany, Austria and Israel, cotoletta or scaloppine in Italy, filete empanado in Spain, milanesa in Latin America, katsu in Japan and Korea, and kotlet schabowy in Poland.
In modern Russian, the word kotleta (котлета) refers almost exclusively to pan-fried minced meat croquettes / cutlet-shaped patties. Bread soaked in milk, onions, garlic, and herbs is usually present in the recipe. When in a hurry, a "cutlet" can be eaten between bread slices like a hamburger, but this fast meal is rarely served in restaurants. At home, it is most often served with pan-fried potatoes, mashed potatoes, pasta, etc.
In the middle of the 20th century, industrially produced, semi-processed ground meat cutlets were introduced in the USSR. Colloquially known as Mikoyan cutlets (named after Soviet politician Anastas Mikoyan), these were cheap pork or beef cutlet-shaped patties which resembled American burgers.
A particular form known as Pozharsky cutlet is an elaborated version of minced poultry kotleta covered with breadcrumbs. A distinct feature of this cutlet is that butter is added to minced meat which results in an especially juicy and tender consistency.
Another Russian version of a cutlet, called otbivnaya kotleta (отбивная котлета), meaning "beaten cutlet," is a fried slice of meat, usually pork or beef, beaten flat with a tenderizing hammer or knife handle and covered with beaten eggs, dough or breadcrumbs. The recipe is similar to those of escalopes, schnitzel, Polish, or American cutlets. Today, this dish is simply called otbivnaya, with the word kotleta reserved for minced meat patties.
Chicken Kiev is called kotleta po-kievski (котлета по-киевски) in Russian and similarly kotleta po-kyivski (котлета по-київськи) in Ukrainian which means "Kiev-style cutlet."
2. meat ball
A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning.[1]
Meatballs are cooked by frying, baking, steaming, or braising in sauce.
3. patty
A patty, in American, Canadian, South African, Australian and New Zealand English, is a flattened, usually round, serving of ground meat or meat alternatives.
patty noun BrE /ˈpæti/ ; NAmE /ˈpæti/ (pl. patties) (especially North American English)
finely chopped meat, fish, etc. formed into a small round flat shape
a hamburger patty
4. pastry
pastry noun BrE /ˈpeɪstri/ ; NAmE /ˈpeɪstri/ (pl. pastries)
1. [uncountable] a mixture of flour, fat and water or milk that is rolled out flat and baked as a base or covering for pies, etc.
2. [countable] a small cake made using pastry
5. others
Chicken Kiev (Ukrainian: котлета по-київськи, kotleta po-kyivsky, Russian: котлета по-киевски, kotleta po-kiyevski; literally "cutlet Kiev-style") is a dish of chicken fillet pounded and rolled around cold butter, then coated with eggs and breadcrumbs, and either fried or baked.
A Pozharsky cutlet (Russian: пожарская котлета, pozharskaya kotleta, plural: пожарские котлеты, pozharskie kotlety; also spelled Pojarski) is a breaded ground chicken or veal patty that is typical for Russian cuisine.