On weekdays, there is often not enough time to prepare complex meals, so you have to use blanks. Food frozen for future use is very helpful. It's good if there are homemade ones, if not, we use purchased ones. So, we will tell you how to fry frozen cutlets.

The most common mistake - many people defrost a semi-finished product in the microwave, because they do not know how to properly fry frozen cutlets. As a result, the product loses its shape, as they say, becomes limp, which is why it is difficult to fry them later, they stick to the pan or turn into an unappetizing mess. That is why it is important to consider some points.

1. Frozen cutlets are always cooked with spices, so do not salt them during the frying process. If there is not enough salt, you can always add salt with food.
2. Frozen cutlets fry more slowly than fresh ones, so if the package does not indicate how much to fry the frozen cutlets, let them simmer for 10 minutes on each side, and then carefully pierce them with a skewer. The juice flowing out from the finished cutlets will be transparent.
3. Sometimes the question arises of how to fry frozen cutlets in a pan so that they do not stick. The answer is simple: a lot depends on the type of cutlets and the pan. If you are confident in your frying pan, choose the right semi-finished product: the cutlets must be of the same shape, the same size, they must have a sufficient amount of breading (it is the cutlets that are not breaded in crackers that usually burn, and it makes no sense to bread a frozen semi-finished product).
4. Dip the cutlets (again, so as not to burn) in well-heated oil (when a slight smoke appears).
5. If you do not know in what oil to fry frozen cutlets, do not hesitate, take what is at hand. True, there are subtleties. fried only in butter, and

Cutlets can be bought ready-made or made from homemade minced meat and frozen for future use. The taste of the products will last for a long time if you do not defrost the cutlets before you start cooking them. Thawing and subsequent freezing will impair the taste of the food.

Pan-fried cutlets

1. Remove the semi-finished products from the freezer in advance so that they are slightly thawed. Heat 1 tbsp each in a heavy-bottomed skillet. a spoonful of butter and vegetable oil.
2. Dip the patties in finely crushed bread crumbs and place in the skillet.
3. Place the products in the center first, and after a couple of minutes, slide them to the edge of the pan. When one side is golden brown, turn the patties over with a wooden spatula. Then reduce heat and bring the dish until tender.
4. The cutlets should turn out ruddy and juicy, not overdried. Serve with fresh vegetable salad, fried potatoes and hot sauce.

Cutlets in tomato sauce

Use homemade or commercial cutlets, and serve boiled buckwheat or mashed potatoes for a side dish. Chop a medium onion and 2 cloves of garlic. Place the onion and garlic in a skillet with vegetable oil and fry until golden brown. Grate 1 large carrot on a coarse grater and fry them in oil too.

Pour boiling water over 3-4 ripe tomatoes, remove the skin, finely chop the pulp and add to the vegetables. Season with salt, add 0.5 teaspoons of dried basil and rosemary, and freshly ground black pepper to taste. While stirring, simmer the vegetable sauce until the carrots are tender.

Put cutlets (4-5 pieces) in an ovenproof dish without defrosting. Pour the tomato sauce over them, cover the mold with a lid and place in the oven preheated to 180 ° C.

Cook the cutlets for about half an hour, serve hot, season with sauce.

Oven cheese cutlets

1. Frozen cutlets can be used to make a delicious hot dish suitable for Sunday lunch. Heat vegetable oil in a frying pan and fry the cutlets on both sides until golden brown. Lay them flat.
2. Place a thin plastic of semi-hard cheese and a circle of fresh tomato on each patty.
3. Place the dish in a 200 ° C oven and bake until tender.
4. Serve patties on top of washed and dried lettuce leaves. Serve separately the French fries and the homemade garlic-herb tomato sauce.

Cutlets with mushrooms in sour cream

Chop the onion and fry it in a little ghee.

Add 200 g of thinly sliced ​​mushrooms and, stirring occasionally, cook for a few more minutes.

Fry 4 frozen patties in a separate skillet until golden brown. Place them with mushrooms and onions.

In a separate container, mix 1 cup sour cream with salt and freshly ground black pepper. Pour the mixture over the cutlets, cover the pan and simmer until tender.

Serve with pasta or boiled rice.

How correctly and tasty is it necessary to cook semi-finished meat products in various ways? How long does it take to cook semi-finished cutlets?

Semi-finished products are indispensable products for those who simply do not have enough time to cook. Semi-finished products can be homemade or store-bought. Of course, homemade semi-finished products are considered more useful and tasty. When buying shop blanks, you need to pay attention to their composition and appearance. But how to prepare such products? This article will try to find an answer to this question.

Do I need to defrost semi-finished cutlets before frying?

• Of course, you can try defrosting semi-finished cutlets naturally or in the microwave. But this procedure often leads to loss of product shape. The fact is that in the process of defrosting, all the moisture begins to come out of the semi-finished products, and the cutlets simply fall apart. In some cases, defrosted cutlets are turned back into minced meat.
• That is why culinary experts recommend not defrosting semi-finished products, but sending them immediately to the pan in a large amount of hot oil.
• At the same time, you should pay attention to all the same moisture released by melting cutlets - in the pan, it will provoke the appearance of oil splashes.

How to properly fry frozen cutlets, semi-finished products in a pan, in the oven, microwave, slow cooker: tips

When preparing semi-finished cutlets, whether in a pan under the lid, in the oven, microwave or multicooker, it is still recommended to fry them on both sides in a pan beforehand.

Note! Many people are strongly against fried food, and rightly so. But there is one caveat here. Fried food becomes harmful only when the oil in which it is fried turns into a carcinogen. Few people know that oil becomes carcinogenic only 10 minutes after frying. Therefore, if you fry any product in fresh oil for up to 10 minutes, such food will not cause any harm.

You can bring the dish to readiness after frying by pouring it with gravy and stewing in a pan under the lid, in the oven, in a slow cooker. Of course, this rule applies only to homemade semi-finished products made only from healthy and proven products.

• You need to be able to fry frozen cutlets in a pan - the oil should be hot enough, and the pan should have a thick bottom and not let the food burn.
• To prevent semi-finished cutlets from sticking to the bottom of the pan, they must be well breaded. At the same time, the breading should be "native", that is, made at the stage of preparation of semi-finished products. If you make breading after freezing the cutlets, nothing good will come of it.
• There is no need to add salt, pepper or spices to the freezer, since a sufficient amount of them is already put in them during the cooking process.
• Also, when frying cutlets, the intensity of the flame on the stove is important. The fire should be medium. A strong flame will cause the cutlets to burn in the pan and not fried inside, but a small one will dry them.

How tasty, in what oil to fry the purchased frozen meat cutlets, in Kiev, chicken, fish, schnitzel, zrazy?

• As for the choice of oil, in which it is best to fry frozen meat semi-finished products, it is not so simple.
• Meat patties can be fried in sunflower oil or ghee.
• The Kiev cutlet is fried only in butter, otherwise the taste of its filling will be spoiled.
• Chicken cutlets are allowed to be fried in butter or sunflower oil.
• Fish semi-finished products are tastier with refined olive or sunflower oil.
• Schnitzel must be fried in a large amount of butter or vegetable oil.
• Zrazy can be fried in both vegetable and butter.

How to cook deliciously ready-made, store-bought frozen cutlets for a couple?

Frozen steamed patties can be cooked in several ways:

• In a colander over boiling water in a saucepan.
• In a double boiler.
• In the sleeve in the oven.

For a richer and more piquant taste, it is advisable to fry the semi-finished products a little in a pan, and only then send them to "steam".

But, for example, the simplest recipe for cooking steam frozen cutlets in a double boiler without preliminary frying:

• Pour 1 liter of water into a double boiler.
• We install the grate in the steamer.
• Lubricate the grate with vegetable oil (you can use a special silicone brush).
• Put the cutlets on the wire rack (not thawed).
• We set the "Steam" mode in a double boiler for 25 minutes.
• After the specified time has elapsed, remove the cutlets from the steamer.

How to cook delicious frozen cutlets in the oven with gravy?

Ingredients:

• Frozen cutlets - 12 pcs.
• Bulb onions - 1 pc.
• Carrots - 2 pcs.
• Tomato paste - 2 tablespoons
• Adjika - 1 tbsp.
• Sugar
• Ground black pepper
• Vegetable oil

Cooking algorithm:

• Pour vegetable oil into the pan.
• Put frozen cutlets in the heated oil (you do not need to defrost it).
• Fry semi-finished products for literally 5 minutes on each side.
• We clean onions and carrots.
• We rub them on a coarse grater or cut them finely.
• Pour vegetable oil into another pan.
• Fry onions and carrots in oil.
• Fill the fried vegetables with adjika and tomato paste.
• Add some sugar, salt, pepper and water.
• Stew vegetables in gravy.
• Put cutlets in a baking dish and fill them with gravy.
• We send the form to the oven for 20 minutes at a mode of 200-220 degrees.

How many minutes to cook frozen meat cutlets, in Kiev, chicken, fish, schnitzel, zrazy in a pan in the oven, microwave, slow cooker, steamed?

• Firstly, it is necessary to emphasize the fact that it is recommended to cook frozen cutlets a little longer than fresh ones. The difference is often around 10-15 minutes.
• Secondly, the composition of the cutlets, their shape and size, affects the cooking time.
• Thirdly, the preparation time for industrial semi-finished products is almost always indicated on the packaging, and there is no need to deviate from these figures.
• Regardless of the method of preparation of semi-finished products, their readiness takes at least 20-30 minutes.
• Chicken, turkey and fish cutlets cook a little faster than meat ones.
• For example, frozen turkey cutlets will need to be fried in a pan for about 4-5 minutes on each side over high heat without stewing.
• Chicken cutlets are usually fried for 10-12 minutes over medium heat.
• Pork cutlets require frying for 5 minutes on each side and simmering under the lid for about 15-20 minutes.
• Semi-finished beef products are fried for 8-9 minutes on each side, and chopped ones - for 10-12 minutes.

How to cook frozen cutlets: Video

Everyone loves meat dishes, because they are delicious, besides, they satisfy hunger for a long time, and there are also a great many of them - so there is always plenty to choose from. Today we will tell you how to fry cutlets in a frying pan - such that one kind of this dish will salivate at home. There is nothing too tricky in this process, but knowing all the intricacies of cooking still does not hurt.

How to fry cutlets in a pan

First of all, it is important to understand that a special frying pan is needed for cutlets.

Cast-iron pan

• Best of all is the one made of cast iron - it is strong, durable, and also has thick walls and an impressive bottom that evenly distributes the temperature.

Over time, a natural non-stick coating forms on the surface of the cast iron.

Modern pans

• Modern frying pans are also no worse for frying cutlets, only a very thin one cannot be used: if the dishes have an unnecessarily flimsy bottom, then the cutlets will begin to burn and fry too much before they are baked inside.
• If you still do not have another frying pan, then you will have to pour a sufficient amount of oil into such a frying pan, and then fry the patties over low heat.

Remember that the thin bottom of the skillet can burn the cue ball much faster, turning the appetizing crust into a tough and burnt crust.

Features of frying cutlets in a pan

• Try to fry cutlets only in a heavy-bottomed pan - this is a guarantee of successful cooking.

• You also need to fire the pan thoroughly before pouring the oil into it and starting to cook the cutlets.
• If you put the meat balls on an incompletely heated surface, then the minced meat will just stick tightly to the pan. Therefore, always conscientiously preheat the pan on the stove, and only then pour in the oil for frying and lay out the cutlets.

How to deliciously fry cutlets in a pan

Each dish has its own correct cooking technology, and cutlets are by no means an exception. So, many hostesses complain about too fried cue balls, or, on the contrary, poorly baked inside. In any case, it is best to fry the dish wisely so that the treat comes out exactly as required.

• First of all, cutlets are spread in a pan in small portions, and then fried on both sides. This is an important nuance, because a small crust will allow you to reliably keep the meat juice inside, so it simply will not be able to evaporate during the cooking process.
• If you first fry the cutlets for a long time on one side, and then on the other, then the juice will evaporate through the side where there is no crust. Therefore, first we will quickly fry each cutlet from all sides - literally for a minute, and only then we will cook the cue ball further until they are completely baked.

At the initial stage, you can fry the minced meat over medium heat, but in the future, the fire will have to be reduced, otherwise the cutlets will dry out and be tough.

• Experienced hostesses fry the cutlets in this way: after frying on both sides, as we mentioned above, cover the frying pan with a lid and keep the cutlets on each side for 5-8 minutes, depending on the thickness of the meatball. The result is an appetizing soft crust on top of the minced meat, while inside the meat remains juicy and tender.

• Better to be patient and cook the dish over low heat, even if you are in a hurry.

It is definitely impossible to fry cutlets all the time over high heat, especially without a lid. You will almost certainly end up with burnt meatballs that are very dry inside.

• Remember that minced meat is a capricious product. He does not like high temperatures, and from intense frying turns into a "rubber" mass that cannot be chewed. Therefore, cunning cooks cook the cutlets under the lid so that the meat slowly languishes and does not lose either its taste or its juiciness.

How to fry homemade cutlets in a pan

1. First, dip fresh minced meat cuts in flour - this will help to better keep the juice inside the meat fibers, which will make the cutlets much tastier.
2. We spread the patties exclusively on a dried and well-heated frying pan, into which enough vegetable oil has been poured. If there is too much of it, then the meat will simply be badly fried and become fatty and viscous, and if there is not enough oil, then it will quickly be absorbed into the minced meat fibers - and the cutlets will burn.
3. We put the cutlets next to each other, leaving a little space between the cue ball so that they can be easily turned over and they do not stick together.
4. First, fry a batch of homemade cutlets over medium heat on both sides - 40-60 seconds each.
5. Then reduce the heat and cover the pan with a lid.
6. When the first batch of cutlets is ready, remove them from the heat and transfer them to a dish or plate. Add oil to the pan and continue to fry the cue ball.

Keep in mind that excess flour can play a cruel joke, making the surface of the cutlets too dense, even hard. Therefore, it is better not to overdo it with breading.

However, if you have a sticky frying pan or it does not have a non-stick coating, this trick will also help to avoid the minced meat sticking too much to the metal bottom of the frying pan.

How to fry purchased cutlets in a pan

1. We put a frying pan on the stove with a thick bottom and preferably a non-stick coating. We warm it up properly, and then pour in odorless vegetable oil. We are waiting for the oil to warm up properly.
2. Please note that you do not need a lot of oil to fry the purchased cue balls - the patties will melt and release enough liquid. Therefore, for cooking such a dish, you can use half as much oil as usual.
3. We spread the cutlets in the pan next to each other, leaving a little free space between them. Fry the cutlets over medium heat for a minute on each side.
4. After that, cover the frying pan with a lid and reduce the heat. The cutlets will begin to juice and bake from the inside. If, towards the end of the frying moment, there is excess liquid in the pan, just remove the lid and let the moisture evaporate.
5. We also fry the next batch of minced meat: add a little oil and put the cutlets on the bottom of the pan, fry on both sides, and then simmer until tender over low heat under a lid, evaporating excess moisture if it appears.

Frozen semi-finished products are very easy, simple and quick to prepare - this is a real find for a modern housewife. Before frying such cutlets, they do not even need to be defrosted; meat balls are sent to the pan straight from the freezer.

Now you will surely be able to cook the perfect meat dish, and you will know how to fry cutlets in a pan so that they do not stay raw inside and do not burn on the outside.

Options for solving this problem:

Ingredients:

Fatty pork (pulp) 400 g

Veal, boneless 350 g

Bread, white 150 g

Milk 250 ml

Garlic 30 g

Egg 1 pc.

Ground pepper, black

Fat (for frying)

Preparation:

Ingredients:

Garlic 20 g

Cheese, hard 250 g

Sour cream 150 g

Ground pepper

Flour (for breading)

Ghee for frying

Preparation:

Ingredients:

Buckwheat porridge 250 g

Egg 1 pc.

Liver 350 g

Garlic 15 g

Flour 70-80 g

Mayonnaise 50 g

Frying fat

Preparation:

Ingredients:

Chicken fillet 0.7 kg

White bread, stale 200 g

Milk 100 ml

For the sauce:

Sour cream 10% 300 ml

Garlic 10 g

Parsley, chopped

Preparation:

Ingredients:

Lemon juice 50 ml

Pollock fillet 700 g

Egg 1 pc.

Butter 120 g

Breadcrumbs

Preparation:

How to fry cutlets? is perhaps the most common question on the culinary internet. There are no special secrets here, but there are some tricks.

To properly fry the cutlets, it is important to observe the golden mean. On the one hand, the dish must be completely cooked. But on the other hand, there is nothing worse than an overcooked, "rubber" cutlet.

A few simple tips on how to fry cutlets in a pan will help you to brilliantly cope with this interesting task.

In cooking, there are specific recipes, as well as general principles of cooking. Whether cutlets are made from minced meat, chicken, fish or even vegetable - these principles essentially remain the same.

Here are 5 helpful tips to help you make your dish really tasty:

• The most important rule is that first the cutlets are fried over high heat (on 2 sides), and then - over moderate. The first step is necessary in order to get a good crust. It will not only give the fried cutlet a beautiful look, but will also help preserve all the meat juice. Moderate heat is needed in order to bring the product to full readiness.
• In all cases, it is better to fry the cutlets in vegetable oil, because the butter quickly begins to burn.

• Another important point on how to fry cutlets is the cooking time. If we are talking about flat meat cakes (for example, for homemade burgers), simply fry them on 2 sides over high heat for 3-5 minutes. Moreover, the second side is always prepared faster than the first, because the product is already well warmed up.

• If we are talking about thick cutlets or zrazy (stuffed), then you need to fry longer. After obtaining a golden brown crust, it is necessary to pour water into the pan so that it is waist-deep for cutlets. Then you need to put out the cutlets for 15 minutes over medium heat. If you want to leave the crust crispy, you need to send the cutlets to the oven at 180 ° C for the same time.

• The criterion for the readiness of the cutlet is not only a bright golden brown crust, but also a clear juice. If you press on the finished cutlet with a spoon, there will be a light, not cloudy solution on the surface. If you have any doubts, you can simply cut one cutlet in half. You need to fry the cutlet until it becomes gray (white) inside, i.e. will not be pink.
• Do not use the same fat more than twice for frying. Ideally, it should be drained altogether after each frying. Then you can guarantee complete health safety and excellent taste of the finished dish.

• It is clear that most often the whole family has to fry minced meat cutlets in a frying pan, so it is better to take a thick-walled, spacious frying pan (stewpan). In addition, the products do not need to be stacked too tightly to each other, otherwise they may stick together during cooking. And it will be inconvenient to turn them over.

Minced meat patties in a pan

• Finally, another important principle - it is better to roll the cutlet in flour or bread crumbs beforehand. Strictly speaking, this is an optional rule. But on the other hand, it is advisable to do just that, because thanks to the breading layer, not only will you get a crisp crust, but the dish will also become more juicy.

USEFUL ADVICE

And one more important point related to breading. It often happens that a layer of bread crumbs or flour simply crumbles in the pan. This is not the mistress's mistake - this is how the laws of physics work. But you can deal with them too.

It's just that breaded products are sent to the freezer for half an hour. Then, of course, you need to fry the cutlets longer. But on the other hand, the layer of breading does not exactly crumble.

How to deliciously fry minced meat cutlets

Is the taste of the dish contained only in the dish itself? Not at all. The cooking environment plays an important role.

So in the case of cutlets, you need to pay attention to the medium of their preparation. Minced meat components are one thing. To improve the taste, you can add there:

• milk, sour cream or cream (with soaked bread);
• garlic, onions, carrots;
• stewed cabbage;
• stuffing from all kinds of products (mushrooms, vegetables, cheese).

But how to fry cutlets in a pan, and even so that it turns out delicious? This can be done using the sauce that is formed as a result of stewing. There are 2 approaches here:

1. Prepare the sauce in the same water in which the cutlets are stewed.
2. Prepare the sauce separately, then add the products there and simmer everything together for another 5-10 minutes, no more.

Let's consider both options.

Cooking the sauce and cutlets together

In the first case, the sequence of actions is as follows:

Step 1. Fry the patties over high heat on both sides (5 minutes each). When the crust is obtained, add water so that it almost hides the product.

Step 2. After 2-3 minutes, add pre-cut vegetables (onions, carrots, bell peppers, fresh tomatoes or in their own juice, canned peas or corn).

Step 3. We reduce the heat to the minimum, add spices and simmer only under a closed lid - precious moisture should not evaporate. If absolutely necessary, add a little water and extinguish again. As a result, both cutlets and sauce are obtained. It will be quite liquid, but many people just like this consistency.

Cooking the sauce and cutlets separately

And this option, how to deliciously fry minced meat cutlets in a pan, belongs to the classic recipes. We act like this:

Step 1. Fry the cutlets until half cooked - you just need to get a bright blush, and that's enough.

Step 2. Remove the cutlets from the pan and fry the onions, carrots and other vegetables (optional) in the same oil. When they are almost ready, add tomato paste and a tablespoon of flour - and immediately stir thoroughly so that there are no lumps.

Step 3. Now pour out a glass of hot water (or broth), add spices and reduce heat to medium. Put the cutlets and simmer for 15 minutes under a closed lid.

That's all - you get such delicious cutlets as in the photo. Sauce, of course, pour the side dish - this serving rule has become a classic for a long time.

IT IS INTERESTING

Georgian cuisine has an interesting tradition of serving dishes with abundant sauce. For example, when cooking chakhokhbili (chicken stewed with onions, tomatoes and spices), they put a common large plate, where each guest dips his lavash.

It turns out something in between the first and the second. Although, if you think about it, we will find these traditions in other cuisines. For example, thick cabbage soup, goulash, borscht and other similar dishes. The quintessence of taste!

How to fry cutlets in a pan without oil - 4 ways

Oil, of course, is not fraught with anything particularly terrible. Firstly, you can take a really high-quality product - refined cold-pressed sunflower or olive oil. And secondly - in no case use the same fat more than 2 times. The principle "fried and drained off" works.

But on the other hand, how else can you properly fry minced meat cutlets in a pan? This can be done without fat at all, and there are several ways for this at once:

1. First of all, the cutlet can be fried properly in a special pan called the grill. In this case, it is enough to grease the ribs with a minimum amount of oil (using a brush or by hand), then prepare an appetizing dish. Only now you need to make it not too thick so that it is completely fried.

This cutlet is perfect for a homemade hamburger.

1. Another way is to cook cutlets in a pan in the usual way, but then simmer in water until fully cooked (no more than 15 minutes). Water significantly dilutes the oil, and as a result, we will definitely not gain any extra calories. You just need to put the finished dish on a paper napkin - let the cutlet dry a little, and then you can safely start your meal.

The same technique will work quite well for those cutlets that have been fried in pure oil, without adding water.

1. Another option is essentially cooking the dish. Water is boiled in a frying pan, and the cutlet product is placed in it for 10 minutes. The result is a dietary meal that does not contain a single gram of oil. You just need to put it in boiling water, otherwise this cutlet will lose its juiciness.
2. And of course there are many other options. Cutlets can be steamed like mantas, cooked in the oven or in a slow cooker. But that, as they say, is another story.

Bon Appetit!

This question, quite expectedly, arises in almost every novice housewife after another unsuccessful experience in cooking this dish. Is there a secret in cooking homemade cutlets in a frying pan?

Cooking the right minced meat for the right cutlets

In order for the cutlets to turn out ruddy and juicy, and most importantly not to fall apart when frying, considerable attention should be paid to the ingredients of the minced cutlet. Given the types of cutlets (and there are not only meat cutlets, but also from fish, vegetables, and even cereals), the following are necessary to create them classic ingredients : white bread, eggs, onions, milk, ground black pepper, salt and, directly, the minced meat itself. It is not so important what kind of preparation it will be, home or purchased, it is important what you add to it yourself.

Depending on your taste preferences, additional components can be varied, for example, you can replace bread with oatmeal or flour, then you won't need an egg, and zucchini, or even cabbage, would be nice. You can refuse milk, but onions are definitely needed, it gives the cutlets the juiciness necessary, while additional juiciness can be obtained by adding raw mashed potatoes to the mass or butter in the center of the cutlets.

Each type of minced meat has its own cooking characteristics. Eggs must be added to fish, vegetables and cereals, otherwise the cutlet mass will simply fall apart.

A small secret of many housewives is that the minced meat must be beaten off before molding, this can be done by placing the minced meat in a tight plastic bag, or by taking a deep bowl, where to throw it several times from a low height.

How the cutlets will be formed is also important for high-quality frying. In size, they must be blinded the same, not very thick, so that they are well fried.

Breading

In the vastness of the Internet, there are a great many recipes for making cutlets, breading options, of course, are smaller, but there are also plenty of them. As in bread crumbs (small, large, thin, long) and flour, and in an egg, and in various combinations of the above ingredients. The type of breading should be kept in mind when cooking. When the breading consists of a thick layer of rusks or bread, these cutlets will need more oil.

When breading, many people have such a problem as cutlet mass and breading mixture sticking to their fingers. It can be solved by simply placing a container with hot water, and periodically rinsing your fingers in it, then the minced meat simply will not have time to stick to your hands.

Frying directly in the pan

There are several secrets of uniform frying and juiciness of cutlets in a frying pan, and they consist in the fact that, in addition to a properly formed cutlet mass, it is necessary not to miscalculate with the choice of such kitchen utensils as frying pans. After all, it is known that there are such types of coatings on which almost everything burns; even a large amount of hot oil will not help business on such dishes. Therefore, in order to avoid spoiled dinner, it is better not to use such kitchen utensils.

So, first you need to warm up the pan, you can check if it is hot enough by dropping water onto the surface. Then add butter, butter or vegetable, to taste, or, as the French like, combine them. A considerable number of housewives believe that the most wonderful cutlets are made with fat or melted butter, but this, of course, is a matter of taste.

Having thoroughly calcined the oil, you can put the cutlets in the pan, when everything is laid out, each must be moved to avoid burning. The main thing is to fry each side on maximum heat until an appetizing golden brown crust so that the juice does not come out during subsequent cooking. Having met this condition, you can reduce the heat and continue cooking by covering the patties with a lid. If you are not sure that they will cook properly, you can add a little water. In the case when the cutlets are difficult to turn over due to the insufficiently thin shoulder blade, you can try to pick them up with a fork.

You can find out if the cutlets are ready by piercing them with a fork or knife, the juice that appears will be transparent. If the juice is pink, then the cutlets are raw inside. To be sure of readiness, it is worth breaking the cutlet, inside it should be of a uniform gray color, when this is the case, then you can taste such a dish without fear. Semi-finished cutlets are fried in the same way, but it is better not to defrost them, otherwise the excess moisture formed during defrosting will make the cutlets too liquid.

When there is more than one batch, it is better to first clean off the crusts formed from the previous frying so that they do not burn on the next cutlets, and ideally, it is better to wash the pan for the next batch.

If you follow these tips, then you can forget about previous failures and gladly please your family with a wonderful dinner!

How to fry cutlets in a pan - basic technological principles

There may be several reasons for such shortcomings. It is important to find them and eliminate them at the very initial stage of cooking fried cutlets, so as not to completely ruin your favorite dish.

Firstly, before frying the cutlets in a pan, it will be very nice if, in case of uncertainty, the hostess conducts a little testing, especially when it comes to cooking cutlets according to a new recipe. Take a small part of the cutlet mass, form a cutlet, weighing 50-60 g, and fry it separately. In this case, it will be possible to identify any defects in the minced meat and eliminate them.

Here are the most common causes of failed cutlets and how to fix them:

If the cutlets crumble during the frying process, then a mistake was made in the preparation of the meat or fish cutlet mass: the minced meat was poorly knocked out, as a result of which the collagen that binds the cutlet mass was not sufficiently released from the meat juice. In this case, you need to beat the minced meat to the required consistency or add an egg to it and mix thoroughly. After re-knocking out, the mass must be kept in the cold for at least an hour and then start frying the cutlets.

If vegetable, cereal cutlets are scattered, where the binding component of the cutlet mass is egg white, starch, flour or other products, then add the missing ingredients, stir the cutlet mass and wait until the fibers of the gluten or protein swell and the particles begin to bind.

Of course, to fry cutlets, you need to choose the right fat and the right utensils. First, about fat. If deep-fat frying is necessary, then definitely choose refined vegetable oil. It is odorless, and therefore the taste and aroma of cutlets will not change when frying. Smoke of refined oil begins at temperatures above 200ºϹ, and this temperature is quite enough for cooking cutlets. In natural vegetable oil (unrefined) at 110ºϹ, microparticles of the raw material from which this oil was obtained begin to burn. When heated, these particles begin to stick to semi-finished products, which in turn will have a negative effect on the taste of the finished dish.

If we are talking about cutlets made from poultry or fish meat, where, according to the condition, the use of butter is necessary, then you need to remember that it actually contains up to 82.5% fat ("Extra"), and the rest is dairy components, and these are they begin to stick and burn in a hot ovenproof dish at temperatures even less than 100ºϹ. How to fry cutlets in a pan in this case?

Options for solving this problem:

You can combine vegetable and butter. Start frying on one side in vegetable oil, and, turning the cutlets, put a small piece of butter under each semi-finished product so that it is absorbed directly into each cutlet, does not burn and create the desired taste of the product;

Use a whey-free ghee made entirely of milk fat;

Another fallback option is to use spread or margarine for frying cutlets.

Of course, when choosing fat, you must take into account the composition of the cutlets. For some semi-finished vegetable products, vegetable oil is definitely better: this, for example, applies to semi-finished carrot products. But potato or cabbage patties will be equally tasty if you use any of the listed fats to fry them. It's just that the taste will be different, but this will only add additional variety. For frying minced pork cutlets, pork fat is quite suitable.

A few words about the dishes. In a skillet with a good Teflon coating, you can fry cutlets without using fat. If the frying pan is used correctly, according to the instructions, and there are no scratches on it, then the cutlets will not stick and burn. True, in this case, turning the cutlets to the other side, it is advisable to cover the pan with a lid and continue to fry, while simultaneously steaming them from the inside.

In the arsenal of each housewife there is a set of pans made of different materials. You can figure out the diameter of the pan: it depends on the number of cutlets. It is better to fry vegetable semi-finished products in heavy pans made of cast iron, since it is such dishes that allow you to get the required degree of fried products at the same time with an attractive appearance.

It should also be borne in mind that cast iron cookware heats up longer than ordinary Teflon or ceramic pans, but it also, after heating, maintains a constant temperature for a long time, even after turning off the stove. This mode allows you to take your time to monitor the heat treatment process. Smooth heating also provides better frying inside the semi-finished product, without burning the surface.

When using a frying pan with a thin wall, even with a Teflon coating, you need to constantly adjust the intensity of its heating, and for this, add or decrease the temperature with the burner regulator. At high heat in such a frying pan, the cutlets will quickly fried on top, remaining undercooked inside. If the Teflon pan is slightly heated, the cutlets will be stewed rather than fried, and in this case, a golden brown crust will not be achieved.

Which of the two methods is more convenient - it is up to the hostess of the stove and frying pan to decide, based on an assessment of her capabilities and skills.

How much to fry cutlets in a pan? The answer is obvious: until complete readiness. But if it's no joke, then the duration of frying will depend on the product used - in each case, the time varies according to the density of the ingredients.

Let's start with the fact that cutlets are prepared, both from whole pieces of meat or fish, and from minced minced meat, poultry, fish, cereals and vegetables. The cooking time in each case depends on the composition of the cutlet mass, the temperature of the frying surface, and the moisture content of the minced meat.

First, all types of cutlets are fried on both sides, and brought to readiness over a lower heat, under a lid or in an oven. The thickness of the cutlets is also important for the duration of their heat treatment.

But in any case, meat and fish cakes must first be fried until a crust is obtained on both sides, and after that they should be steamed for another 7-8 minutes. This is especially true for cutlets, which include minced pork. You can fry the cutlets after preliminary heat treatment in a pan, in the oven, and you can steam them in your own juice, or stew them by adding broth, water or a specially prepared sauce.

In each case, as a rule, the recipes indicate the temperature of frying, and how much to fry the cutlets in a pan, although a popular and beloved dish sometimes does not require such detailed recommendations.

Recipe 1. Juicy homemade cutlets

Ingredients:

Fatty pork (pulp) 400 g

Veal, boneless 350 g

Bread, white 150 g

Milk 250 ml

Garlic 30 g

Egg 1 pc.

Ground pepper, black

Fat (for frying)

Preparation:

Soak the stale bread in milk, mash with a fork - you can add to the meat grinder to twist along with the rest of the ingredients. Mix the cutlet mass well and, having covered, soak in the cold for at least half an hour. Form into flat oval patties, 120-130 g each.

Fry at first over high heat, 1-2 minutes on each side, and then simmer, over medium or low heat, covered with a lid.

Recipe 2. Cabbage cutlets with cheese and mushrooms

Ingredients:

White cabbage, chopped 0.5 kg

Roll, white (or crackers) 180 g

Garlic 20 g

Dry mushrooms, porcini (powder) 50 g

Cheese, hard 250 g

Sour cream 150 g

Ground pepper

Flour (for breading)

Ghee for frying

Preparation:

Chop the cabbage finely, grate the cheese (finely), combine ground crackers and mushroom powder with sour cream. Salt the cabbage and add chopped garlic, ground spices, wrinkle lightly so that it releases the juice. Combine all the prepared components into the cutlet mass, mix. You need to form semi-finished products immediately, with your hands soaked in water, and immediately fry at medium temperature, in heated fat. Fry on each side for 2-3 minutes.

Recipe 3. Beef liver cutlets with buckwheat

Ingredients:

Buckwheat porridge 250 g

Egg 1 pc.

Liver 350 g

Garlic 15 g

Flour 70-80 g

Mayonnaise 50 g

Frying fat

Preparation:

Boil 120 g of buckwheat in 350 ml of water. Porridge should not be crumbly. Grind the prepared pieces of liver, garlic and onion with a blender or meat grinder. Combine the mass with porridge, add the rest of the ingredients, mix. If the cutlet mass is too thin, add more flour and let stand for 50-60 minutes. Put the cutlet mass into the heated fat with a spoon, like pancakes, and fry for 2-3 minutes on both sides.

Recipe 4. Chicken meatballs in sour cream sauce with parsley

Ingredients:

Chicken fillet 0.7 kg

White bread, stale 200 g

Milk 100 ml

For the sauce:

Sour cream 10% 300 ml

Garlic 10 g

Parsley, chopped

Preparation:

Chop bread, onion and chicken soaked in milk. Add spices, minced garlic, egg and cook the cutlet mass. Soak it in the refrigerator and form balls of 60-70 g. Put them in hot oil, covered with a lid, for 10-15 minutes. Combine sour cream with flour and spices. Add water to the thick sour cream, if necessary. Pour the liquid into a skillet with meatballs and simmer for another five minutes, covering with a lid, add herbs, let the sauce boil and turn off the heat.

Recipe 5. Pollock fillet fish cakes

Ingredients:

Lemon juice 50 ml

Pollock fillet 700 g

Egg 1 pc.

Butter 120 g

Breadcrumbs

Preparation:

Combine chopped bread with onions and fish, chopped in a blender, add lemon juice, egg and spices. Stir the minced meat, add softened butter and beat out the mass. Chill and shape into flat round patties, bread in breadcrumbs, place on a platter, and refrigerate. It is better to deep-fry such cutlets so that the oil from the cutlet mass does not have time to drain into the pan.

How to fry cutlets in a pan - tricks and tips

The readiness of the meat cutlets can be checked by pressing with a spatula or fork on the cutlet: if as a result of pressing clear juice emerges, then after 2-3 minutes of steaming, the cutlets can be removed from the heat.

If you keep an eye on the amount of cholesterol entering the body, then use only vegetable oil for frying, and it is better if it is olive oil, but not first pressing. Although any fried food is harmful enough, you need to try to keep this harm to a minimum.

Do not use the same oil twice, because after frying the patties in a pan, this oil turns into a poisonous substance containing carcinogens. Throw away the remnants of such oil after frying the cutlets. At best, they can be used for other economic purposes, but in no case should they be eaten.

In order for the cutlets to be juicy, it is not always necessary to use bread crumbs. The juiciness is provided by protein or starch.

Fry minced meat patties in a skillet without a lid for minutes on each side over medium heat, then add a little water for juiciness, and simmer under the lid.
Fry the semi-finished cutlets on each side until golden brown, then add a couple of tablespoons of water, cover the pan with a lid and fry more

How to fry cutlets

Products for frying minced meat cutlets (about 20 medium pieces)
Minced meat - 1 kilogram
Bow - 1 large head
Garlic - 2 prongs
Parsley or dill greens - 50 grams
Milk - 100 milliliters
White bread - 50 grams (5 slices)
Flour - 50 grams (2 rounded tablespoons)
Chicken eggs - 2 pieces

Recipe for making cutlets
1. Defrost minced meat, put in a bowl.

2. Peel the onion, finely chop / chop with a blender or mince. Add to the minced meat.
3. Add 2 raw chicken eggs to the minced meat.
4. Finely chop the greens, add to the minced meat.
5. Break the bread into pieces.
6. Put pieces of bread in a bowl, pour over milk, mash in milk, squeeze and add to the minced meat.

7. Salt the minced meat (for 1 kilogram of minced meat - 2 level teaspoons of salt) and mix all the ingredients well with your hands for minutes.


8. Blind cutlets, roll in flour, put on a flat surface next to each other.

Flour for frying cutlets
Formed and ready-to-fry patties 9. Heat the frying pan.
10. Pour oil and spread it over the entire surface of the pan.
11. Lay out the cutlets so that there is a distance between them.

Cutlets on a preheated skillet 12. Shake the skillet slightly so that the patties move a little. This action is necessary so that the cutlets do not stick to the pan and do not fall apart when turning over.

Cutlets fried on one side 13. Fry the cutlets on both sides for minutes over medium heat without a lid; for a crust, the fire can be made high.
14. Turn the cutlets over, fry on a slightly less than medium heat under the lid, you can add a couple of tablespoons of water so that the cutlets are well fried inside.

We fry delicious

If you are making minced meatballs at home, it is recommended to freeze the meat a little so that it is easier to grind in a meat grinder. It is recommended to cut meat for minced meat in one long strip.
- It is necessary to fry the cutlets in a frying pan well heated for 1-2 minutes so that the cutlets are covered with a crust and the cutlets do not lose their juiciness. You can check the pan by dropping a drop of water - if the oil starts splashing a little, the pan is ready for frying cutlets.
- When all the cutlets are laid in the pan, you need to slightly move each of the cutlets from their place so that the cutlet does not burn to the pan.
- If you cannot turn the cutlet over or the blade is too wide, you can additionally lightly pick up the cutlet with a fork.
- The readiness of the cutlets is checked by piercing the cutlet with a fork - if clear juice is released, the cutlets are sufficiently fried and ready to serve.
- To check the heat of the oil, you can drop a drop of water into the oil; if a drop sizzles in oil, it means that the pan is ready for frying cutlets.
- To cook the cutlets in the sauce, you can pour them over the cutlets 3 minutes before cooking.
- If you did not fry the cutlets and they remained raw inside - return them to the hot frying pan, pour in a quarter glass of water, cover and simmer for 5-7 minutes.
- In order to fry many cutlets quickly, you can use several pans. Fry cutlets from a given quantity of products in 3 pans for 1 hour.
- In order to properly fry the cutlets, it is important to turn attention to salt... To make the cutlets moderately salty, 1 heaped teaspoon of salt is sufficient for 1 kilogram of minced meat. For medium salinity, you need 1.5 rounded teaspoons of salt. For the strong salinity of minced meat, 1 level tablespoon of salt is needed. Minced meat for cutlets should be well salted before frying, it will be too late to salt the fried cutlets. Advice - if you have not salted the minced meat for the cutlets before frying, either serve the cutlets chopped and lightly sprinkled with salt, or with salted sauce, or just salt the sauce if suddenly it is not salty.
- You can fry the cutlets on the cracklings remaining from the previous batch of cutlets, adding a little oil.
- Turn the cutlets away from you to reduce the risk of oil splash and burns. Try to gently turn the patties so that they do not splash into the oil or splatter to avoid contamination of the kitchen and appliances. If oil drops do get on the work surface, wipe off the oil immediately with a tissue.
- Bread is added to the minced meat so that the cutlets do not become dry. The crumb of stale bread soaked in milk, when frying, gives moisture to the cutlets.

Varying minced meat

To taste, in the recipe you can milk-soaked bread replace with black bread (without a crust and it must also be soaked in milk), semolina, crushed white bread or potato starch - 5-6 tablespoons, rolled oats or bran - 4-5 tablespoons. You can also use grated potatoes (2 medium potatoes) or zucchini (1 small) instead of bread.
- You can cook cutlets without eggs - eggs are added, for the most part, for easy formation of cutlets and to keep them in shape. To keep the shape of the cutlets without eggs, it is enough to remove the formed and breaded cutlets in the freezer and hold there for about 20 minutes. By the way, the breading, if you freeze the cutlets, is not sprinkled in oil.
- You can also cook cutlets from mixed minced meat, for example, combine minced pork with turkey, pork with chicken, pork and beef.
- Instead of vegetable oil, for frying cutlets, you can use butter (instead of each spoonful of vegetable oil - 3 tablespoons of butter) or fat from meat and poultry (instead of each spoonful of vegetable oil - 3 tablespoons of fat) - it should be finely chopped and heated in a pan.
- If lean meat is used, you can add juiciness to the cutlets by adding a little chopped bacon to the minced meat.
- Onions into minced meatballs can be chopped in a meat grinder, chopped, grated and then whipped in a blender. It is believed that cutlets with onions chopped in a blender are softer and more airy due to the air that has saturated the onions when beating them.

Storage and more

Store ready cutlets in the refrigerator for 3-4 days; for long-term storage, cutlets are put in the freezer. They can be stored there for several months. However, if you have frozen and thawed cutlets once, do not freeze them anymore, fry them.
- As a breading for cutlets, you can use, in addition to flour, bread crumbs, crushed oatmeal, sesame seeds, ground walnuts or semolina. The breading remaining from frying cutlets, as a rule, cannot be used for something else and the leftovers will have to be thrown away. Part of the breading can be used by pouring the last batch of cutlets onto the uncooked side of the cutlets. These patties will have a more pronounced crust.
- The average weight of the cutlet is 50-55 grams, when it is fried, it will decrease to 40-45 grams.
- Pour a bowl of minced meatballs with cold water, leave for a couple of minutes, then scrape with a spoon and drain the water outside the sink, otherwise there will be a blockage.

How to fry semi-finished cutlets

Frozen cutlets bought in a store and which are semi-finished products must be laid out without defrosting on a hot, oiled frying pan. Fry over medium heat without a lid on each side until golden brown, then add a couple tablespoons of water, cover the pan with a lid and fry more.

How to fry cutlets in Kiev

Products
Chicken breasts - 4 pieces
Butter - 100 grams
Chicken eggs - 4 pieces
Breadcrumbs - 4 tablespoons
Parsley - 1 medium bunch
Salt and pepper to taste
Lemon juice - from 1 lemon
Sunflower oil - 2 cups

How to fry Kiev cutlets in a frying pan
1. Soften the butter at room temperature, mix it with chopped parsley, salt (1 teaspoon) and lemon juice, roll into a sausage and send to the refrigerator until it solidifies.
2. Remove the skin from the chicken breast, cut off the meat from the wing so that the bone up to the joint is completely bare.
3. Divide the breast into 2 unequal parts and remove the white tendon from the small part.
4. Cut small and large fillets in half lengthways.
5. Beat off the tenderloin fillets, season with salt and pepper, add some of the frozen butter, wrap tightly.
6. Wrap rolled tenderloins with large chicken fillets, wrap tightly. You should get the shape of a spruce cone.
7. To prevent the Kiev cutlet from losing its shape, you can pierce it with toothpicks (just do not forget to remove them before serving!).
8. Beat chicken eggs, add salt (1 teaspoon) and stir.
9. Pour oil into a deep frying pan, put on medium heat and heat.
10. Dip each cutlet in an egg.
11. Dip each cutlet in breadcrumbs, then again in egg and breadcrumbs.
12. Put the Kiev cutlet in a frying pan, then bread the other cutlets and put them in butter.
13. Fry the Kiev cutlets over high heat, then turn the cutlets and fry more.
Fry the semi-finished Kiev cutlets over medium heat, periodically turning over, and then with the addition of water - without a lid in a pan.