I have been making homemade semi-finished products at home for a long time - at any moment I took them out of the freezer and cooked quick dinner... Homemade semi-finished products, of course, are better than store products, the choice of which is now great, but you don’t know what was put there.

For example, I cook home-style minced meat - classic.

Soak the loaf for a short time in milk or water. We turn beef, pork and lard in a meat grinder, I do it on my favorite combine. In the same place, we scroll through the soaked bun.

✓ A very interesting taste of cutlets will be obtained by adding equal parts of a white roll and Borodino bread.

We chop the onion very, very finely with a sharp knife, I do not turn it in the combine. It tastes better that way.

Add salt and pepper,. Mix thoroughly. If the minced meat is thick, add a little milk or water to it. Here, the main thing is to tightly form the cutlets, as if tamping them with your palms. Then the cutlet will not fall apart without it. And eggs give the cutlet firmness.

✓ There are various tricks to make the cutlets juicier, someone puts a small piece of butter inside the cutlet, some put a piece of frozen ice. Experiment, don't be afraid. You can add various to cutlets for juiciness - cabbage. For example, minced meat cutlets with zucchini, a recipe, turn out to be unusually juicy and tasty.

Roll the cutlets in flour or breadcrumbs as they like. Various breading options are possible, read. Fry in a pan over low heat for about 30 minutes, first under the lid, and when we turn the lid on the other side, remove the lid.

Recipe for making homemade semi-finished cutlets

We take a larger cutting board, put a plastic bag on it, sprinkle it lightly with flour, and carefully place the formed cutlets.

We put it in the freezer. After a day (or earlier), when the cutlets are thoroughly frozen, we transfer the cutlets to a bag or box to free the cutting board.

Now you always have homemade semi-finished minced meat cutlets in your freezer. You can get as much as you need and fry quickly. You can also separate some minced meat and make meatballs for soup and freeze, you can make dumplings and dumplings. You can make and meat hedgehogs with rice.

For frying, cutlets do not need to be defrosted. Preheat the pan, pour in the vegetable oil and lay out the frozen cutlets. Cover with a lid and fry over low heat for 30-40 minutes. Don't forget to turn the patties. The lid can be opened shortly before the end of frying.

Here is such classic recipe Homemade minced meat patties will help you stock up on semi-finished products in the freezer.

And for cutlets, you can prepare tzatziki sauce.

Ingredients:

• beef 350 g
• pork 350 g
• unsalted pork lard 100 g
• large onion 1 pc.
• loaf 4 slices
• milk or water ½ cup for soaking the loaf
• salt, pepper to taste, seasonings

Minced meat and zucchini cutlets. Economically. How to make semi-finished home videos

Freeze ready-made cutlets in the freezer is possible, but impractical. Moreover, for several reasons at once:

• Firstly, during storage, they will significantly lose their taste, and in order to get pleasure from food, and not just fill your stomach, you will have to experiment with sauces.
• Secondly, frying raw, albeit frozen, cutlets will take the same amount of time as warming up a ready-to-eat one or two weeks at sub-zero temperatures.

That is, it makes sense to freeze only the surplus that, for whatever reason, the family cannot eat immediately after cooking or within 24 hours allocated for storage in the main compartment of the refrigerator. And in the long term, it is better to prepare products from raw minced meat.

For meat and semi-finished meat products, the maximum shelf life in the freezer is 2-3 months. As mentioned above, it is preferable to store frozen food at a temperature of at least -18 degrees Celsius. It is at this temperature that the bacteria contained in the product slow down the vital processes as much as possible.

When placing food in the freezer, use the “quick freeze” function or set the temperature to a minimum. This is the most gentle cooling method. With a gradual decrease in temperature, ice may form inside the workpieces, which will impair their taste after defrosting.

Storing fried cutlets

• Storing cutlets in the refrigerator, when they are completely ready for use, is possible at a temperature of + 4 ° С - + 6 ° С.
• The finished dish should only be kept in a closed container, as it quickly absorbs the smells of the environment and loses its taste.
• You can store fried cutlets in the refrigerator no more than 24 - 36 hours, and at room temperature - up to 6 hours.
• To increase the shelf life fried cutlets, they are placed in a zip-fastener bag or container with a lid and sent to the freezer.
• Storing fried cutlets in the freezer, subject to freezing rules, can last no more than 2 months.

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

What oil should be used to fry various types of semi-finished meat products?

• As for the choice of oil, in which it is best to fry frozen meat semi-finished products, it is not so simple.
• Meat cutlets can be fried on sunflower oil or ghee.
• Chicken Kiev is fried only on 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 number butter or vegetable oil.
• Zrazy can be fried in both vegetable and butter.

How to freeze cutlets at home?

The freezing process consists of three sequential stages:

• Cooling down - the cutlets are transferred from the pan to a plate or baking sheet and left on the table. They should be there until they feel slightly warm when touched.
• Cooling - cover the container with cutlets cling film and put in the refrigerator for several hours. During this time, their temperature should approach 0 (from + 6 ° C to + 2 ° C).
• Freezing - cutlets are laid out in one layer at a short distance from each other and left in the freezer. The freezing process at -25 ° C will take 2.5 to 3 hours. If among kitchen utensils there is a thermometer with a probe, you can use it - as soon as the device starts to show that the temperature in the thickness of the meat product has dropped to -8 ° C, the freezing process can be considered complete.

You need to put cutlets in the freezer in specially designed bags with a zip-lock fastener. They almost do not let in third-party odors and preserve the taste of food as much as possible. Supermarket cling film and disposable cellophane bags are not suitable for this purpose.

Ways to save

Raw

This option is the fastest, since you do not need to waste time roasting semi-finished products. You cook the minced meat according to your favorite recipe, shape the patties and store them in the freezer.

1. One of the convenient ways to freeze raw cutlets Is to put them in Silicone forms for baking muffins. The form does not need to be lubricated, but it is better to breaded the workpieces in flour or bread crumbs- then they will not stick to the package. Place the form in the freezer for several hours, and when the cutlets harden, take them out and put them in a bag or container in which they will be stored without taking up much space.
2. If there are no muffin molds, there is another convenient option - lay out the cutlet blanks on a flat cutting board. Cutlets should not be placed too close to each other so that they do not stick together. From above, they should be covered with cling film - so the semi-finished products will not be weathered. When the blanks are firm enough, they can be folded into any convenient container or bag.

When placing blanks for storage, it is worth sticking or putting a note in the bag with the date when the freeze was made. The shelf life of frozen foods is limited, and these stickers will help you use the right convenience foods in a timely manner.

We offer you to watch a visual video about freezing meat cutlets:

Lightly fried

This is another quick and convenient way to prepare semi-finished products.

1. Cutlets need to be fried on high fire a few minutes on each side for a crust to appear. It will "seal" all the juice inside, and after defrosting the cutlets will definitely not be dry.
2. After frying, you can lay out the workpieces on a napkin so that excess fat is absorbed - so they become less high-calorie.
3. Then, when the cutlets have cooled down, all that remains is to put them in a convenient package and send them to the freezer.

Attention!

Only completely cooled workpieces should be placed in the freezer. If you have fried cutlets, wait until they cool down, and only then put in the cold.

You can also freeze ready-made cutlets.... Just cook them in the usual way, cool and place them in the freezer in any convenient container. If necessary, it will be enough to defrost and reheat them, which will take very little time - after all, they are completely ready.

Storage of purchased semi-finished products

You can store cutlets bought in a store in the refrigerator, on any shelf (except for the door) at + 1 ° C - + 6 ° C for 36 hours.

In order for such semi-finished products to be better preserved, they are placed in a certain container:

• a plastic container with a lid;
• plastic bag;
• enameled dishes covered with foil;
• food foil.

The storage of cutlets in the freezer should take place at a temperature not higher than -18 ° C. The shelf life of this product when frozen is 2 - 3 months.

When choosing semi-finished meat products, it is better to give preference to trusted manufacturers and distributors. If the product turns out to be of poor quality, it can cause serious poisoning or intestinal infection.

It also happens that semi-finished products are largely composed of ice. This is done to increase their weight. During the frying process, they end up in a certain amount of water and cannot fry normally. You do not need to buy such a product next time.

High-quality semi-finished products are always equipped with a sticker with information about the release date, shelf life and the composition of the minced meat. And the minced meat itself should have a uniform consistency and be dense. White inclusions are permissible for this product. In some types of minced meat, a certain amount of fat is present, which is considered normal.

With modern technologies, even a hostess who is in constant time trouble will be able to freeze raw, meatballs or dumplings for at least a week and diversify every day family menu freshly prepared meals.

The taste of the product, subject to the conditions of manufacture and storage, does not change.

Frozen cutlets are especially good. If for dumplings, pancakes or dumplings we have to cook both the dough and the filling, in this case everything is simple: we sculpt blanks from the minced meat, and then send them to the freezer until they are needed.

How to freeze homemade burgers

You can cook semi-finished products from meat, poultry, fish or vegetables (vegetarian option).

The principles of freezing are the same everywhere. Let's consider them on the example of meat cutlets.


We make minced meat from the products we are used to. Since semi-finished products can become dry after freezing, some housewives try to take two types of meat for them: one fatter - pork or lamb, the second - less high-calorie, most often beef.

Fish cakes are flavored with twisted bacon.

Raw onions and garlic added to minced meat may lose some of their flavor when stored in the freezer. It is recommended to pre-fry them slightly and then add them to our semi-finished product. In addition, cutlets with cheese onions are stored less than without it.

Minced meat should be immediately salted and spices added.

The next step will ensure the integrity of our piece when frying. To prevent the cutlets from falling apart in the pan, the minced meat must be thoroughly kneaded and beaten off. Then the structure of the meat mass will be homogeneous, and at the end we will get a juicy, soft and fluffy product.

We shape our cutlets. It is advisable to throw them from palm to palm several times - a kind of "mini-beating" or hit the board several times.

Although each hostess has her own idea of perfect cutlets, we recall that it is undesirable to sculpt large products. They can disintegrate when turned over in a pan. Cutlets that are too tall will remain moist in the middle, and thin cutlets will dry out and harden. The optimum thickness of the semi-finished product is 2 cm.

The taste of the product changes slightly, but this does not pose a particular problem. If you want the feeling that our products are "hot, hot", it is best not just to heat them up, but to stew them in some rich sauce.

Freezing ready-made cutlets is simple: after complete cooling, we place the result of culinary creativity in a food container (it can crumble in a bag) and send it for storage.

How to fry frozen burgers properly

Both homemade and store-bought convenience foods are prepared in the same way. However, factory-made products also need to be chosen correctly. We advise you to pay attention to the following points:

1. Integrity of the packaging... A torn box or polyethylene may indicate a violation of the storage conditions of the product. It is best to buy products in transparent vacuum packaging - they retain their taste and aroma, and, moreover, are clearly visible.
2. Shake the cutlets in the box. If they knock, it means they have not defrosted or stuck to the cardboard.
3. Long list of ingredients indicates poor product quality: the content of preservatives, dyes, flavors, trans fats and other "harmful substances" in it that are absolutely unnecessary for our body.
4. It is necessary to pay attention to the sequence of listing the components. In minced meat cutlets, beef (poultry) comes first, then pork or lard. Water should be in the last place, or even better, that it should be absent altogether. The proportion of meat in the product varies from 80% to 20%. It is clear that the less vegetable proteins are in the composition, the better the quality of the semi-finished products.
5. Trans fats are listed as "hydrogenated oils" in the ingredient list.
   A large amount of bright, aromatic spices most likely indicates an attempt to disguise a stale product.
6. If minced meat is visible through the breading, the cutlets will turn out to be dry and harsh.
7. Appearance... The cutlets should have the correct shape and a pleasant creamy or golden hue (depending on the breading). Gray color indicates repeated freezing, cracks - an excess of water and moisture-retaining "chemistry".

note

GOST or TU? We already know that quality products are manufactured only in accordance with government regulations. But manufacturers often go for a trick: they indicate on the packaging of goods produced according to technical conditions (and they can be absolutely arbitrary) the GOST number, which they are supposedly guided by. Don't fall into this trap. The "TU" marking clearly indicates that it is far from clear standards of product quality.

Weighed semi-finished products have a number of disadvantages: the date of their production, composition and manufacturing conditions are unknown. The main plus is the low cost. If you have to save money, you need to buy goods only from trusted brands.

Do I need to defrost semi-finished products

Most culinary experts agree that it is better not to do this. After defrosting cutlets easily lose their shape, "float", their taste deteriorates.

However, the question remains whether the meat will have time to cook if the semi-finished products are fried, for example, in a pan or in a microwave. With such concerns, you can defrost the cutlets in the same microwave for about 5 minutes at a power of 600 watts. Or take it out of the freezer in advance and hold it in the refrigerator for a while, so that it "moves away" a little.

But there is culinary tricks, allowing you to bring the product to full readiness... We will talk about them below.

How to fry frozen patties in a pan

We heat the oil until a slight haze appears. You need to choose fat in accordance with the composition of the cutlets:

• baked lard is suitable for products containing pork or lamb;
• fish cakes it is better to fry in refined sunflower or olive oil;
• the same product is also suitable for poultry;
• the exception is the Kiev cutlets, for which they take only butter.

We spread our semi-finished products without defrosting and fry for 8 to 10 minutes on each side until a golden crust appears.

Attention!

The bottom of the pan should be thick or Teflon lined to prevent the food from burning. There is no need to salt and sprinkle!

Do not forget about the splashes, which will provoke the liquid from the cutlets getting into the oil. Therefore, if we are not striving by all means to get a crispy crust, it is better to immediately cover the pan with a lid.

You can also do this after quick searing over medium heat, reducing it to a minimum. So we will already stew the cutlets so that the middle does not remain damp, which is dangerous, especially when we are dealing with store products.

On a note

How much exactly to fry the product in a pan depends on the minced meat you choose. The longest time - up to 20 minutes, pork products are cooked. Poultry and fish are twice as fast (10 - 12 minutes).

A clear juice is released from the finished meat products.


When stewing, you can add a little water, spices, fried onions, tomato paste or sour cream to the pan. You will get a great sauce that will improve the taste of cutlets, first of all, purchased ones.

Cooking frozen patties in the oven

Semi-finished products can be baked - you get an excellent dietary dish.


There are two ways:

No frying

1. Put the cutlets, without defrosting, in a greased refractory mold.
2. Let's preheat the oven to 200 ° C and send our semi-finished product there.
3. It is advisable to cover the product with foil - this way it will bake better and hold for 15 minutes, and then the same amount without it.

Alternatively, you can use a culinary sleeve.

Browning in a pan

1. We fry frozen semi-finished products in hot oil for literally 3-5 minutes.
2. Transfer to a baking sheet or in a mold, fill with sauce and bake in a preheated oven for 20 - 30 minutes.

Diet steamer recipe

Owners of a wonderful device for steaming, all that remains is to put the frozen patties on the wire rack and cook for 30 minutes. If the inside of the meat remains pinkish, you need to wait another quarter of an hour.

Quick cooking of cutlets in the microwave

This option is only suitable for devices equipped with a grill.

1. Defrost semi-finished products using the appropriate function.
2. After that, cook them for 7 minutes in a combined mode: "waves" plus grill.
3. Turn over, grease with sour cream. Then let sit only on the grill for 3 minutes to get a crispy crust.
4. You can sprinkle cheese on the dish and turn on the same mode for another 5 minutes.

Ready frozen cutlets must be folded into a glass microwave container, covered with a lid and heated for 14 minutes at a power of 650 watts. Then turn off the appliance and let the food stand for 2-3 minutes.

There are enough ways to prepare frozen semi-finished products for each housewife to choose the most suitable option for herself. It is only advisable to make cutlets with your own hands, and not rely on factory manufacturers.

If you find an error, please select a piece of text and press Ctrl + Enter.

2 years ago

One of the most popular meat dishes in Russian cuisine, there are cutlets - small flattened minced meat balls that can be fried, baked or steamed. They are prepared both from a mixture of beef and pork, which is a traditional basis, and from less fatty types of meat - chicken, turkey, or fish. When working with any meat, it is very important not to leave it raw after heat treatment, so most housewives often have a question: how much to fry cutlets in a pan so that they retain their juiciness?

How many minutes to fry the cutlets correctly?

Someone advises to cook this dish in just 10 minutes., believing that this is the only way the minced meat will not dry out, and no embers will remain in the pan. Someone, on the contrary, claims that you cannot fry cutlets for less than half an hour, otherwise they will remain half-baked. Who is right? Both sides, because there are several different methods of work. In addition, when planning to fry cutlets, you must consider:

• they have just been molded or frozen;
• what size products are heat treated;
• what kind of minced meat was used for the base;
• how strong the fire is exposed;
• what result you need to achieve.

The answer to the question "how much to fry cutlets in a pan in time" for a raw and frozen semi-finished product will differ: the latter requires preliminary defrosting. Moreover, it can be immediately laid out in the pan, however, it will take about 5 minutes (the time depends on the size of the product) for all the ice to melt (especially from the middle) before the surface begins to brown, and the meat itself inside is exposed to strong heat treatment... Fresh cutlets will fry much faster. For the rest of the points, the picture is as follows:

• The size also directly affects how long the frying will last: medium cutlets are cooked for about 20 minutes (in total), very large (this is typical for Kiev cutlets) for 25-30 minutes.
• Minced meat is always cooked at about the same speed - both pork and beef take a little longer than chicken or turkey. Fish is considered the fastest, so such cutlets should never be overexposed: 3-5 minutes on each side is considered the maximum period for medium-sized products.
• The higher the power of the burner, the faster the cutlets will brown and cook inside, although it is not recommended to fry them at maximum heat: the middle may remain damp by the time the crisp appears.

The result is often a matter of taste. If you are absolutely sure of the quality of the minced meat, and you have also warmed up a large amount of oil well, even cutlets made from a mixture of beef and pork can be fried in exactly 10 minutes. 3 minutes on each side, so that the product is half covered with oil, and another 4 minutes for the cutlets to reach under the lid with a small (literally 2-3 tablespoons) amount of water. However, the dish according to this scheme turns out to be rather fatty and definitely not the most useful.

Also pay attention to the fact that frying itself is the stage when you give the cutlets golden brown while sealing the meat juice inside. It does not always last long, otherwise the products will simply burn out: only 5-7 minutes on each side, if the power of the burner is almost maximum. Subsequent actions are stewing or baking, and most housewives, when asking how much to fry cutlets in a frying pan of minced beef, pork or chicken, means it by the same word "fry". Respectively, complete cooking cutlets usually lasts about 20 minutes.

In order for all the above information to become more understandable and you stop wondering how much to fry chicken cutlets, fish or classic (beef with pork), below are some of the most common cooking options, indicating the time frame and all conditions for a particular dish. The easiest one is for medium-sized cutlets made from combined minced meat:

1. Heat in a frying pan with thick (!) Walls so much vegetable oil that the bottom is completely covered with a layer of 2 mm. In a standard frying pan with a diameter of 24 cm, this is about 3 tbsp. l.
2. Place freshly formed cutlets in hot oil, doused in bread crumbs, flour, or crushed oatmeal.
3. Reduce the power of the burner to 80%, fry for 4-5 minutes: the surface should darken significantly, and the part that does not touch the bottom should change color from pink to close to gray (an indicator that the meat is no longer completely raw).
4. Turn the patties over and fry on the other side for the same 4-5 minutes.
5. Pour 50 ml of boiled warm (!) Water into the pan, cover the pan with a lid. Reduce the power of the burner to 30% and let the cutlets cook for another 15 minutes.

If they are ready, piercing with a knife, you will see clear juice. Pink speaks of the dampness of the meat. Using the same scheme, you can fry frozen cutlets, but the time for working with the first side increases by at least 5 minutes. The exact time depends on how much ice the product contains, how quickly it defrosts.

If you are planning to cook diet cutlets, but still want a crust, so the steamer disappears, but there is no oven, you can use an alternative method (the frying time is increased in comparison with the traditional one). It is great for fish, chicken and turkey cutlets, as well as minced meat mixed with vegetables or cereals. The scheme is as follows:

1. Drizzle the bottom of a thick skillet with a good non-stick coating refined olive oil: just to make a thin film. The product should not float in this oil.
2. Place the formed flat patties in a preheated skillet, fry at maximum power for 2 minutes on each side.
3. Then turn the cutlets over again, cover with a lid, reduce the power of the burner to 20% and cook for 10 minutes.

Cutlets that are fried for a child (from the same fish or chicken) can be cooked immediately under the lid on each side for 10 minutes at a power slightly above average - 65-70%. This will brown them slightly and steam securely inside.

How to cook semi-finished meat products correctly and tasty different 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 cooking 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 spicy taste It is advisable to first fry semi-finished products 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 grill 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