How to fry cutlets in a pan. Minced beef cutlets

Dear readers of the Mistress of the Estate blog, today I will share with you useful tips about how to fry cutlets in a pan. We often fry cutlets, but, unfortunately, not everyone succeeds. Sometimes they are tough. and it happens that they fall apart or stick to the pan tightly.

Therefore, the secrets in this article, I think, will not interfere with any hostess.

How to fry cutlets correctly

Secret 1: Use stale white bread for cutlets. If you use fresh bread, your cutlets will become sticky inside. Keep in mind that adding bread gives the cutlets splendor and increases their volume, because it absorbs the juice released from the meat. Do not add too much bread to minced meat, in addition to juice, it also absorbs fat, on which the dish is fried.
Secret 2: It is better to soak bread not in milk, as many do, but in water. Milk protein deprives meat products of rigidity.
Secret 3: If you are making some minced meat dishes with the addition of soaked bread, do not squeeze the water too hard before putting it into the minced meat.
Secret 4: When sculpting cutlets, put a piece of butter or ice in the middle, this will add juiciness.
Secret 5: Do not mince the onion in a meat grinder, but chop it finely.
Secret 6: Eggs are only introduced into minced fish or when you make cutlets from vegetables and cereals. They are driven in for a bunch. Eggs are added to minced meat only in canteens, because they put more bread than meat. Add a little starch to the minced meat for a binder (1/3 tablespoon per kilogram of minced meat).
Secret 7: To prevent minced meat from sticking to your hands, put a bowl of water next to it and wet your hands.
Secret 8: Fully cooked minced meat needs to be "spanked" well. The meat will firm up and won't fall apart. Then it needs to be put in the refrigerator for several hours so that the minced meat is aged.
Secret 9: You can bread either in an egg or in flour.
Secret 10: Viennese breading recipe - flour, egg, crackers.
Secret 11: Breading for a crispy crust - flour, egg, crackers, egg, crackers.

How to fry minced meatballs

The most popular way is a frying pan. But many housewives prefer to fry in the oven. So they turn out juicier and less smell is emitted when frying.

Usually cutlets from any minced meat are first fried over higher heat to form a crust, that is, to “seal” all the juice inside the cutlet.

When they are fried this way, they will always hold their shape. But much depends on minced meat, or rather on the meat from which it is prepared. so cutlets from poultry, chicken or turkey always turn out to be dryish, so it is advisable to add a little bacon or duck or goose meat to them.

Fish cakes are always the juiciest and softest, they cook faster, but they are the worst to keep their shape.

The fatter the minced meat, the more you need to add components that will absorb excess fat and will not let the cutlets fall apart.

How long to fry cutlets

Again, it all depends on the stuffing. The main thing is to observe the measure and not to overexpose the cutlets on the fire, otherwise they will turn out tough even if the minced meat was cooked according to all the rules.

Cooking time cutlets on average from 15 to 25 minutes, no more. Usually the first side is fried 2 times faster than the second, which is simultaneously fried and steamed under the lid.

How to fry frozen meatballs (store-bought)

Often we simply do not have enough time to cook cutlets ourselves, then we have to buy them in the form of semi-finished products in the store. You need to fry frozen cutlets adhering to just a few principles:

Do not defrost
Strictly observe the temperature required for good frying.
Fry longer than homemade cutlets from fresh minced meat.

Thawed, even slightly thawed cutlets immediately begin to spread in a frying pan and it can be problematic to turn them over. It is better to put them in a pan completely frozen. Moreover, why should we spend time defrosting?

You need to fry semi-finished products so that they are simultaneously covered with a crispy crust and melted, then they will keep their shape.

A frying pan with vegetable oil or fat should be heated to medium temperature and over medium heat, without a lid, fry one side of the cutlets, 7 minutes will be enough.

Then we turn the cutlets over, reduce the heat by half and fry the other side already under the lid until golden brown, on average 15 minutes. chicken and fish cutlets are fried less, pork ones need to be fried longer.

Homemade cutlets - recipe

Required products:

Minced meat - 700 grams

Onion - 1 piece

Starch - 0.5 tablespoon

Water or milk - 150 grams

Stale wheat bread - 100 grams

Salt, pepper to taste

Flour or breadcrumbs

How to cook:

Soak bread in water or milk, pass through a meat grinder and mix with minced meat. Finely chop the onion and send it there too. Salt, pepper, add starch, mix everything well. The stuffing should not be too thick, in which case, add a little water in which the bread was soaked.

Let the minced meat stand for an hour in the refrigerator before forming the cutlets. Then we divide it into equal parts, beat the cutlets well with our palms and roll in flour or breadcrumbs. Ready cutlets are immediately fried in a pan on both sides for 15-20 minutes.

Homemade minced chicken cutlets, video recipe

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 on your own. initial stage cooking fried cutlets so as not to spoil completely favorite dish.

Firstly, before frying cutlets in a pan, it would be very good 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 minced meat defects 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 beaten out, as a result of which the collagen that binds cutlet mass. In this case, you need to beat the minced meat to the desired consistency or add an egg to it and mix thoroughly. After repeated knocking out, the mass must be kept in the cold for at least an hour and then proceed to fry 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, mix the cutlet mass and wait until the gluten or protein fibers swell and the binding of the particles begins.

Of course, for frying cutlets you need to choose proper fat and the right dishes. First, about fat. If deep-frying is necessary, then we definitely choose refined vegetable oil. It has no smell, and therefore the taste and aroma of cutlets will not change during frying. The smoking of refined oil begins at a temperature above 200ºϹ, and this temperature is quite enough for cooking cutlets. In natural vegetable oil (unrefined) at 110ºϹ, microparticles of the raw materials 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 bad effect on the taste of the finished dish.

If we are talking about cutlets from poultry or fish, 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 heat-resistant dish at a temperature 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 creates the necessary taste of the product;

Use non-whey ghee made entirely of milk fat;

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

Of course, when choosing fat, it is necessary to take into account the composition of the cutlets. For some semi-finished vegetable products, vegetable oil is definitely better: for example, this applies to carrot semi-finished products. But potato or cabbage cutlets will be equally tasty if you use any of the listed fats for frying. Just the taste will be different, but this will only bring additional variety. For frying pork cutlets ground beef Pork fat is fine.

A few words about dishes. In a pan with a good Teflon coating, you can fry cutlets without using fat. If the pan is used correctly, according to the instructions, and there are no scratches on it, then sticking and burning of cutlets does not threaten. 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 steaming them from the inside.

In the arsenal of every housewife there is a set of frying 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 cast iron pans, since it is precisely such dishes that allow you to get the necessary 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 conventional 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 slowly follow the process heat treatment. 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. With high heat in such a pan, the cutlets will quickly fry on top, remaining undercooked inside. With a weak heating of the Teflon pan, the cutlets will be stewed rather than fried, and in this case golden brown cannot be achieved.

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

How long to fry cutlets in a pan? The answer is obvious: to full readiness. But if 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 chopped minced meat from 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 humidity of the cooked minced meat.

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

But in any case, meat and fish cutlets must first be fried until crusty 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 cutlets after preliminary heat treatment in a pan, in the oven, and you can steam them in own juice, or stew by adding broth, water or a specially prepared sauce.

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

Recipe 1. Juicy homemade cutlets

Ingredients:

Fat 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)

Cooking:

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

Fry 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, white (powder) 50 g

Cheese, hard 250 g

Sour cream 150 g

Ground pepper

Flour (for breading)

Clarified butter for frying

Cooking:

Finely chop the cabbage, grate the cheese (finely), ground crackers and mushroom powder combine with sour cream. Salt the cabbage and add chopped garlic, ground spices, lightly crush so that it releases the juice. Combine all the prepared ingredients in the cutlet mass, mix. It is necessary to form semi-finished products immediately, with hands moistened in water and immediately fry at medium temperature, in heated fat. Fry on each side for 2-3 minutes.

Recipe 3. Cutlets from beef liver with buckwheat

Ingredients:

Buckwheat porridge 250 g

Egg 1 pc.

Liver 350 g

Garlic 15 g

Flour 70-80 g

Mayonnaise 50 g

Fat for frying

Cooking:

Boil 120 g of buckwheat in 350 ml of water. Porridge should not be crumbly. Chop 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 liquid, 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

Egg 1 pc.

White bread, stale 200 g

Milk 100 ml

For sauce:

Sour cream 10% 300 ml

Garlic 10 g

Parsley, chopped

Cooking:

Grind bread soaked in milk, onion and chicken pulp. Add spices, chopped garlic, egg and prepare the cutlet mass. Keep it in the refrigerator and form balls of 60-70 g each. Let them in heated oil, covered with a lid, for 10-15 minutes. Combine sour cream with flour and spices. In thick sour cream, if necessary, add water. Pour the liquid into the pan with meatballs and simmer for another five minutes, cover with a lid, add greens, let the sauce boil and turn off the heat.

Recipe 5. Pollack fillet fish cakes

Ingredients:

Lemon juice 50 ml

Pollock fillet 700 g

Egg 1 pc.

Butter 120 g

Bread 200 g

Breadcrumbs for breading

Cooking:

Combine crushed bread with onion and fish, slaughtered in a blender, add lemon juice, egg and spices. Stir the minced meat, add softened butter and beat out the mass. Cool and form flat round patties, bread them in breadcrumbs, put on a dish, and put in the cold. It is better to fry such cutlets in deep fat so that the oil from the cutlet mass does not have time to leak into the pan.

How to fry cutlets in a pan - tricks and tips

readiness meat cutlets you can check by pressing with a spatula or fork on the cutlet: if as a result of pressure transparent juice comes out, then after 2-3 minutes of steaming, you can remove the cutlets from the fire.

If you monitor 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 the first pressing. Although any fried food is quite harmful, you should try to reduce this harm to a minimum.

Do not use the same oil twice, because after frying the cutlets in a pan, this oil turns into a toxic substance containing carcinogens. After frying cutlets, the remains of such oil should be thrown away. AT best case 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 breadcrumbs. Juiciness is provided by protein or starch.

Probably one of the most popular dishes, which every mother prepares with love for her children, are cutlets. Their excellent juicy taste is remembered by everyone since childhood, because how much warmth and care each mother invested in them, wanting to feed the child as tasty as possible.

Initially, such a dish as "cutlet" came from France, which literally means "rib". It is not surprising, because now cutlets are cooked from minced meat or minced meat, and a few decades ago, a cutlet was a whole fried piece of meat on a rib bone.

To prepare especially tasty and tender cutlets, every housewife should know a few important secrets and recommendations:

If you pass the meat for minced meat through a meat grinder not once, but twice, the cutlets will turn out to be more juicy and tasty (this is especially true for sinewy meat);
If adding an egg to minced meat is optional, but only if desired, then adding an egg to minced fish is a must. The egg binds the minced fish and the cutlets will not fall apart during frying;
Additional cold water in cutlets only for good! The more cold water (or even ice) in the cutlets, the juicier they will be. Do not be alarmed, the water will evaporate during frying, and the meat juice will remain. But you can’t abuse water either! You need to see that very edge, otherwise, because of huge amount water cutlets just fall apart.

How long to fry minced meat cutlets in a pan

As a rule, the duration of frying primarily depends on their size. If you have cutlets that are standard in size and shape, you need to fry them for 5-7 minutes on each side. It is not recommended to cover the pan with a lid, so that the cutlets acquire a fried appetizing crust.

If you want stewed cutlets, after frying them, cover them with a lid and reduce the heat a little. the dish will be steamed and will be softer and more tender.

How to make delicious minced meat for cutlets

The modern version of cutlets is the result of torment and reflection on options for how to cook harsh meat more tasty. Previously, not everyone had the opportunity to buy expensive and selected meat, and harsh meat is also meat. So it happened: we tried to grind tough meat, added some fat and fried. The result was meatballs, the taste of which exceeded all expectations. The whole world began to fry them for the holidays and on ordinary days, and delight their relatives and friends with them.

Of course, minced meat is best done with your own hands - this will turn out the most delicious. However, if this is not possible, it does not matter, you can easily buy it in the supermarket, you just need to carefully consider it and choose the best of all possible options.

For cooking home version minced meat is necessary:

0.5 kg of meat;
about 200-250 grams of white bread soaked in milk / water;
1 large onion;
ground pepper;
salt;
a little water.

The main key to success homemade minced meat for cutlets - the correct proportional ratio of bread and meat in it. Remember the mass of soaked and squeezed bread should be 40% of the mass of meat. If the mass of bread greatly exceeds the mass of meat, the cutlets will come out dry and tasteless.

To properly prepare bread for minced meat, you first need to cut off the crust from it, cut it into small slices and pour milk / water over its crumb. As soon as the bread is completely soaked and swollen, it must be carefully squeezed out.

Cut the meat into small pieces and, together with the peeled onion, pass through a meat grinder. Do the same with the previously squeezed bread. Add salt, ground pepper and a glass of water to the resulting mass. Mix thoroughly. The more intensively you knead the minced meat, the tastier and juicier your cutlets will be. Mince is ready!

As in any business, the process of preparing minced meat also has its own subtleties. Leave your minced meat in a cold place for 2 hours and your cutlets will come out even more juicy. But this is not mandatory, but just a recommendation. If you do not have time and need to urgently cook cutlets - cook right away. Don't be afraid, they will also be incredibly tasty.

Despite the fact that the recipes for cooking cutlets are quite simple and do not require any extra effort or large financial costs, the taste of this dish can be very rich and has been enjoyed by its eaters for many centuries in a row.

How to make delicious cutlets from homemade minced meat in a pan

This version of the recipe is the most practical and quick, since the process of its preparation will free you from the separate formation of individual portions of cutlets and wasting a lot of time.

As expected, the main ingredient for preparing a dish according to this recipe is homemade minced meat (how to cook it was described earlier).

To begin, take a flat tray, line it with parchment paper, and sprinkle water on top. From the previously made homemade minced meat, roll up small identical balls and put them on the prepared tray. Then, each of them must be rolled in wheat flour or breadcrumbs and place in a hot oiled skillet.

As soon as one side of the cutlets is well fried, turn them over to the other, and fry for the same amount of time. Carefully watch the patties - they should not be gray or too overcooked. Ready!

When hot, cutlets have a particularly rich and juicy taste. Serve them with mashed potatoes, vegetables or other side dish, and there will be no limit to the joy of guests.

How to fry frozen cutlets in a pan

Oddly enough, even purchased cutlets can be cooked tasty and appetizing. But the main thing to remember is that before frying, semi-finished cutlets should never be thawed, otherwise all the juice will flow out of them and they will be dry.

The process of preparing frozen cutlets consists of two stages: frying and stewing. First, they need to be thoroughly fried in hot vegetable oil until golden brown(about 5 minutes), then they should be transferred to a thick-bottomed pan, pour in a little water and cover with a lid. It is necessary to simmer the dish for about 30 minutes on a small fire.

The result should be very tasty and tender meatballs. Guests will not even think that these cutlets are a quick purchase option.

Recipe for dietary minced chicken cutlets

This version of the dish is dietary, and is suitable for people who follow their diet. diet food as well as for very young children.

Ingredients:

0.5 kg chicken fillet;
3-4 small slices of bread;
large bulb;
milk/water;
egg;
ground pepper and salt.

First you need to soak the bread. Fill it with milk/water and leave to soak. Next, pass through a meat grinder chicken fillet and peeled onion and mix with the egg. Salt, season with pepper and knead for 5-7 minutes.

After kneading, form small balls from all the minced meat, put them in a saucepan with a thick bottom and pour boiling water over it. Cutlets should be 2/3 covered with water. Make a small fire and cover the pan with a lid. Simmer until done.

If desired, cutlets can be served sprinkled with herbs or sprinkled with a little butter.

Delicious pollock fish cake recipe

Huge popularity among dietary types of cutlets are not only chicken cutlets but also fish. Since ancient times, every nutritionist advised to eat fish cakes at least once a week, as they are very healthy. Let's try!

Ingredients:

0.5 kg fish fillet(any fish you like);
clove of garlic;
egg;
cream;
a pinch of dried herbs
a pinch of paprika;
ground pepper;
salt;
breadcrumbs;
vegetable oil (for frying)

Carefully check all the fillets for the absence of bones in it and pass through a meat grinder. Add the egg, chopped garlic, salt and pepper to it and mix. Then add about 2 tbsp. l cream, paprika and herbs, and mix well again.

Without stopping stirring, slowly add the breadcrumbs to the mixture and knead until it finally stops sticking to your hands. Then, form flat-shaped cutlets from the minced meat, dip in the previously beaten egg, roll in breadcrumbs and dip in the hot oil in a pan. Fry until done!

What's your favorite meatball recipe? Or maybe you know some special cooking secrets?! Let's share! Tell us your branded recipes and maybe they will become popular all over the world.

Hello my dear foodies. I want to brag to you. I have a new assistant in the kitchen - a meat grinder 🙂 I kept going and moaning to my husband that I want cutlets. And I can’t buy store minced meat, I’ve seen enough of how they cook it. Yes, they add a lot of fat. My husband could not stand it and dragged me to the store. Now I can cook all kinds: fish, chicken, vegetables and meat dishes from minced meat. I even began to sometimes cook delicious belyashi and juicy chebureks. And today I’ll tell you how to fry cutlets in a pan. I’ll also tell you about the preparation of semi-finished products - even I don’t always have time to stand in the kitchen.

In general, homemade cutlets are a symbol of a happy family life. As practice shows, the wife usually does not cook such goodies if there is discord and quarrel at home. This dish is fried only for the most beloved and dear ... it's such an old legend 😉

Do you know, friends, that initially cutlets were made not even from minced meat? They were pieces of meat on a rib bone. And the word "cutlet" comes from the French côte and côtele - "rib" and "ribbed".

In our country, this dish appeared thanks to Peter I. He was famous for the fact that he loved all sorts of foreign customs and dishes. This is how cutlets appeared in Russia. Only towards the end of the century before last, they slightly changed. They looked like an appetizing cake of minced meat. And meat ribs are better baked in the oven. They will be much softer this way.

How to make minced meat at home

The modern version of cutlets arose for the reason that they began to think about how to cook harsh meat. Well, it's indecent to make them from a good expensive one without fat. But grind the harsh meat, add fat and make cutlets - it will turn out gorgeous.

Of course, it is better to make minced meat yourself at home than to buy it in a store. Moreover, you can cook a lot of tasty things from minced meat 🙂 Or at least choose the store where they will make it in front of you.

So, in order to properly prepare the cutlet mass, take:

500 gr of meat;
200 g of white bread soaked in water (or milk);
1 head of onion;
water;
salt;
freshly ground pepper.

Friends, the basic principle of making delicious cutlets is correct proportions meat and bread.

Add 40% bread to meat. For example, we take 1 kg of meat, which means we take 400 g of bread soaked in water / milk. Measure exactly soaked and slightly wrung bread

Cut off the crust from the bread and fill the crumb with water or milk. You don't need to dry it first, it will get wet anyway. Pour in enough liquid so that the crumb is well soaked.

Cut the meat into pieces so that it is convenient to lay in a meat grinder. Cut the peeled onion into several slices and also pass through a meat grinder. Finish grinding the ingredients in a meat grinder with softened bread. So that the pieces of meat do not remain inside.

Then minced meat salt and sprinkle with pepper. Add a glass of water (it will make the stuffing even juicier). And stir it vigorously so that the water enters the proteins of the meat.

Homemade stuffing is ready. But there is one nuance on which I want to dwell. Cutlets will come out much tastier if the minced meat is kept in the refrigerator for 2 hours. But if you do not have time, then cook right away.

How much to fry?

yummy from minced meat I advise you to fry on medium heat in a skillet. Cook for 5-8 minutes each side until golden brown. The vessel must not be covered with a lid.

As you fry on both sides, reduce the flame of fire to a small one. Cover the pan with a lid and cook for another quarter of an hour. The main thing is that they are well fried inside. If you're not sure they're cooked through, turn each piece on its side and cook some more.

Recipes for delicious meatballs

Well, here are the recipes prepared for you, my dears, with photos and videos. They are easy to prepare. And how wonderfully delicious! But you yourself cook, taste, and then write reviews in the comments.

How to fry cutlets in a minced meat pan

Take a flat plate or baking sheet, cover with parchment paper. Wet it with water. Roll all the minced meat into balls of the same size. And put them on paper. Then take each serving, roll in wheat flour or breadcrumbs. Drop immediately into hot oil.

This will reduce the time between preparing each serving and putting them in the pan. So, you will spend much less time at the stove. I cook some cutlets right away, and freeze the rest on the board. Then I put it in a package.

All cutlets will be fried in the same time (how many minutes to cook - see above). As they are fried on one side, turn over to the other, doing this with two forks or a spatula.

And here is the video of the preparation. We look and lick 🙂

it homemade dish can not be compared even with the best restaurants. Serve rosy yummy with piping hot vegetables, boiled rice or other garnish.

How to cook without oil

We will create diet chicken with you. Such cutlets, cooked without a drop vegetable oil or other fat are considered dietary. Yes, even small children can cook this dish.

Take:

500 gr chicken fillets;
a couple of small slices of white bread;
1 head of onion;
milk or water;
egg (optional)
salt;
freshly ground black pepper.

Pour the bread crumb with milk and water and leave to soften. Grind the fillet and onion with a meat grinder. Let's put an egg in here. Salt the mass, season with pepper and knead well.

From minced chicken form small balls. We spread them in a deep frying pan or in a thick-bottomed pan, and fill it with freshly boiled water. Water should cover 1/3 or 2/3 of our cutlets. We set the fire to a little less than medium, and cover the container with a lid. And simmer them until done.

The average cooking time is 15-20 minutes. But, my dears, do not focus only on how long the sweets should be “fried”. There are other signs of product readiness. Once the water has evaporated, gently pierce the patties. If clear juice comes out of them, they are ready.

How to fry frozen cutlets in a pan

Prepare purchased semi-finished products so that they turn out juicy and appetizing. Do not defrost store-bought cutlets before cooking. Because all the meat juice will flow out and the dish will come out dryish.

The whole cooking process can be represented like this:

Fast frying - first, until golden brown (about 5-7 minutes in time), fry in hot vegetable oil. After that, the cutlets will look appetizing, but inside they will still be damp.
Quenching is the next step. Put the dish in a thick-bottomed saucepan, add a little water and cover with a lid. Cook over medium heat for about half an hour.

It will turn out very tender and tasty. If you try, your family will not even guess that they are eating a purchased option. Of course, if you do not let it out yourself 🙂

For those who do not want to fry in vegetable oil, you can do without the first item. I heat up the pan, pour water. When it boils, I put cutlets. And the carcass under a slightly closed lid. Cooking from 2 sides.

And if you don’t want to dirty the pan, pour water and put the cutlet on parchment paper. Turn the patty over once. So don’t increase the calorie content and you don’t have to wash the pan 😉

How to cook minced fish

And here is the recipe:

400 gr fillets;
1 clove of garlic;
milk or cream;
egg;
salt;
nutmeg taste;
½ tsp sweet paprika;
black freshly ground pepper;
½ tsp dry greens;
½ st. breadcrumbs;
vegetable oil for frying.

Make sure there are no bones in the fillet. Then pass the prepared product through a meat grinder. Add egg and minced garlic. Stir the mass. Then salt and pepper the mince. And also add paprika, herbs and nutmeg to the cutlet mixture. Mix well again.

Next, add 2 tbsp. cream or milk and mix the mass. While continuing to knead, gradually add breadcrumbs to the cutlet mass in small portions. Knead the minced meat until it stops sticking to your hands. If the mass is too dense and knocked down, add another 1-2 tablespoons here. cream or milk.

From minced fish form into small flat patties. To make them more juicy, I advise you to dip them in a beaten egg before frying. And then you need to roll in breadcrumbs.

Put the fish cakes in a frying pan with hot oil and fry until cooked. Serve the finished delicacy hot with mashed potatoes, vegetables or other suitable side dish.

Cutlets will be tastier and juicier if the meat is passed through a meat grinder twice. This is especially important if the meat used is stringy. By the way, it is not necessary to add eggs to minced meat. But in the cutlet mass of fish, you definitely need to drive an egg. It will bind the mass and the cutlets will not fall apart during cooking.

Crushed ice or cold water will help to add juiciness. Yes, don't be afraid. Ice will melt during heat treatment. If you add extra liquid to the minced meat, it will evaporate during frying. But the meat juice will remain. But the main thing here is not to overdo it with water, because the sweets will simply fall apart.

Well, and you, my dear, how do you cook cutlets? Be sure to share your signature recipes. And I wish you a pleasant cutlet-eating and I say: bye-bye!

To be able to make delicious and juicy meatballs is the dream of any housewife who wants to treat her household with unsurpassed dishes. But how to fry minced meat cutlets in a pan so that they are no worse than in photographs from the Internet and delight everyone who tries them? "Your Cook" will teach you how to twist the perfect cutlets and at the same time tell you how to fry them on the stove.

How to fry cutlets in a minced meat pan

It seems that there is nothing complicated in such a dish and in its preparation, but this is not entirely true. The final appearance and even the taste of cutlets will depend on the method of frying. For example, if you fry cutlets over medium heat, browning on all sides, then somewhat dry and more clogged cue balls may come out than usual.

But if you hold the fried cutlets under the lid in a pan, then you will almost certainly get tender and juicy meatballs that literally melt in your mouth. In general, there is an opinion in the culinary environment that it is necessary to fry minced meat dishes very carefully - there is a high risk of evaporating all the juice from the ground meat fibers, and then the cutlets will turn out to be inedible and rubbery.

That is why in a modern kitchen it is not worth rushing with hot meatballs, no matter what kind of minced meat they are. It is better to cook the dish on a moderate, and sometimes slow fire, so as not to dry out the ground meat. Never use a strong fire to fry minced meat patties.

chicken cutlets

Since chicken meat is often dry and harsh, it is customary to add more twisted raw onions to such cutlets - juicy vegetable will not let the cutlets turn out dry and tough.

Such a dish is fried in a pan much less than, for example, pork cutlets, because poultry meat cooks very quickly. Therefore, it will take you no more than ten minutes to fry one batch of minced chicken cue balls - 5 on each side.

Such cutlets can also be stewed a little in a liquid or sauce before serving (or even just add a little purified water to the pan) so that the meat is steamed well and the cutlets do not turn into flat minced pancakes.

Also, more spices and seasonings are put into minced chicken cutlets before frying than usual - poultry meat does not have such a characteristic aroma and taste as beef or pork. Yes, and you can fry chicken meatballs in enough in large numbers vegetable oil so that they do not dry out during cooking.

Pork cutlets

Cutlets from minced pork are considered both the most delicious and the most high-calorie. Such meatballs can be either fried in a pan or lightly stewed under a lid - it all depends on the degree of softness and freshness of the meat.

For example, it makes no sense to stew young pork, especially for a long time - such meat is already very juicy, and in the process of cooking under a lid in a pan, it can simply fall apart, and the cutlets will not be the most beautiful in appearance. 'Cause piglets and young pork are just roasted in a small amount oil on both sides - 7-10 minutes on each side.

But cutlets from harsh pork or from dry minced meat are best first fried until half cooked in a pan, and then stew a little more under the lid to make the meat juicier and softer.

Pork and beef cutlets

The most popular cutlets in our kitchen are 50/50 minced meat cutlets - half pork and half beef. Such cue balls come out neither too greasy nor dry - exactly what you need for homemade cutlets.

They are fried very simply: they sculpt portioned cue balls (the size of a tablespoon), then lower them into hot vegetable oil in a pan, spread them next to each other, fry first on one side, then on the second.

If there is a suspicion that the cutlets may come out dryish, then after frying on both sides, they are stewed for another five minutes under the lid so that the minced meat becomes softer and juicier. Such cue balls are prepared quite quickly - from 10 to 20 minutes per batch, depending on the size and thickness of the cue balls.

A simple recipe for pork and beef cutlets in a pan

Ingredients

— 1 large head or 2 medium + -
- 500 g + -
- 2 pcs. + -
- 500 g + -
- taste + -
- taste + -
- for frying + -

How to fry delicious cutlets from combined minced meat

We clean the meat from films and veins, if any, and wash it under running water. cold water. Cut beef and pork into large pieces.
We skip the meat for minced meat for cutlets through a meat grinder.
We clean the onion from the husk, crumble it into several parts and pass it through a meat grinder in the same way as the meat.
We beat the minced meat on the countertop with our hands for 5-6 minutes to make the dish juicier and softer.
Mix in a bowl minced meat of two varieties, onion puree, beat out the eggs.
Salt and pepper future cutlets, knead the mass well.
We form portioned cutlets from minced meat (about the size of a tablespoon).
We put a frying pan with a thick bottom on the stove, pour vegetable oil into it and heat it well.
We spread the cutlets in boiling oil and fry on each side for a couple of minutes over medium heat.
Reduce the heat to low, cover the cutlets with a lid and simmer them until tender - about 10 more minutes.
Remove the finished cutlets from the heat, transfer to a plate and fry a new portion of cue balls according to the same principle.

This dish goes well with any side dish - with pasta, cereals, boiled and stewed vegetables.

The most important thing is not to overcook the patties, as they immediately become tough. It is not uncommon for chefs to keep meat on fire for as long as possible, just in case. However, under the lid, the minced meat cooks quickly enough, and it makes no sense to fry it for longer than 20 minutes.

Now you know how to fry minced meat cutlets in a pan and do it masterfully - no worse than in any ethnic restaurant. Just first fry the dish in an open pan to seal the juice under the crust, and then simmer under the lid until cooked.

How else can you cook chicken cutlets

Dishes from minced meat, such as cutlets, are prepared all over the world, but only in our country such a dish has acquired the status of a national one. Today, the portal "Your Cook" will share with you the experience of cooking incredibly delicious chicken cutlets with various additional ingredients.