How to fry cutlets in a frying pan: tips and tricks

Meet a man who does not like cutlets, you can, but difficult. Most likely, this individual simply does not know how to cook them or has never eaten these delicious meat balls in his life. Recipes so much that not to please someone is simply impossible. In addition to the standard, made from different types of minced meat, there are those that are fried from whole pieces of meat, for example, "in Kiev" or on the bone.

The taste of the dish is unique and individual, too many factors affect the final result, but there are several rules and tips on how to fry the cutlets in a frying pan. Today we will talk about this.

Let's start with the basics. For any cutlet, cooked not from a single piece of meat, you need a minced base. It can be anything: beef, chicken, pork, fish and even vegetable. The choice is entirely yours, but in order to eventually get a masterpiece, do not use only one kind of product you choose. If you decide to make beef patties, add to minced meat 25-30 chicken meat, for example. Do the same, even if you prefer vegetables or fish. Make the mixture, it will only taste better. This subtlety does not affect how to fry the cutlets in a frying pan, this directly affects the taste.

The next feature regarding minced meat is fat. If you are on a diet and are willing to sacrifice the quality of the product in favor of its low calorie content, then you can skip this point, but if you are trying to create something delicious, then the amount of fat in the cutlets should be at least 15%. You do not need to use exact scales, just if you prefer low-fat varieties of fish, chicken or vegetables, add minced sour cream, mayonnaise, butter or other kind of animal fats. By the way, before frying cutlets in a frying pan, you have to hold mincemeat in the fridge so that after fatting the fats seize and do not creep in during the frying. This detail will make the final product more juicy and more saturated.

Next comes the point, which you simply do not have the right to miss - mixing. In addition to banal mixing, this process carries with it something else. Many cooks not only chew the product for several minutes, but also beat it off by throwing it from a low height. Such a small nuance will make the cutlets more magnificent. After the minced meat "rest" in the refrigerator for half an hour, you can proceed to the main operation.

So, how to fry cutlets in a frying pan? The main indicator that you must adhere to is the temperature. It should be maximum until the moment when on both sides a ruddy crust is formed. To do this, you need to warm the surface well with the oil on which you will fry. By the way, it should not be pitied. This will help create a stronger crust, through which the internal juice will not flow out and excess oil will not pass.

How many fry the cutlets in a frying pan is a simple matter. Wait for a ruddy crust, and that's all. Then you have to pull the cutlets out of the oil for further cooking on medium heat in the oven or on the stove. Roughly speaking, the product should reach the readiness at medium temperature, without excess oil, in any place convenient for you. By the way, it can be a multivarker.

We told you how to fry chicken cutlets, pork, fish, lamb, vegetable minced meat. We explained the essence and principle to you. Choose a recipe and create. You will succeed!