How to fry the cutlets?

Traditional cutlets from minced meat are present on the dinner table in every Russian family. Homemade cutlets are rightly considered to be an ideal dish for every day, because they differ in excellent taste, they satisfy hunger well, and most importantly - they are simply and quickly prepared. To cutlets turned juicy and delicious, you need to know how to fry the patties correctly.

It's no secret that beginners have a problem with burgers sometimes. They can fall apart or burn out from the outside, but not to be roasted inside. To avoid this, you need to take note of a few tips on how to cook cutlets.

The taste of meat cutlets primarily depends on the quality of minced meat and on the technology of frying.

The most juicy and flavored cutlets are obtained from homemade minced meat. Preparation of minced meat for cutlets should start with the purchase of meat. It can be pork, beef or lamb. In order to cook delicate cutlets, it is preferable to take the tenderloin. It is best to make a combination of minced meat. Excellent cutlets are made from beef with the addition of pork, which is about 30%. Many housewives add egg to the stuffing, but you should know that this makes the dish more rigid. A spoonful of butter or cream, added to ground meat, makes the cutlets juicy and soft. If meat is combined with bacon, then the latter should not be more than 10%. In the mince, if desired, add garlic, fresh parsley or spinach. Salt should be placed immediately before frying.

To prepare 10 cutlets you will need 500 grams of minced meat. Meat and one onion should be scrolled in a meat grinder. Add one egg, 50 grams of butter, salt, pepper. Dampen two slices of bread in water or milk, mash and add to ground meat.

Now you can proceed to the cooking process. How to fry the cutlets, to make them fragrant and tasty? From the resulting minced meat you need to make 10 cutlets and roll them in flour or breadcrumbs. To prevent minced meat from sticking to your hands, they need to be moistened with water. In order to avoid breadcrumbs during the frying, cutlets must be kept in the fridge for 10 minutes before frying. Most often, meatballs are cooked in vegetable oil, but it is believed that they are more juicy and ruddy on melted fat.

How to fry the cutlets, so they do not fall apart, well browned and were not damp inside? For this, the frying technology is required. Cutlets should be placed on a hotly heated frying pan with butter. First it is necessary to place a piece of bread on the heated surface. If you ate bread immediately, it means that the frying pan with oil has heated up enough, and now you can put cutlets. Fry them first from one groan, then the other. After that, reduce the heat, pour a little water, cover the frying pan with a lid and cook until ready. In the water you can add mayonnaise, ketchup, seasoning, a little flour.

If cutlets are not roasted inside, but on the outside are strongly browned, they can be put for two minutes in a microwave oven.

Cutlets can be decorated with greens and served as a separate dish or cook a garnish of potatoes, pasta, vegetables.