A little about how to fry cutlets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

An experienced housewife may eventually consider herself a culinary guru. Sometimes, from the most ordinary at first glance, products, she can cook a truly masterpiece of culinary art. To become a virtuoso, you have to study a lot. Some gain experience from their mothers or grandmothers, some have to learn from cookbooks, magazines or ask questions of the ubiquitous and omniscient Internet.

Here, in the preparation of cutlets, some recommendations and tips will come in handy for novice housewives and home cooks. There are no special tricks in how to fry cutlets. The most important thing is a properly created cutlet mass or minced meat. After all, it will depend on him how tasty and fragrant the finished dish will turn out.

It's not a secret that you can fry cutlets not only from meat, be it beef or pork. There are also recipes for fish or chicken cutlets, and even an unusual cutlet with cabbage. Everything is in your hands!

A simple recipe for frying meat patties

If we are talking about meat cutlets, then it is better to make minced meat mixed. Cutlets fromone beef will be too tough and lean. And minced meat, consisting of one pork, on the contrary, may turn out to be fatty, and the formed balls can subsequently fall apart in a pan.

Buying ready minced meat in the supermarket is not a good idea. It is quite difficult to determine what is included in its composition by appearance, and you can not always trust the label.

Now it is worth dwelling in detail on the question of how to fry cutlets. To prepare traditional meat patties according to a recipe familiar to millions of women, you will need the following products:

• beef - 400 g;
• pork - 400g;
• onions - 2 heads;
• garlic - a couple of cloves;
• medium sized raw potatoes - 3 pieces;
• stale bread;
• egg - 2 pieces;
• milk;
• s alt, pepper to taste.

The meat is cut into pieces so that they easily fit into the meat grinder opening. Twisting will be easier if it is slightly frozen. Also, onions are passed through a meat grinder, stale bread soaked in milk and potatoes, garlic is squeezed through a garlic press.

Add an egg, s alt, pepper to the resulting mass, mix everything thoroughly. It is necessary to knead with hands with tenderness and love, so that the minced meat for cutlets turns out to be of a homogeneous consistency. Some housewives prefer not to use eggs, as it is believed that the protein coagulates, as a result of which a lot of meat juice is lost. On the other hand, without eggs, cutlets may lose their originalform.

Meat balls of oblong or rounded shape are formed from cooked cutlet dough, rolled in breadcrumbs on all sides. There is no principle in the form and size of the finished product. It all depends on the preferences of each particular family.

From the formed balls, you can both fry cutlets in a pan, and bake them in an oven or steam them. Any of the methods has the right to life. It should only be remembered that there is too much cholesterol in fried cutlets, which is not the best way for he alth.