2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Traditional minced meat cutlets are present on the dinner table in every Russian family. Homemade meatballs are rightfully considered the perfect dish for every day, as they have excellent taste, satisfy hunger well, and most importantly, they are easy and quick to prepare.
To make the cutlets juicy and appetizing, you need to know how to fry the cutlets correctly.
It's no secret that burgers sometimes fail for novice housewives. They may fall apart or burn on the outside, but not cooked through on the inside. To prevent this from happening, you need to take note of a few tips on how to fry cutlets.
The taste of meat cutlets primarily depends on the quality of minced meat and frying technology.
The most juicy and fragrant cutlets are made from homemade minced meat. Cooking minced meat for cutlets should begin with the purchase of meat. It can be pork, beef or lamb. In order to cook tender cutlets, it is preferable to take tenderloin. It is best to make a combined stuffing. Excellent cutlets are obtained from beef with the addition of pork, which is about30%.
Many housewives add an egg to minced meat, but you should know that this makes the food tougher. A spoonful of butter or cream added to minced meat makes cutlets juicy and soft. If meat is combined with bacon, then the latter should be no more than 10%. Garlic, fresh parsley or spinach are added to minced meat if desired. S alt should be added just before frying.
To prepare 10 cutlets, you need 500 grams of minced meat. Meat and one onion should be scrolled in a meat grinder. Add one egg, 50 grams of butter, s alt, pepper. Soak two pieces of bread in water or milk, knead and add to minced meat.
Now you can proceed to the cooking process. How to fry cutlets so that they turn out fragrant and tasty? From the resulting minced meat, you need to make 10 cutlets and roll them in flour or breadcrumbs. So that the stuffing does not stick to your hands, they need to be moistened with water. So that the breading does not sprinkle when frying, the cutlets must be held for 10 minutes in the refrigerator before frying. Most often cutlets are cooked in vegetable oil, but it is believed that they are more juicy and ruddy on melted fat.
How to fry cutlets so that they do not fall apart, are well browned and are not raw inside? To do this, you need to follow the technology of frying. Cutlets should be placed in a very hot frying pan with oil. First you need to place a piece of bread on a heated surface.
Ate breadfry immediately, which means that the pan with oil has warmed up enough, and now you can put the cutlets. You need to fry them first from one groan, then from the other. After that, reduce the heat, pour a little water, cover the pan with a lid and simmer until tender. You can add mayonnaise, ketchup, seasoning, a little flour to the water.
If the cutlets are not fried inside, but the outside is very browned, they can be put in the microwave for two minutes.
Cutlets can be garnished with herbs and served as a separate dish or cooked with potatoes, pasta, vegetables.
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