How to fry cutlets in a pan: tips and tricks

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

It is possible, but difficult, to meet a person who does not like meatballs. Most likely, this individual simply does not know how to cook them or has never eaten these delicious meat balls in his life. There are so many recipes that it is simply impossible not to please someone. In addition to the standard ones, 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 a few rules and tips on how to fry cutlets in a pan. This is what we will talk about today.

Let's start with the basics. For any meatballs that are not made from a whole piece of meat, a minced base is required. It can be anything: beef, chicken, pork, fish and even vegetables. The choice is entirely yours, but in order for you to end up with a masterpiece, do not use only one type of product of your choice. If you decide to make beef cutlets, add 25-30 percent chicken meat to the minced meat, for example. Do the same, even if you prefer vegetables or fish. Make a mixture, it will only taste better. This subtlety does not affect how to fry the cutlets in a pan, the taste directly depends on it.

The next feature regarding minced meat is fat content. If you are on a diet and willing to sacrifice quality for a low-calorie product, then you can skip this step, but if you are trying to create something delicious, then the amount of fat in cutlets should be at least 15%. It is not at all necessary to use accurate weights, just if you prefer low-fat varieties of fish, chicken or vegetables, add sour cream, mayonnaise, butter or another type of animal fat to the minced meat. By the way, before frying cutlets in a pan, you will have to keep the minced meat in the refrigerator so that after kneading the fats seize and do not spread during frying. This detail will make the final product juicier and richer.

Next comes the point that you simply cannot miss - kneading. In addition to banal mixing, this process carries something else. Many chefs not only knead the product for several minutes, but also beat it off by throwing it from a small height. Such a small nuance will make the cutlets more magnificent. After the minced meat “rests” in the refrigerator for half an hour, you can proceed to the main action.

So, how to fry cutlets in a pan? The main indicator that you must adhere to is temperature. It should be maximum until the moment when on both sides is formedruddy crust. To do this, you need to warm the surface well along with the oil on which you will fry. By the way, don't feel sorry for him. This will help create a firmer crust that won't seep through the internal juices and excess oil.

How much to fry cutlets in a pan is a simple question. Wait for a golden crust, and that's it. You should then take the patties out of the oil for further cooking over medium heat in the oven or on the stovetop. Roughly speaking, the product should reach readiness at an average temperature, without excess oil, in any place convenient for you. By the way, it can be a slow cooker.

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