It is possible, but difficult to meet a person who does not like cutlets. Most likely, this individual simply does not know how to cook them or has never eaten these delicious meat balls. There are so many recipes that it is simply impossible to not please someone. In addition to standard, made from different varieties 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. We’ll talk about this today.
Let's start with the basics. For any meatballs prepared not from a whole piece of meat, a minced base is required. It can be anything: beef, chicken, pork, fish and even vegetable. The choice is entirely yours, but in order to end up with a masterpiece, do not use only one type of product you have chosen. If you decide to make beef patties, add 25-30 percent of chicken meat, for example, to the minced meat. 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 cutlets in a pan, the taste directly depends on it.
The next minced meat feature is fat. If you are on a diet and are ready 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, 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 some other type of animal fat to the minced meat. By the way, before frying cutlets in a pan, you will have to hold the minced meat in the refrigerator so that after kneading the fats seize and do not creep away from you during frying. This detail will make the final product juicier and richer.
Next is the point that you simply do not have the right to skip - kneading. In addition to banal mixing, this process carries in itself 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 mince “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 should adhere to is temperature. It should be maximum until a brown crust forms on both sides. To do this, you need to warm the surface well with the oil on which you will fry. By the way, you should not feel sorry for him. This will help to create a stronger crust, through which the internal juice will not leak and excess oil will not pass.
How much to fry cutlets in a pan is a simple question. Wait for a golden crust, and that’s it. Then you have to remove the patties from the oil for further cooking over medium heat in the oven or on the stove. 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 crock-pot.
We told you how to fry chicken, pork, fish, lamb, and minced vegetable cutlets . We have explained the essence and principle to you. Choose a recipe and create. You will succeed!