Traditional minced meat patties are present on the dining table in every Russian family. Homemade meatballs are rightfully considered an ideal dish for every day, because they have an excellent taste, well satisfy the hunger, and most importantly - they are simply and quickly cooked.
To make the patties juicy and delicious, you need to know
how to fry the patties correctly.
It is no secret that cutlets sometimes do not succeed in novice housewives. They can fall apart or burn on the outside, but not fry inside. To avoid this, 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 the meat and on the frying technology.
The most juicy and fragrant cutlets are obtained 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 a tenderloin. It is best to make combined mincemeat. Excellent cutlets are obtained from beef with the addition of pork, which is about 30%.
Many housewives add an egg to the minced meat, but you should know that from this dish it becomes more stringent. A spoonful of butter or cream added to the forcemeat makes the patties juicy and soft. If the meat is combined with bacon, then the latter should be no more than 10%. Garlic, fresh parsley or spinach are added to the minced meat if desired. Salt must be put immediately before frying.
To prepare 10 cutlets, you need 500 grams of minced meat. The meat and one onion should be scrolled in a meat grinder. Add one egg, 50 grams of butter, salt, pepper. Soak two slices of bread in water or milk, knead and add to the 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 stuffing, 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. To prevent breading from spilling out during frying, cutlets must be kept in the refrigerator for 10 minutes before frying. Most often, cutlets are cooked in vegetable oil, but it is believed that they are more juicy and rosy in melted fat.
How to fry cutlets so that they do not fall apart, brown well and are not raw inside? This requires adherence to frying technology. Cutlets need to be laid on a very hot pan with oil. First you need to place a piece of bread on a heated surface.
If the bread was toasted immediately, it means that the pan with oil was sufficiently heated, and now you can put the patties. Fry them first with one moan, then with another. Then reduce the heat, pour a little water, cover the pan with a lid and simmer until cooked. You can add mayonnaise, ketchup, seasoning, a little flour to the water.
If the cutlets are not fried inside, and the outside is very browned, they can be put in the microwave for two minutes .
Cutlets can be decorated with greens and served as a separate dish, or prepare a side dish of potatoes, pasta, vegetables.