Fry the minced meat cutlets in a frying pan. Subtleties of cooking cutlets

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Many of our fellow citizens, born during the Soviet Union, remember how their mothers and grandmothers regularly prepared homemade cutlets. This simple dish was a frequent guest on almost any table of any family.

Years have passed and modern housewives, accustomed to semi-finished products, have forgotten how to cook cutlets. The few who tried to do this most often refuse to continue this practice, since the finished “dish” did not at all please their loved ones.

In fact, there is nothing easier than frying homemade cutlets, you just need to know a few secrets of preparing them correctly.

Meat

To make the cutlets tasty and juicy, you need to buy the right meat. You can, of course, buy ready-made minced meat. However, it is unlikely to be made from premium meat. So it’s better not to risk your reputation as a good housewife, but to buy meat and make minced meat yourself.

For cutlets, you should not take the most expensive pieces of beef pulp - tenderloin. Parts such as shoulder, neck, back or brisket are quite suitable. True, beef alone is not enough for good minced meat. You will also have to “splurge” on pork. Here the most acceptable option would be fatty pieces or lard in general. It is this additive that will make the cutlets juicy and tender.

Before you grind the meat in a meat grinder, you need to prepare it. To do this, you will have to remove all the films from it, remove the veins, cartilage and small bones. As for the degree of grinding, chefs do not have a common point of view. However, practice shows that for homemade cutlets it is best to grind the meat once, placing a medium-sized wire rack in the meat grinder.

And, of course, about proportions. The best option is 0.5 kg of pork per 1 kg of beef. But you only need to put 250 g of lard per kilogram of meat. Otherwise, the cutlets will turn out too fatty.

Bread

Now about the bread. For some reason, a number of housewives believe that it is added to minced meat solely for the sake of quantity, i.e. for the purpose of saving. But no! Bread is one of the most important ingredients of minced cutlets. True, here you also need to maintain the correct proportions. Cutlets are still a meat dish, not a bread dish. But more on that later.

Stale bread is best for cutlets. You shouldn’t buy a fresh bun and stuff it into minced meat. It is advisable to buy a white loaf the day before and let it dry. The crusts must be cut off from bread “prepared” in this way. After this, the loaf is cut into pieces and soaked in cold milk. You can also soak it in water; this will not greatly affect the taste of the finished cutlets. The swollen bread should be kneaded and mixed with minced meat.

Returning to the proportions, we can say the following: for every kilogram of meat you will need 250 g of bread, soaked in 0.3-0.4 liters of milk or water.

Should I add eggs and onions to cutlets?

In addition to meat and bread, cutlets have one more ingredient that you can’t do without - eggs. They serve as the cement that prevents homemade cutlets from falling apart during the cooking process. However, here you also need to observe moderation: for 1 kg of original meat, 2-3 eggs are enough. If you put more, the cutlets will turn out too tough.

And now about the optional components. Many people add onions to minced cutlets. It is not prohibited. Experts believe that it is best to grind the onion through a meat grinder along with the meat. You can simply cut it, but only very finely. Otherwise, it will not cook through and the finished dish will have a sharp and slightly bitter taste. As for the amount of onions, expert opinions coincide: for every kilogram of meat you will need 200 grams.

You can also add various spices to the minced meat. Ground black pepper, paprika or chili pepper will perfectly complement the taste. If desired, you can add finely chopped herbs such as dill and parsley. Mint or cilantro can add special charm to the cutlets. But this is already for amateur gourmets.

How to make cutlets correctly

It is not recommended to make cutlets from freshly prepared minced meat. It’s better to cover the bowl with cling film and put it in the refrigerator for half an hour. This will allow the meat juices to be absorbed into the bread, and the spices to give the entire semi-finished product a spicy aroma.

After this, the minced meat must be thoroughly kneaded again so that it is saturated with air. Some cookbooks advise adding a handful of crushed ice to it. This seems to make the cutlets juicier. However, if the above proportions of different types of meat are observed, then you can do without ice.

Now it's time to start making cutlets. There are no special secrets here. Hands are wetted in cold water, a certain amount of minced meat is taken from the bowl and rolled into a ball, which is then flattened on both sides. The resulting cutlet is placed on the board awaiting frying. Although you can immediately roll it in breading and place it in a frying pan.

Breading secrets

By the way, about breading. It is needed so that the cutlet is covered with an appetizing crust and all the juices remain inside it. You can use breadcrumbs purchased at the supermarket as a coating. However, most chefs do not recommend doing this. It is better to prepare them yourself by grinding white bread in a blender.
You can also roll the cutlets in regular flour, adding a little salt to it. Some people prefer to bread semi-finished meat products in semolina or sesame seeds, but these are already controversial options.

But breading in lezone is a normal restaurant practice. The strange word “leison” hides what our housewives are accustomed to calling “batter.” Leison is made quite simply. You need to beat 3 eggs with 2 tablespoons of milk (or water) and a pinch of salt. There is no need to add flour to the lezon. But the cutlets must be rolled in it, and then dipped into the resulting mixture and sent to a hot frying pan.

How to fry delicious juicy cutlets

The cutlets should be fried exclusively in hot oil. It is best to use melted butter. However, plant-based is also suitable. In principle, you can even use margarine - whatever is more convenient for you.

Don't put too many cutlets in the pan. It's better to fry them in two or three batches. First, the cutlets need to be fried on both sides over high heat to form a crust. Then you can reduce the gas and, covering the pan with a lid, fry until fully cooked. You shouldn't turn the cutlets often. It is enough to do this 2-3 times.

Cutlets can not only be fried. If desired or on the recommendation of a doctor, they can be steamed or stewed.
The finished dish can be served with almost any side dish. If you have time, you can make some interesting sauce for them. Although juicy homemade cutlets are delicious on their own, without any additions. That's all the main secrets of making juicy, delicious minced meat cutlets.

Probably one of the most popular dishes that every mother lovingly prepares for her children are cutlets. Everyone remembers their excellent juicy taste from childhood, because how much warmth and care every mother put into them, wanting to feed her child as deliciously as possible.

Initially, such a dish as “cutlet” came from France, which literally translated meant “rib.” This is not surprising, because now cutlets are made from minced meat or minced meat, but several decades ago, the cutlet was a whole fried piece of meat on a rib bone.

To prepare especially tasty and tender cutlets, every housewife should know several important secrets and recommendations:

If you mince the meat for cutlets through a meat grinder not once, but twice, the cutlets will turn out more juicy and tasty (this is especially true for stringy meat);
If adding an egg to minced meat is not necessary, but only optional, then adding an egg to minced fish is a mandatory element. The egg binds the minced fish and the cutlets will not fall apart during frying;
Extra cold water in the cutlets is only beneficial! The more cold water (or even ice) in the cutlets, the juicier they will be. Don't be alarmed, the water will evaporate during frying, but the meat juice will remain. But you shouldn’t abuse water either! You need to see that very edge, otherwise the cutlets will simply fall apart due to the huge amount of water.

How long does it take to fry minced meat cutlets in a frying pan?

As a rule, the duration of frying primarily depends on their size. If you have cutlets of standard size and shape, you need to fry them for 5-7 minutes on each side. It is not recommended to cover the frying pan with a lid so that the cutlets acquire a fried, appetizing crust.

If you want stewed cutlets, after frying them, cover them with a lid and reduce the heat slightly. the dish will steam and become softer and more tender.

How to make delicious minced meat for cutlets

The modern version of cutlets is the result of torment and thought over options for how to cook tough meat more tastier. Previously, not everyone had the opportunity to buy expensive and selected meat, and tough meat is also meat. So that’s what happened: we tried to grind tough meat, added a little fat and fried it. The result was cutlets whose taste exceeded all expectations. The whole world began to fry them on holidays and on ordinary days, and delight their family and friends with them.

Of course, it is best to make minced meat yourself - this will turn out the most delicious. However, if this is not possible, it doesn’t matter, you can easily buy it in a supermarket, you just need to carefully consider it and choose the best of all possible options.

To prepare a homemade version of minced meat you need:

0.5 kg of meat;
about 200-250 grams of white bread soaked in milk/water;
1 large onion;
ground pepper;
salt;
a little water.

The main key to the success of homemade minced meat for cutlets is the correct proportional ratio of bread and meat in it. Remember the mass of soaked and squeezed bread should be 40% of the mass of meat. If the mass of bread greatly exceeds the mass of meat, the cutlets will come out dry and tasteless.

To properly prepare bread for minced meat, you first need to cut off the crust from it, cut it into small slices and pour milk/water over the crumb. As soon as the bread is completely soaked and swollen, it must be thoroughly squeezed out.

Cut the meat into small pieces and pass through a meat grinder together with the peeled onion. Do the same with the previously squeezed bread. Add salt, ground pepper and a glass of water to the resulting mass. Mix thoroughly. The more intensely you knead the minced meat, the tastier and juicier your cutlets will be. The minced meat is ready!

As in any business, the process of preparing minced meat also has its own subtleties. Leave your minced meat in a cold place for 2 hours and your cutlets will come out even more juicy. But this is not mandatory, just a recommendation. If you don’t have time and need to cook cutlets urgently, cook right away. Don't worry, they will also be incredibly delicious.

Despite the fact that recipes for preparing cutlets are quite simple and do not require any extra effort or large financial expenditures, the taste of this dish can be very rich and has brought pleasure to its eaters for many centuries in a row.

How to make delicious cutlets from homemade minced meat in a frying pan

This version of the recipe is the most practical and fast, since the process of its preparation will free you from separately forming individual portions of cutlets and wasting a lot of time.

As expected, the main ingredient for preparing a dish according to this recipe is homemade minced meat (how to prepare it was described earlier).

To start, take a flat tray, line it with parchment paper and sprinkle water on top. Roll small identical balls from the previously made homemade minced meat and place them on a prepared tray. Then, each of them needs to be rolled in wheat flour or breadcrumbs and placed in a frying pan hot with oil.

As soon as one side of the cutlets is well cooked, turn them over to the other and fry for the same amount of time. Watch the cutlets carefully - they should not be soggy or overcooked. Ready!

When hot, the cutlets have a particularly rich and juicy taste. Serve them with mashed potatoes, vegetables or other side dishes, and your guests will be delighted.

How to properly fry frozen cutlets in a frying pan

Oddly enough, even store-bought cutlets can be prepared tasty and appetizing. But the main thing to remember is that semi-finished cutlets should never be defrosted before frying, otherwise all the juice will leak out of them and they will be dry.

The process of preparing frozen cutlets consists of two stages: frying and stewing. First, they need to be thoroughly fried in heated vegetable oil until golden brown (about 5 minutes), then they should be transferred to a thick-bottomed pan, pour in a little water and cover with a lid. The dish needs to simmer for about 30 minutes over low heat.

The result should be very tasty and tender cutlets. Guests won’t even think that these cutlets are a quick purchase option.

Recipe for dietary chicken cutlets

This version of the dish is dietary and is suitable both for people who watch their diet and for very young children.

Ingredients:

0.5 kg chicken fillet;
3-4 small slices of bread;
large onion;
milk/water;
egg;
ground pepper and salt.

First you need to soak the bread. Pour milk/water over it and leave to soak. Next, mince the chicken fillet and peeled onion and mix with the egg. Season with salt, pepper and knead for 5-7 minutes.

After kneading, form small balls from all the minced meat, place them in a saucepan with a thick bottom and pour boiling water over them. The cutlets should be 2/3 covered with water. Turn the heat to low and cover the pan with a lid. Simmer until done.

If desired, the cutlets can be served sprinkled with herbs or a little butter.

A very tasty recipe for pollock fish cutlets

Not only chicken cutlets, but also fish cutlets are extremely popular among dietary cutlets. Since ancient times, every nutritionist has advised eating fish cakes at least once a week, as they are very good for health. Let's try!

Ingredients:

0.5 kg of fish fillet (any fish you like);
garlic clove;
egg;
cream;
a pinch of dry herbs
a pinch of paprika;
ground pepper;
salt;
breadcrumbs;
vegetable oil (for frying)

Carefully check all fillets for the absence of bones and pass through a meat grinder. Add egg, chopped garlic, salt and pepper to it and mix. Then add about 2 tbsp to the mixture. l cream, paprika and herbs, and mix well again.

Without ceasing to stir, slowly add breadcrumbs to the mixture and knead until it completely stops sticking to your hands. Then, form the minced meat into flat patties, dip in the previously beaten egg, roll in breadcrumbs and lower into the hot oil in a frying pan. Fry until done!

What's your favorite cutlet recipe? Or maybe you know some special cooking secrets?! Let's share! Tell us your signature recipes and perhaps they will become popular all over the world.

Minced meat cutlets go well with any type of side dish, be it spaghetti, rice, mashed potatoes or buckwheat. The meat dish is most often prepared for the everyday table, but it can be eaten on holidays. Experienced housewives have identified a classic recipe, brought it to perfection and created no less tasty variations. You can add cheese, herbs, zucchini, potatoes, cabbage, and pumpkin to minced meat cutlets. The cooking technology is not difficult, let’s consider the important nuances in order.

Features of preparing minced meat cutlets

To ensure that the meat fibers retain their juice, pass it through a meat grinder or blender several times. Even if you use store-bought minced meat, grind it again before cooking.
To obtain fluffy and tender cutlets, mix rolled minced meat with bread. Choose baked goods that are slightly stale rather than fresh. Before mixing the ingredients, remove the crust from the bread.
The preparation of minced meat for cutlets has its own characteristics. For example, adding fresh bread will make the base sticky. Eggs will give the meat toughness and partially take away the juice, so they are not required components.
You can season the minced meat with your favorite spices to create a piquant taste. Granulated and fresh garlic, mustard powder, suneli hops, and coriander are most suitable.
To maintain softness, fluffiness and juiciness, add butter to the meat. It must first be melted and then added to the composition. An analogue is lard based on beef or pork.
If you are one of the people who loves experimenting with food, prepare cutlets with minced meat and potatoes, zucchini, pumpkin, beets, carrots, herbs, and bran. Add a little kefir or sour cream to maintain an airy consistency.
Many housewives make the mistake of frying cutlets over high heat on both sides. After turning the flatbreads over, cover the dish with a lid and simmer the product until done. It is not difficult to determine; clear juice should ooze from the cutlets.

Minced meat cutlets with milk

garlic - 5 cloves
onions - 3 pcs.
milk - 245 ml.
minced pork - 0.6 kg.
chicken egg - 1 pc.
loaf (pulp) - 160 gr.
breadcrumbs - 50-70 gr.
vegetable oil - in fact
ground pepper - 7-8 gr.
salt - 15 gr.

Pour the milk into a saucepan and heat on the stove, but do not boil. Remove the crust from the loaf, you will only need the pulp. Soak it in milk and leave for a quarter of an hour.
At this time, peel and chop the onion. Mix it with the minced meat and transfer it to a bowl, knead it with your hands. Add the softened loaf, pass the minced meat between your fingers.
Pass the garlic through a press and add to the main mixture. Break an egg here, add pepper and salt. Stir the minced meat until as smooth as possible.
Divide the meat into pieces and form each into a ball. Flatten into a flat cake and roll in breading. Pour oil into the frying pan and heat it.
Place the cutlets in a heat-resistant bowl and fry over medium heat on one side. When you turn the flatbreads over, cover the pan with a lid.
It’s easy to determine readiness: pierce the cutlet with a fork, look at the juice. If it is transparent, increase the heat and fry the dish for 2-3 minutes. When the cutlets are browned, turn off the stove.

spinach - 185-200 gr.
onions - 120 gr.
minced pork - 450 gr.
minced beef - 500 gr.
fresh parsley - 60 gr.
flour - 80-100 gr.
fresh dill - 40 gr.
table salt - 12 gr.
garlic - 5 cloves
ground black pepper - 5 gr.

Peel the onion, chop it into 4 parts, and chop with a blender. Mix with minced meat and grind through a meat grinder several times. Wash the dill and parsley, remove the stems, chop the leaves, and add to the main mixture.
Press the garlic cloves through a press or use seasoning granules. Add to the minced meat, salt and pepper. Form cutlets no more than 2 cm thick. Pour oil into a frying pan and heat it.
Dip the flatbreads in flour and place them to fry. Cook on medium until the cutlets are browned. Pierce the flatbread with a fork: if the juice is clear, proceed to tasting.

Cutlets with pumpkin

onion - 1 pc.
salt - 12 gr.
minced pork and beef - 280 gr.
pumpkin pulp - 475 gr.
chicken egg - 2 pcs.
flour or breadcrumbs - 80 gr.
milk with fat content from 3.2% - 145 g.
semolina - 60 gr.

Mix pumpkin pulp with onions and pass through a meat grinder. Add minced meat here and repeat the steps. Salt this mixture, add pepper (optional), break the eggs.
Stir the mixture until smooth, gradually add semolina. Heat the milk in the microwave, do not bring to a boil. Pour the mixture into the minced meat.
Pass the mixture through your fingers, wrap in cling film, and leave in the refrigerator for 1.5 hours. This move will allow the meat to thicken and prevent it from cracking during the frying process.
After the specified time has passed, form the minced meat into flat cakes, roll in flour or breadcrumbs. Fry the cutlets in vegetable oil; readiness is determined by pressing: if clear juice comes out, turn off the burner.
Some housewives prefer to bake minced meat cutlets in the oven. To do this, preheat the appliance to 180 degrees, place the flatbreads on a greased baking sheet, and cook for a third of an hour.

onion - 60 gr.
garlic - 4 cloves
salt - 10 gr.
white cabbage - 380 gr.
semolina - 50 gr.
flour - 60 gr.
minced pork - 225 gr.
minced beef - 250 gr.
chicken egg - 1 pc.
chopped pepper - 5 gr.

Chop the cabbage, peel the garlic cloves, and place the ingredients in a meat grinder. Turn them into porridge, get rid of excess juice. Do the same with onions.
Add the vegetables to the minced meat, mince again or beat well with your hands. Break an egg into the mixture, add pepper and salt. Season with your favorite spices as desired, add herbs.
Prepare flatbreads from the minced meat. Mix semolina with flour; this mixture will be used for breading. Dredge the cutlets and place in a hot frying pan with oil.
Cook the dish on medium power. First fry the cutlets on one side, then turn them over to the other and cover the dish with a lid. Simmer until done, then brown over high heat.

Cutlets with tomatoes and cheese

tomato - 2 pcs.
gray or black bread - 40 gr.
sunflower oil - 100 gr.
ground pepper - 7 gr.
breadcrumbs - 80-90 gr.
onion - 1 pc.
salt - 10 gr.
dill - 20 gr.
milk - 50 ml.
parsley - 20 gr.
egg - 1 pc.
garlic - 4 cloves
hard cheese (“Dutch”, “Russian”) - 170 gr.
minced beef - 250 gr.
minced pork - 350 gr.

Wash the dill and parsley, peel the onion. Grind the ingredients. Rinse the tomatoes and chop into cubes. Pass the garlic cloves through a crusher and mix with other vegetables.
Heat the milk, soak the crustless bread in it, leave for 10 minutes, squeeze out. Chop the cheese into cubes and mix with the minced meat. Add herbs, tomatoes, bread crumbs, onions, garlic, and any seasonings here.
Add pepper and salt, break the egg. Knead the base until smooth, remove excess juice. Form minced meat into patties and roll in breading.
Heat a frying pan, pour oil into it. Place the flatbreads for frying and bake until golden brown. It’s easy to determine readiness; just pierce the cutlets with a fork.
If translucent juice comes out, turn off the burner. Serve the dish with mayonnaise or sour cream, combine with any side dish. You can also bake the cutlets in the oven.

chicken egg - 1 pc.
salt - amount to taste
any seasonings - 15-20 gr.
onions - 40 gr.
carrots - 1 pc.
beef - 200 gr.
pork - 350 gr.
garlic - 3 cloves
flour - in fact
semolina - in fact

First of all, you need to prepare the minced meat. Rinse the beef and pork under the tap and soak in warm water for 10 minutes. Next, dry with napkins, remove films and excess fat.
Chop the meat into small pieces and pass through a meat grinder or blender. Peel the garlic, place it in a crush and add the seasoning to the meat.
Chop the onion into cubes or grate and add to the beef and pork. Add pepper, salt and your favorite seasonings (optional).
Rinse the carrots, grate them on a fine grater, and add to the main mass. Break a chicken egg into the mixture, begin to intensively knead the minced meat with your hands and beat it on a cutting surface.
Mix flour and semolina in equal quantities to make a breading mixture. Form cutlets from minced meat and roll them in the mixture.
Prepare a multicooker rack that is designed for steaming food. Grease it with butter and place the prepared flatbreads in the bowl.
Set the “Steam” function on the device and cook for 40-50 minutes. During this period, the cutlets will be steamed; if you wish, you can additionally fry them to obtain a crust.

Chicken cutlets with mushrooms

sunflower oil - 45 ml.
chicken fillet - 350 gr.
egg - 1 pc.
full fat milk - 30 ml.
breadcrumbs - 60 gr.
dried mushrooms - 15 gr.
onions - 1 pc.
salt - 5 gr.
ground black pepper - to taste

Wash the chicken breasts, chop into cubes, and pass through a meat grinder. If not, place the meat in a blender. Chop the onion, grind it into porridge, and mix with the chicken.
Salt and pepper the minced meat, and add bread crumbs soaked in water if desired. It will make the cutlets airy. Pour warm milk into the minced meat and pass through your fingers.
Divide the meat base into portions, from which cutlets will be formed in the future. Start preparing the filling. To do this, soak dried mushrooms in drinking water and leave for 15 minutes.
Next, drain the liquid and place in a frying pan. Add chopped onions here and fry until golden. Form thin cakes from the minced meat and place the filling in the center.
Seal the edges of the cutlets and heat the pan for frying. Dip each flatbread first in the egg, then in breadcrumbs or flour. Fry on medium power.

The basis of minced meat cutlets is beef, pork, bread and chicken egg. Try cooking a dish with milk using classic technology. Take a closer look at recipes that involve adding pumpkin pulp, tomatoes, hard cheese, herbs, and carrots. Create your own unique dishes by varying the amount of spices and other ingredients.

Video: principles of preparing minced meat cutlets

It's impossible to resist the fried cutlets. A breathtaking smell, delicious crispy crust, tender minced meat - all this makes them an ideal dish. It is especially good to combine cutlets with mashed potatoes.

Stores sell cutlets of different compositions, shapes and manufacturers, but the most delicious cutlets - homemade.

Fry delicious homemade cutlets in a frying pan, step-by-step cooking recipe

For cutlets you will need half a kilo of meat, an egg, a little milk and a loaf of bread, a couple of medium-sized onions, salt, spices (usually ground black pepper), as well as crackers or flour for breading.

To fry cutlets in a frying pan First of all, you need to turn the meat into minced meat. Then add finely chopped onion, loaf pulp soaked in milk (you can use water) and an egg. Add spices and salt to the resulting mass and mix thoroughly.

Recipe for homemade cutlets in a frying pan

The next step will be the formation of cutlets. It is not necessary to give them a standard look; you can vary the size. However, it is advisable to make them the same so that they reach readiness in the same time.

Useful advice on how to fry cutlets in a frying pan:

If you wet your hands, the process will happen faster, because the minced meat will not stick to them.

The finished cutlets are rolled in breadcrumbs. This is not necessary if you are using a non-stick pan for frying. However, this is a matter of taste - breading helps create a crust.

How long to fry cutlets in a frying pan

Place the cutlets in oil already heated in a frying pan. In this case, a crust quickly forms, which prevents the juice from flowing out. When this happens, turn the cutlets over, wait for a crust to form on the other side, then reduce the heat by half and leave to cook for another 5-7 minutes. At this stage, you can cover the pan with a lid, then they will simmer a little longer, but more juice will be retained.

Video on how to fry cutlets in a frying pan:

If you still haven’t figured out how to fry cutlets in a frying pan, then we offer you a video on this topic:

We hope you liked the recipe for fried homemade cutlets in a frying pan, and you will share this dish with your friends and acquaintances! 🙂

Oh, these cutlets!

Any festive feast is not complete without aromatic golden brown cutlets. This tasty dish never loses its popularity among experienced housewives, but there is one drawback - after any fatty food, our stomach malfunctions. What to do in this case? How to fry cutlets correctly so that the body does not suffer? All women have encountered culinary problems during their pregnancy, when the husband orders crispy cutlets for dinner, and the wife is strictly forbidden to eat fatty foods. How to properly fry cutlets for yourself and at the same time please your husband?

Little tricks

The answer is simple! In the store we choose only fresh minced meat; under no circumstances take this product in vacuum packaging or a semi-finished product. The meat should be either entirely pork or with the addition of chicken fillet (fat content is significantly reduced). Take a deep container and put the minced meat there, soften it with your hands. We know exactly how to fry cutlets correctly! Peel carrots, potatoes, onions and two cloves of garlic. In a separate bowl, mash a small piece of loaf in fresh milk. Add 2 eggs, a teaspoon of table salt, a pinch of black and red pepper to the minced meat. For lovers of spicy food, you can add barbecue seasoning to the meat. All the added ingredients do not interfere with the question of how to properly fry the cutlets.

Preparation

Pour the mixture of loaf and milk into a container with minced meat, egg, and spices, mix thoroughly with your hands. If the resulting mass is very thick, then grate the potatoes on the finest grater and throw them into the minced meat. Depending on your taste, we determine the required amount of carrots in the minced meat; usually one small root vegetable is enough. It also needs to be grated on a fine grater. To give the cutlets an unusual taste, you can add fresh shredded cabbage instead of carrots. Garlic can be cut into small cubes or squeezed through a garlic press. Mix everything again to form a homogeneous mass. Place it in the refrigerator for half an hour. After all, we know how to properly fry cutlets so that we can then enjoy their unforgettable taste!

Let's fry and steam!

Some people think that frying is very easy. No, that's not true. How many times have we pulled our food off the bottom of the pan or eaten undercooked food? Many times. Therefore, the question of how to fry cutlets in a frying pan should be taken very seriously. Firstly, the dishes must be clean, the dish will not burn. Secondly, sunflower oil is added only to a well-heated frying pan. Under no circumstances should cold water be allowed to come into contact with it. Thirdly, you need to make small cutlets; they will fry better. Fourthly, it is undesirable to cover the frying pan with a lid, in this case condensation will form there, which provokes “shots” of oil. Each cutlet needs to be pressed down a little while frying with a wooden spatula. In a separate saucepan or frying pan, place either a leaf of fresh cabbage or potatoes cut into thick slices on the bottom. Place the finished cutlets there, fill with boiled water to one quarter of the volume and bring to a boil. We leave some of the rosy and crispy meat cakes for our beloved husband, and steam some for the children. Thus, we learned how to properly fry cutlets, and also how to feed the whole family with an appetizing dish without compromising our stomach!