Initially, recipes for cooking cutlets came to Russian cuisine from Europe. The word "cutlet" was called a portioned piece of meat, cooked on a bone. Over time, in the Russian cuisine, the concept of "cutlet" and the general idea of preparing the dish was rethought and, in a way, mutated. At the present time, the word "cutlet" means not a thin flat cake made of minced meat - meat, fish, mushroom, vegetable or mixed.
Usually, meatballs are fried , although, of course, frying is not the most healthy way of cooking. But for residents of practically the entire post-Soviet space, fried chops are one of the cult-everyday symbols of family comfort and well-being. Therefore, we will learn how to fry the patties properly and will fry, but not too often (alternative ways of cooking cutlets are known).
Tell you how to fry the patties correctly.
The general rule of roasting
To fry it is necessary quickly on easy animals or the cleared vegetable fats. Of the animal fats, the best for roasting - chicken or pork, as well as melted natural butter. From vegetable fats, olive or rapeseed oil is most suitable for this purpose. Sunflower oil (even purified) under the influence of high temperatures quickly begins to burn and it forms carcinogens.
First an option for lazy or those who are in a hurry
Sometimes cutlets are bought in the form of frozen semi-finished products, each such cutlet is made from a clump of minced meat, which is rolled in breadcrumbs, sometimes with the addition of spices.
How correctly and for how long to cook ready-made frozen cutlets in breadcrumbs?
Preparation
Preheat the frying pan in fat or oil. Cutlets fry over medium heat without defrosting, first on one side for 5-8 minutes, then turn, fry from the second side and cover with a lid. Reduce the heat and bring it to readiness (the total cooking time is 20-25 minutes).
But, of course, it is better to cook homemade meatballs with minced onion, egg, bread crumb and spices.
How to fry homemade meatball cutlets?
Ingredients:
- minced meat (for example, pork-beef or with the addition of chicken mince) - 400 g;
- Chicken egg - 2 pcs .;
- onion - 1 pc .;
- ground black pepper, other spices - if desired;
- white bread (baguette) - 4-5 not thin slices;
- milk or water - 100 ml;
- oil or fat.
Preparation
Bread crumb without crust is soaked in milk or water. Bulb grind in a meat grinder or blender. Mix in a bowl of minced meat, onions, eggs and slightly wrung out soaked bread. Season with spices, mix thoroughly. If the stuffing is too liquid, add a little wheat flour or starch. We form cutlets with wet hands and fry from both sides until golden brown crust on medium heat. Then reduce the fire and make it ready under the lid (it will take another 10-15 minutes). We serve cutlets with sauces, with any garnish, or rather simply with vegetable salads (bread is not needed, it is included in the cutlets).
Delicious cutlets are obtained from minced fish, for this, cod, haddock, hake, pike, carp, pike perch, etc. are well suited.
How to fry fish cutlets ?
Ingredients:
- fish fillet - 400 g;
- onion - 1 pc .;
- Chicken egg - 2 pcs .;
- bread white (baguette) - 4 slices;
- milk or water - 100 ml;
- Ground spices (black pepper, coriander, anise);
- fat or oil.
Preparation
Fish, along with onions and slightly wrung out soaked bread crumb let's go through the meat grinder. Season with spices, add eggs, slightly salt off. Density of stuffing is corrected with starch or flour. You can add grated on a fine grater raw potatoes (1 piece of medium size). We form the cutlets with wet hands, they will be roasted almost like meat, only slightly faster, and yet, especially if you cook from a river of non-fictitious fish, you have to fry them until they are ready.
But, of course, any cutlets, both meat and fish, better not fry, and cook in the oven, that is, bake, it's a healthier way of cooking.