There are no little things in the art of cooking that do not deserve the attention of the cook. Often, some minor nuances can radically change the taste of a dish, and breading can easily become such a nuance. For example, breaded chicken balls with the most delicate cheese, breaded fried bananas and even breaded fried ice cream, recipes for all these dishes can be found on the Grand Kulinar website https://grandkulinar.ru, this site contains many wonderful recipes from all continents our world. Those who love to cook will like the food guide; it contains many exotic products and with the help of the guide you can find out their characteristics.
The concept of “breading” is literally translated from French as “sprinkle with bread crumbs.” And it’s not for nothing that this very crumb is the most popular breading material in cooking. It is used to process pieces of fish, meat, minced meat and cheeses for frying.
Breading should be used when there is a need to preserve the required amount of moisture, beneficial microelements and nutrients in the product. Breading also helps maintain the shape of meat or fish during frying. Thanks to the breading, the product does not stick to the hot bottom of the pan. Breading also gives the finished product a tempting, appetizing appearance and preserves the juiciness of the finished product.
Replacement options
Every housewife has ever found herself in a situation where she would like to make meatloaf or fried chicken cutlets, but there was no breading on hand. Before you abandon your existing meal prep plans, you may want to come up with other options.
What to use instead of breadcrumbs? There are many substitutes that you probably have in your kitchen. They all look just as attractive. It's also a good excuse to experiment a little and/or use up your supplies.
You can often find the option “breaded in flour.” Although widely used, it is not a desirable replacement for stir-frying. Flour can add bitterness to the dish, especially if deep-fried. The best replacements would be the following.
How long does it take to fry cutlets in a frying pan?
The time for frying the cutlets depends on the meat from which they are prepared. This is how fish and poultry cutlets fry faster than pork and beef cutlets. Let's take a closer look at how long it takes to fry the cutlets:
- How long to fry beef cutlets until done? Beef cutlets need to be fried for 7-8 minutes on each side over medium heat (the pan is not covered with a lid), after which they are simmered under the lid for another 5-7 minutes until cooked.
- How many minutes to fry pork cutlets? On average, pork cutlets are fried for 7 minutes on each side, after which they are simmered in a frying pan, covered with a lid, for another 5-6 minutes.
- How long to fry chicken cutlets in a frying pan? Chicken cutlets need to be fried for 6-7 minutes on each side until crispy and golden brown.
- How long to fry turkey cutlets in a frying pan? Turkey cutlets are fried for an average of 7-10 minutes on each side until cooked through.
- How long does it take to fry fish cutlets in a frying pan? Fish cutlets need to be fried for 3-5 minutes on each side until a golden crust forms, after which 3-4 tablespoons of water are added to the frying pan and, covering the frying pan with a lid, the cutlets are simmered for another 8-10 minutes until cooked.
- How long to fry frozen semi-finished cutlets? Store-bought frozen cutlets need to be fried for an average of 10 minutes on each side (until a golden crust forms) in an uncovered frying pan, after which a few tablespoons of water are added to the frying pan and the cutlets are simmered for 5-7 minutes under the lid until cooked.
Having learned how long to fry minced meat cutlets in a frying pan, we will next consider the process of frying homemade cutlets and frozen semi-finished products from various types of meat.
How to fry cutlets in a frying pan?
To prepare delicious fried cutlets, you will need ingredients such as minced meat, onion, flour, breadcrumbs, salt, ground black pepper, bread and milk.
- Total prep time: 35 minutes, prep time: 20 minutes, frying time: 15 minutes.
- Calorie content: 225 calories (per 100 grams of product).
- Cuisine: Slavic. Type of dish: meat dish. Number of servings: 4.
The sequence of frying cutlets is the same for all types (fish, chicken, pork and beef), and this also applies to frozen semi-finished products. Let's take a step-by-step look at how to fry cutlets in a frying pan:
- If the cutlets were purchased in a store (frozen semi-finished products), then it is enough to remove them from the freezer and separate them from each other if they are frozen together. If the cutlets are prepared manually from minced meat at home, then after preparing the minced meat (mixing with all the necessary ingredients and seasonings, as well as after beating it), we make cutlets by hand, roll in flour or breadcrumbs and place them on a clean kitchen board sprinkled with flour.
- Heat the frying pan over high heat and add vegetable oil (it should cover the bottom of the pan with a thin layer). It is important that the oil is well heated so that the cutlets do not stick to the bottom and fry well.
- Place the cutlets in a single layer on a heated frying pan with sunflower oil, but they should not touch each other or the sides of the frying pan.
- Fry the cutlets on each side for 5-10 minutes until golden brown (frying time depends on the meat from which the cutlets are made and described at the beginning of the article).
- Upon completion of frying, the cutlets should be simmered in the same frying pan or separately in a saucepan or saucepan (with sauce). If you simmer in the same frying pan in which you cooked, then after frying the cutlets, just add 3-5 tablespoons of water to the frying pan, reduce the heat to medium and cover the frying pan with a lid, and simmer for an average of 5-10 minutes until fully cooked.
- That's all! Delicious fried cutlets are ready!
Answers to popular questions on the topic, how to fry cutlets?
- Is it possible to fry cutlets on a grill pan? Yes, cutlets can be fried on a grill pan in a small amount of vegetable oil.
- Is it possible to fry cutlets in olive oil? Cutlets can be fried in olive oil, but it will affect their taste, so it is better to give preference to sunflower oil.
- Is it possible to fry cutlets in butter? Cutlets can be fried in butter, but it is still better to fry in vegetable oil (it will not burn out quickly).
- Is it possible to immediately fry frozen cutlets? Frozen semi-finished cutlets are not only possible, but should be immediately fried in a frying pan, because if they are defrosted, the juice will flow out of them and they will be dry after frying.
- What heat should you use to fry the cutlets? The cutlets need to be fried over high or medium heat (fry on both sides), after which they are simmered under a lid over medium or low heat so that they are fully cooked and more tender and juicy.
- Do cutlets need to be dredged in flour before frying? Before frying in a frying pan, cutlets need to be rolled in flour or breadcrumbs so that they do not turn out dry after frying.
- Why do cutlets stick to the pan when frying? Cutlets may stick to the pan if they are not coated in flour or breadcrumbs, or if they are fried in an unheated pan.
- What to do if the cutlets fall apart during frying? When frying, cutlets can fall apart due to the fact that the minced meat was not beaten before frying, eggs were not added to the minced meat, and also if they are not fried in a well-heated frying pan.
- How to stew cutlets after frying in a pan? Cutlets fried in a frying pan can be placed in a deep saucepan, poured with a sauce prepared in advance (for example, based on tomato paste) and simmered over medium heat under a lid for 5-7 minutes.
How to make tempura flour at home. Tempura
INGREDIENTS
- 1 medium carrot
- 1 medium zucchini
- 1 medium eggplant
- 1 large onion
- 100 g cauliflower
- 12 asparagus stalks
- deep frying oil
For the batter:
- 2 glasses of ice-cold sparkling water
- 2 cups of flour
- 2 yolks
- a pinch of salt
- ice
STEP-BY-STEP COOKING RECIPE
Step 1
Slice the eggplant, zucchini and carrots diagonally. Peel the bottom rough ends of the asparagus spears with a paring knife. Cut the onion into rings 1 cm thick.
Step 2
Lightly beat the yolks, add ice-cold sparkling water, stir and add the sifted flour and salt. Stir quickly (you can use chopsticks), and lumps of flour should remain. Add a few ice cubes. The dough turns out quite thick, about like thick yogurt.
Step 3
Heat the frying oil to 180°C. Dip the vegetables into the batter and drop them into the oil. Roast for 2 to 3 minutes, then drain on paper towels and serve quickly. Gastronomy Tip: Prepare the tempura dough just before use! Tempura can be made not only with vegetables, but also with shrimp, salmon and other fish, cut into small pieces. You can serve the tempura with just light soy sauce, or you can prepare a special sauce from dashi broth, mirin, soy sauce and a small amount of grated ginger.
How to bread a product correctly
By choosing any basic type of breading, you can give the finished culinary product additional “tasty” notes. Additives such as flax seed, sunflower seed, orange or lemon zest and much more will help with this.
Flour breading is the easiest to use. You just need to process a piece of meat, minced meat, or fish in it. Sometimes the situation requires maintaining the juiciness of the product, and for this it is necessary that the breading work with a bang. To do this, pieces of meat or fish are first processed in an egg lison. Then the egg white will reliably retain the desired juiciness in the culinary product. If you need to get a crispy crust with a dense texture, then you should bread the product two or three times.
After breading, the culinary products are fried in a large amount of oil. Or they are sent to the oven for baking. If you want to reduce the calorie content of a dish, then you should try frying it in a non-stick pan without adding any oils.
Liezon
Liezon is a mixture of eggs with milk and salt, or eggs with water and salt. The optimally tasty option, for example, for frying chicken breast, is the successive operations of rolling in breadcrumbs, leison and breadcrumbs. Instead of leison, I often use a mixture of eggs and spices, but if there are not many eggs, then you can bread it in leison. By the way, the taste of the finished product does not change if you bread it in the following sequence: breadcrumbs, egg white and breadcrumbs; breadcrumbs, yolk and crackers; breadcrumbs, lezone and crackers.
The taste of the finished product in the form of chicken breast, chicken wings and pork when breaded only in breadcrumbs or with one layer of breadcrumbs becomes not so bright, so I would advise breading these products with the double breading described above (crumbs, lezon, crackers).
In addition, this method of breading allows you to retain the juices of the meat inside, which makes the finished dish very juicy. And fish (especially small ones like capelin), for example, on the contrary, is much easier to bread only in breadcrumbs, otherwise frying it will take a long time.
