How and how long to fry cutlets in a frying pan

Cutlets are a dish of minced meat that is usually cooked in a frying pan. The average frying time is 7 minutes on each side. It is not recommended to close the lid of the pan during cooking. To make the cutlets juicy, after frying you need to add a little drinking water and simmer for another 5-10 minutes under the lid. Semi-finished products are fried a little longer - 10 minutes on each side until golden brown. Then you need to pour in a few tablespoons of water, cover the pan with a lid and simmer for 5 minutes. Today we will look at several recipes for preparing a popular meat dish and list useful tips for beginners.

How to properly fry cutlets in a frying pan

1 kg minced meat;
1 large onion;
2 cloves of garlic;
100 ml cow's milk;
50 g white bread;
50 g of any herbs for flavor (dill or parsley);
50 g wheat flour (about 2 tablespoons);
2 eggs.

Preparation:

First, defrost the minced meat. Place the meat in a deep bowl.
Meanwhile, peel the onions. Finely chop with a knife or grind through a meat grinder. Mix with minced meat.
Pour in raw chicken eggs. Finely chop the greens with a knife and add to the rest of the ingredients.
Break the white bread into several pieces. Place the pieces of bread in a bowl, pour in cow's milk and knead well. Squeeze out the liquid and add to the ground meat.
Salt the minced meat. For 1 kg of meat it takes 2 teaspoons of salt. Knead the ingredients by hand for 7 minutes to obtain a homogeneous mixture suitable for making cutlets.
Form cutlets. Dredge each piece of meat in wheat flour. Place on a flat surface that has been floured in advance to prevent sticking.
Place the frying pan on the fire. Heat for 2 minutes. Grease the bottom with vegetable oil. Spread it over the bottom of the pan and start laying out the cutlets. Make sure there is a small distance between the meat products.
Shake the pan a little so that the cutlets do not stick and remain intact when turning. Turn on medium heat and cook for 5 minutes on each side until crispy. Then add 2 tbsp. spoons of purified water and cover the dish with a lid. Cook for another 5 minutes. The meat will be saturated with moisture, after which it will become much juicier. Place the finished cutlets on a plate and serve.

Grilled pork cutlets (in the oven)

Ingredients:

pork neck – 800 gr.:
large onion;
one yolk;
drinking water - half a glass;
garlic;
fresh dill, can be replaced with dried.

Cooking method:

Peel two cloves of garlic and an onion, chop the washed meat - pass everything through a fine mesh twice in a meat grinder. Season the minced meat with a small amount of ground pepper, add the yolk and add a little salt. Pour in cold, almost ice-cold water and thoroughly knead the meat mass.
With moistened hands, form cutlets and place them on the wire rack. We place it on the middle level of the oven preheated to 240 degrees, below we place a baking sheet or any container into which the juice will flow.
Cook the cutlets in the oven on the grill for a quarter of an hour, then carefully turn them over and cook for another 15 minutes until done.

How to fry frozen cutlets

Defrost the semi-finished products, place them in a hot frying pan coated with vegetable oil. Fry the cutlets on each side over medium heat for no more than 10 minutes. There is no need to cover the pan with a lid. A sign of readiness will be the appearance of a golden crust. Then pour in 2 tbsp. spoons of water, cover and cook for another 5 minutes. Serve the slightly cooled dish to the table.

Grilled cutlets made from minced meat with vegetables – “Dietary”

Ingredients:

0.6 kg of minced beef and chicken mixed;
a raw egg;
three onion feathers;
garlic;
tablespoon 15% sour cream;
150 gr. fresh or frozen vegetables (carrots, cauliflower, green beans, broccoli).

Cooking method:

Finely chop the onion and vegetables. If you choose a frozen product, thaw it at room temperature in advance.
Place the chopped vegetables into the minced meat, add sour cream, pepper and a little fine salt, mix. We form small, two-centimeter thick cutlets.
Lubricate the heated ribbed surface of the grill and place the cutlets on it. You can also lubricate the semi-finished products themselves. Cook for the recommended time for electric grilling. Usually, for uniform frying, you need to soak the cutlets on one side for 10 minutes and the same on the other.

How to fry cutlets Kiev style

4 chicken breasts;
100 g butter;
4 eggs;
4 tbsp. spoons of breadcrumbs;
1 bunch of parsley;
Pepper, salt - to taste;
Juice squeezed from 1 lemon;
2 cups sunflower oil.

Preparation:

Remove the indicated amount of butter from the refrigerator and wait a little until it becomes soft. Combine the dairy product with pre-chopped parsley, table salt (you will need 1 teaspoon) and lemon juice. Form the sausage. Place in the refrigerator until completely set.
Remove the skin from the chicken breasts. Trim the meat from the wings to leave the bone bare. Divide the breast into 2 unequal parts. Remove the tendon from the small part. Cut both fillets in half.
Beat a small fillet with a hammer, sprinkle with pepper and salt. Add some cold butter and wrap. Wrap a large fillet over the top. The result will be a package resembling a fir cone.
To keep the Kiev cutlet in shape, insert a few toothpicks. Don't forget to remove the toothpicks before serving!
Break the chicken eggs into a bowl. Beat well, add salt and stir. Dip each cutlet into the egg mixture. Then roll in breadcrumbs. Repeat the procedure again.
Place Kiev cutlets in the pan. The frying time for each side will be 7 minutes. It is recommended to turn on high heat.
The cooking time for factory-made cutlets will be 15 minutes. Then add a little water and fry the meat products for another 10 minutes.

Grilled beef hamburger cutlets

Ingredients:

beef shoulder – 1 kg;
egg;
spicy sauce;
a spoonful of dry wine;
a teaspoon of dried ground garlic;
mixture of aromatic peppers - 1/2 tsp;
a couple of spoons of Worcestershire sauce.

Cooking method:

Take a piece of fresh or chilled, not frozen beef and rinse it thoroughly with cold running water. Then lightly dry with a towel, coarsely chop and grind in a meat grinder with a coarse grid.
Pour wine into the minced meat, add sauce, season dry garlic with a mixture of peppers. Pour in the egg and, adding a little salt, mix thoroughly, then beat.
Cover the bowl with the minced meat with film and place it in the refrigerator for an hour so that the meat is better saturated with seasonings and spices.
From the chilled meat mass we form flat, centimeter thick cutlets. You can use small molding rings to serve salads.
Grease the grate (grill pan) with vegetable oil and place the cutlets on it. Fry in the oven, frying pan or over coals for six to 10 minutes on each side, until desired degree of doneness. A minute before they are ready, place a thin slice of cheese on the cutlets.
After waiting for the cheese slices to begin to melt, carefully remove the cutlet from the grill and place it on the cut bun. Season with your favorite sauces, add herbs and serve.

Useful tips

If you are planning to prepare minced meat yourself, it is recommended to keep the meat in the freezer for a while. It will be much easier to scroll through the meat grinder. It is advisable to cut the meat by weight into a long strip.
To cook the cutlets, you need to use a well-heated frying pan. The frying time for one side is several minutes. A sign of readiness will be the appearance of a golden crust. You don't want to keep the meats in the pan for too long as they will lose moisture and become dry. To check the temperature of the pan, place a drop of water on the surface. If the liquid begins to splash, it means you can begin the cooking process.
Once all the cutlets are in the pan, stir each piece of meat slightly to avoid sticking.
If the cutlet is stuck, try prying it off with a fork.
Use a fork to determine doneness. Prick the cutlet a little and observe. If a clear liquid begins to stand out, it means the meat is well cooked.
If you are going to cook the cutlets in the sauce, pour it 3 minutes before the end of frying.
If the cutlets turn out to be a little raw inside, place the meat products in a heated frying pan, pour in 1/4 cup of water and simmer for 5-7 minutes with the lid closed.
To quickly cook many cutlets, use several frying pans.
The dish will turn out delicious if you add the right amount of salt. For 1 kg of minced meat, 1 teaspoon of salt (with a small slide) is usually consumed. For medium salinity, take 1.5 heaped teaspoons of salt. For greater salinity, add 1 tbsp. a spoonful of table salt. Remember that the minced meat must be salted immediately before cooking. It’s too late to salt the finished cutlets. If you forgot to add salt on time, cut the meat products into small slices, lightly sprinkle with salt or pour over salty sauce.
Cutlets can be fried in the oil that remains after preparing the previous portion of meat products.
Try to carefully turn the cutlets (away from you) to avoid splashing the boiling oil and causing a burn. Make sure that the liquid does not splash. Hot oil can damage the work surface, so if any dripping occurs, immediately wipe up the stain with a paper towel.
Bread must be added to make the dish juicier. Stale bread, previously soaked in milk, gives its moisture to the cutlets.

How long to fry chicken cutlets

fry chicken cutlets in a frying pan - only 18 minutes (fry for 6 minutes on one side and 6 on the other, and simmer for 5-6 minutes)

How long to fry chicken cutlets in the oven

chicken cutlets are fried in the oven - 22 minutes at 230°

Cook minced chicken cutlets very quickly. We put bread, egg, onion, salt and various seasonings into the minced chicken. According to your taste. Next, you need to form identical cutlets and roll in breadcrumbs, cereal or wheat flour. Whoever likes it. After this, place the cutlets on a well-heated frying pan. Lightly sprinkled with oil. And you need to fry for 6 minutes on all sides. Even try around the edges. Next, the cutlets can be covered with a lid from the frying pan and steamed over reduced heat for 5-6 minutes.

And if you want to cook chicken cutlets in the oven, then place the boned cutlets on a baking sheet. It needs to be slightly lubricated with any oil in advance. Next, place the baking sheet in a preheated, prepared oven. And fry the cutlets for approximately 20-22 minutes. Cooking time may vary depending on the size of the cutlets. If you have small, baby cutlets, then you need to fry them less than regular ones.

Tips for cooking minced meat

According to your taste, you can replace white bread with black bread, previously soaked in cow's milk. You can also use potato starch (4-6 tablespoons), semolina or oatmeal (4-5 tablespoons). There is an additional option - preparing a breading mixture from grated potatoes (2 potatoes) or zucchini (1 fruit).
You can do without adding chicken eggs. Eggs simplify the formation of cutlets and help maintain their shape for a long time. To keep the shape without adding eggs, place the breaded cutlets in the freezer for 20 minutes. In addition, chilled breading does not crumble after immersion in sunflower oil.
Some housewives prefer to cook cutlets from mixed minced meat. For example, you can combine turkey with pork, chicken with pork, etc.
3 tbsp. spoons of butter can replace 1 tbsp. a spoonful of vegetable oil. It is important to observe the specified proportion to obtain a good result. You can fry cutlets in poultry fat. 3 tbsp. tablespoons of fat should be finely chopped and melted in a frying pan before frying the cutlets.
If you use lean meat, make the cutlets juicy by adding lard to the minced meat.
It is recommended to grate onions or pass them through a meat grinder. However, the best option would be to grind the peeled onion in a blender. Meat cutlets will turn out much more arable thanks to the air with which the onions are saturated during beating.

Grilled meat cutlets with cheese

Ingredients:

mixed from different types of meat or pure chicken minced meat – 600 g;
one potato;
100 gr. good natural cheese;
two spoons of sour cream;
egg;
bulb;
vegetable oil;
a bunch of garden parsley;
bell pepper – 1 peppercorn.

Cooking method:

Grind the meat into minced meat, follow the meat with the seeded bell pepper and potatoes, and combine everything ground together.
Finely chop the onion and saute it until golden in a small amount of oil. After cooling, add to the minced meat.
Add sour cream, a little pepper, egg and salt, knead until smooth.
Finely chop the parsley, cut the cheese into thin cubes.
We form cutlets by placing a slice of cheese and several leaves of parsley in the middle. Coat all sides with vegetable oil, then bake on the grill for a quarter of an hour per side.

How to properly store cutlets

The shelf life of finished cutlets in the refrigerator is 3-4 days. If you want to increase storage time, place meat products in the freezer. They can stay there for several months. However, once defrosted, the cutlets can no longer be re-frozen. They need to be fried immediately.
For breading, you can use other products besides crushed bread - for example, wheat flour, crushed oatmeal, ground nut kernels. The remaining breading will have to be thrown away. You can sprinkle some of the breading onto the surface of the last batch of cutlets. They will turn out with a pronounced golden brown crust.
Typically, the weight of a raw cutlet does not exceed 50 g. After frying, the weight decreases to 45 g.
The bowl in which the minced meat was located should be filled with cold water and left for a few minutes. Then remove the remaining mixture with a spoon and drain the water.

Recipe for homemade minced meat cutlets

More often, mixed minced meat is used for cooking. An equal mix of pork and beef makes the dish juicy without being too greasy. However, you can limit yourself to one type of meat. The advantage of a dish familiar in every home is that ready-made homemade cutlets can be frozen and provide food for the family for some time to come.

How to make mince for meat cutlets

More and more often, housewives are buying ready-made minced meat. However, to get a real homemade dish, it is better to prepare the minced meat yourself. To do this, you will need a small piece of meat, preferably lean, and a good meat grinder. Each housewife chooses the additives herself. For example, this could be finely chopped onion, a little white bread soaked in milk, grated cheese or grated raw potatoes. These ingredients will make the cutlets more juicy. Any meat dish will benefit from the addition of finely chopped fresh herbs.

Fish

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To make the dish tasty, you need to carefully select the fish. Gourmets appreciate trout, but then dinner turns out to be too expensive. The best option is river fish, for example, carp. Try making fish cutlets using this recipe:

fish fillet – 500 g;
onion – 1 pc.;
egg – 1 pc.;
bread crumbs – 100 g;
fresh dill, salt and white pepper.

You can also cook from whole fish, separating the fillet from the backbone yourself. Work order:

Grind the fish. It is not necessary to put it through a meat grinder; you can simply chop the fillet into small pieces with a sharp knife.
Finely chop the onion.
Add raw egg, herbs and spices to the mixture. Mix the minced meat with your hands.
Roll the cutlets in breadcrumbs.
How to fry fish cutlets in a frying pan, each housewife decides for herself - take olive or sunflower oil, add a little melted butter.

Beef

Classic beef cutlets are made without additives. Then you will have a product suitable for making American hamburgers. It can be served like a steak - with a side dish of fried egg. Compound:

beef – 1 kg;
salt, pepper - to taste;
flour – 50 g;
oil – 4 tbsp. spoons.

The perfect beef patties come from the tenderloin. This dish won't cost you a lot. You can choose a soft piece of fillet - for example, the shoulder part. Try this cooking method:

Cut the meat into medium-sized pieces and place in a meat grinder.
Scroll and prepare the minced meat. Add spices.
Make cutlets - classic beef cutlets should be round and fluffy. Roll each one in flour. If you want to grill them like steaks, you won't need flour.
Heat vegetable oil in a frying pan. How to fry beef cutlets in a frying pan depends on what result you want to get. It will take 4-5 minutes on each side for the meat to cook completely. However, beef can also be served slightly undercooked, with blood in it - then the cooking time will be reduced.
Ground beef doesn't like additives, but you can serve fried onion rings or fried eggs as a side dish. Mashed potatoes also work well.

Pork

Few people cook from pure pork - it is fatty meat. If you compare how many calories are in a pork and beef cutlet, then pork cutlets will definitely be more harmful. However, if you still want to cook them, do not skimp on meat - you need to buy lean pork without fatty layers, preferably tenderloin. The recipe could be like this:

pork – 1 kg;
onions – 2 pcs.;
white bread – 2-3 slices;
milk – 125 ml (half a glass);
breadcrumbs – 100 g;
salt, pepper, spices - to taste.

Some housewives add raw potatoes to the minced meat instead of white bread. Thanks to this, the dish also becomes softer. In addition, you can add a raw egg, but eggless meatballs turn out crumbly and tender. Prepare the minced meat like this:

Place the pork pieces into the meat grinder. Prepare the minced meat. If you have different attachments, use the largest one.
Heat half a glass of milk in the microwave or over a fire. Add broken white bread (without crust) to it and mash with a fork.
Finely chop the onion.
Mix all the minced meat ingredients, add salt and pepper to taste.
Make little balls the size of half your palm. Roll in breadcrumbs (you can use flour or semolina). Frying will be quick - no more than 3 minutes on each side.

Chicken

Recipes for chicken meat cutlets are varied - they can be gourmet “Pozharsky” or “Kyiv”, or they can be dietary chicken breast meatballs. The classic recipe is based on white meat - breast fillet:

breast fillet – 2 pcs. (weight will be about 700 grams);
cheese – 75 g;
butter – 50-80 g;
onion – 1 piece;
cream 10% – 75 ml;
flour – 50 g;
white bread - 2-3 slices.

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If you want to prepare a dietary dish, then it is better to avoid cream and butter. In another case, the step-by-step cooking algorithm is as follows:

Scroll the chicken fillet through a meat grinder.
Heat the cream and soak pieces of white bread (without crust) in it.
Finely chop the onion. Soften the butter slightly.
Grate the cheese. It can be added to the minced meat immediately, or it can be wrapped inside the meat. Then you will get chicken zrazy (you can also add fresh herbs to the filling).
Mix all ingredients. Dip the meatballs in flour and place on a hot, greased frying pan. Fry for 2-3 minutes on each side - the chicken cooks quickly.

How and how long to fry cutlets in a frying pan

To properly fry cutlets, it is recommended to use vegetable oil - it is less harmful and high in calories than butter. You can also try frying in melted poultry fat that drips from a roasted goose or duck. If you are preparing a large portion, it is better to change the oil. It only takes seven minutes to completely fry the dish (it will be faster under the lid).

Chicken or beef cutlets can simply be rolled in a thin layer of flour, and pork cutlets in breadcrumbs. But if you want the crust to be crispy, prepare a triple breading: first roll in flour, then in beaten egg, and the last layer is breadcrumbs. It is best to make such a crust for meatballs not from minced meat, but from minced meat into small pieces.