Some will say that minced meat cutlets are an ordinary, unremarkable everyday dish. You bet! After all, the most ordinary minced meat cutlets, if desired, can be turned into something incredibly tasty and original.

Any minced meat for making delicious cutlets will do: pork, beef or mixed, chicken, minced turkey or even fish. You can add vegetables, mushrooms, herbs, cheese, spices and other ingredients to minced meat cutlets - you can experiment endlessly.

Whether you are preparing regular minced meat or experimenting with additives, you cannot do without basic cooking rules:

• Dried bread is considered one of the main ingredients of minced meat cutlets. It can be either rye or wheat. Bread without crusts is pre-soaked in milk or water, then added to the minced meat;
• The minced meat for the cutlets must be beaten well, this is the only way the cutlets will turn out tender and fluffy. If you add ice water, mineral water or cream to the minced meat during the beating process, the cutlets will turn out juicy;
• For the same juiciness, finely chopped onion or white cabbage is added to the cutlet mince. Precisely finely chopped, and not minced, keep this in mind!

These are not all the secrets of delicious cutlets. Dig into our selection of recipes, many discoveries await you!

Cutlets “Exceptionally tasty”

Ingredients:
500 g minced meat,
1 onion,
2 eggs,
3 slices of white bread,
2 tbsp. l. chopped parsley,
1 tsp. mustard powder,
vegetable oil,
salt, ground black pepper.

Preparation:
Before you start cooking, soak the pieces of white bread in water. Mix coarsely chopped onion, drained white bread and finely chopped parsley in a bowl. Mix everything, add minced meat, dry mustard, egg yolk and mix again. If your minced meat turns out to be too thick, pour a little cold water directly into the mixture. In another bowl, beat the egg whites until foamy. Combine half the whites with the minced meat, mix gently, add the other half and mix again. With wet hands, form cutlets and fry them in a frying pan with vegetable oil on both sides until deliciously golden brown.

Minced pork and beef cutlets with vegetables and herbs

Ingredients:
600 g mixed minced meat,
150 g hard cheese,
2 tomatoes
100-150 g stale white bread,
100 ml milk,
1 egg,
1 onion,
50 g parsley and dill,
2 cloves of garlic,
100 g vegetable oil,
breadcrumbs,
salt, pepper - to taste.

Preparation:
Cut the tomatoes, onions and herbs as finely as possible, and hard cheese into small cubes. Combine cheese with chopped vegetables. Add this prepared mixture to the already mixed two types of minced meat, add the egg and bread soaked in milk. Mix the resulting mass well, add salt and pepper to taste, add the garlic cloves passed through a garlic press. From the resulting mass, form medium-sized cutlets and fry them on both sides in vegetable oil until cooked.

Unusual cutlets with egg filling in batter

Ingredients:
500 g minced meat,
3 onions,
4 eggs,
flour,
vegetable oil,
100 ml water,
salt, ground red pepper - to taste.

Preparation:
Hard-boil 3 eggs and grate on a coarse grater, cut 2 onions into small cubes and fry in a small amount of vegetable oil until golden brown. Mix these ingredients. Grate the remaining onion on a coarse grater and add to the minced meat, adding salt and pepper to taste. Mix the resulting mass thoroughly and beat it on a work surface. In this case, your cutlets will turn out more tender and airy. Spread the cling film and place the finished minced meat on it in an even layer, on top of which place the filling of eggs and onions, and then use the film to roll everything into a roll. Wrap it tightly in film and put it in the freezer. An indispensable condition: the roll must freeze to such an extent that it can be cut without it falling apart. Cut the roll into neat slices. Prepare a batter from 1 egg, 100 ml of water, salt and flour. At the final stage of cooking, simply dip the pieces of roll into the batter and fry until tender in a frying pan with heated vegetable oil.

Beef cutlets with cheese “Mom’s secrets”

Ingredients:
1 kg ground beef,
1 onion,
1 egg,
2 cloves of garlic,
2 slices of bread,
80 ml cream,
130 g hard cheese,
100 ml vegetable oil,
bread crumbs - for breading,
salt, ground black pepper.

Preparation:
Soak the bread slices in the cream. Add chopped onion, pressed garlic, bread soaked in cream and egg to the minced meat. Add salt and pepper to your liking and mix well. Grate the cheese on a coarse grater and add to the minced meat. Mix everything thoroughly again and with wet hands form cutlets of the desired shape and size. Then roll them in bread crumbs, fry on both sides until golden brown in a frying pan with heated vegetable oil, then place in a baking dish and place it in an oven preheated to 180ºC for 10 minutes.

Minced meat cutlets with white cabbage “Lush and juicy”

Ingredients:
400 g mixed minced meat,
400 g white cabbage,
150 g onion,
3 cloves of garlic,
1 egg,
½ cup flour,
½ cup decoys,
50 g vegetable oil,
greens, salt, pepper - to taste.

Preparation:
Mince the cabbage (or better yet, finely chop it), onion, garlic, drain the juice and add the prepared vegetables to the minced meat. Beat the egg there, add chopped herbs, salt and pepper to taste. Stir everything until you obtain a homogeneous mass, from which form medium-sized cutlets, roll them in a mixture of flour and semolina and cook on both sides in a frying pan with heated vegetable oil until golden brown.

Minced meat cutlets with pickled beets and potatoes “Swedish feast”

Ingredients:
600 g minced meat,
2 yolks,
8 tbsp. l. milk,
8 tbsp. l. pickled beets,
2 onions,
2-3 potatoes depending on size,
salt - to taste,
fat - for frying,
breadcrumbs.

Preparation:
Beat minced meat, milk and yolk in a deep bowl until smooth, add grated potatoes, finely chopped beets, pre-fried onion until golden, stir and add salt to taste. Form cutlets from the prepared mixture, roll them in breadcrumbs and fry them in a frying pan with heated fat (use fat - it will turn out tastier) on both sides until golden brown.

Minced meat cutlets with smoked brisket and cheese “Serbian traditional”

Ingredients:
1 kg minced pork and beef,
150 g smoked brisket,
150 g cheese,
2 onions,
5 cloves of garlic,
½ cup sparkling water,
2 tsp. ground paprika,
1 tsp. soda,
50 g vegetable oil,
parsley and dill - to taste and desire,
salt, pepper - to taste.

Preparation:
Combine the minced meat with finely chopped onion, spices, soda and mineral water, mix and put in the refrigerator for 2 hours. When the time is up, take it out and add finely chopped feta cheese, brisket, herbs and chopped garlic. From the resulting mass, make medium-sized cutlets and fry them in a frying pan with heated vegetable oil until golden brown. Then transfer to a saucepan, add half a glass of water and simmer over very low heat under the lid for 10 minutes.

Chicken cutlets with crab sticks

Ingredients:
500 g minced chicken,
500 g crab sticks or crab meat,
2 eggs,
2 onions,
200 g bread,
breadcrumbs,
vegetable oil,
salt, pepper - to taste.

Preparation:
Finely chop with a knife or, even easier, mince the crab sticks and add them to the minced meat. There, into the resulting mass, beat the eggs, add chopped onions, bread pre-soaked in milk or water and, of course, salt and spices. Mix everything well, form small cutlets with your hands, dipping them into water from time to time to keep them moist. Roll the prepared semi-finished products in breadcrumbs and fry until golden brown for 10 minutes on each side in a frying pan with heated vegetable oil. Then let the cutlets simmer for another 10 minutes on low heat under the lid.

Chicken cutlets with creamy nut filling “For gourmets”

Ingredients:
500 g minced chicken,
50 ml cream,
8 cm leek
3 cloves of garlic,
1 piece of loaf,
salt, pepper - to taste.
For filling:
50 g butter,
50 ml milk,
1 tbsp. l. flour,
50 g walnuts,
2 tbsp. l. chopped cilantro,
a little salt.
For breading:
1 tbsp. l. flour,
1 egg,
1 tbsp. l. milk,
2 tbsp. l. ground crackers.

Preparation:
Mix the minced chicken with chopped onion, garlic and loaf soaked in cream, add salt and pepper to taste. Mix the minced meat well and put it in the refrigerator for a while. Melt the butter in a deep frying pan, sprinkle flour on top and stir well. Then add milk, stir, wait until it boils, and immediately turn off the heat. Then add chopped nuts, cilantro and a little salt. Let the filling cool. With wet hands, take a little minced meat, make a flat cake, put a little filling in the center, and form a cutlet. Bread all the other cutlets prepared in this way first in flour, roll in an egg mixed with milk, and then in breadcrumbs and fry over low heat in a frying pan with a small amount of oil on all sides.

Chicken cutlets with cottage cheese in crispy “Quick Disappearing” breading

Ingredients:
500 g minced chicken,
200 g cottage cheese,
50 g milk,
1 egg,
1 onion,
2 cloves of garlic,
3 tbsp. l. chopped dill,
salt, pepper - to taste,
unsweetened corn flakes - for breading.

Preparation:
Combine the minced meat with cottage cheese, egg, milk, dill, chopped onion, garlic, salt and pepper, mix until smooth and then form cutlets from the minced meat with wet hands, roll them in corn flakes (if they are large, chop them a little) and fry on low heat for 4-5 minutes on each side in a frying pan with heated vegetable oil. Attention: do not cover the pan with a lid while frying.

Minced chicken cutlets with processed cheese

Ingredients:
900 g minced chicken,
3 processed cheese “Druzhba”,
1 bunch of green onions,
1 bunch of parsley or dill,
1 egg,
3 tbsp. l. mayonnaise,
2 cloves of garlic,
salt, spices - to taste.

Preparation:
Grate the processed cheese, chop the green onions, as well as garlic, herbs and combine all this with minced chicken. Mix everything together, beat in the egg, add mayonnaise, salt and pepper to taste. Mix everything thoroughly once more so that all the ingredients are distributed evenly, and form small cutlets from the resulting mass. According to tradition, like all other cutlets, be sure to roll them in breadcrumbs and fry them in a frying pan with vegetable oil on both sides until golden brown.

Cutlets “Golden”

Ingredients:
600 g minced chicken,
100 g butter,
2 medium sized onions
5 cloves of garlic,
1 bunch of greens (dill, parsley),
2 tbsp. l. flour,
2 tbsp. l. curry,
2 tbsp. l. breadcrumbs,
70 ml vegetable oil,
salt, pepper - to taste.

Preparation:
Combine minced chicken with finely chopped onion, salt, pepper and mix thoroughly. Mash the butter with a fork, mix it with chopped herbs and garlic. Separately mix flour, curry and bread crumbs. Form small cakes from the minced meat, knead them on the table surface or with your hands (as convenient) until a small pancake is formed. Place a little butter and herb filling in the center of each mini-pancake and, carefully sealing the edges, form cutlets. Then roll them in a dry mixture of flour, crackers and curry and fry until tender in a well-heated frying pan with vegetable oil.

Turkey cutlets with herbs and mustard “Delicatessen”

Ingredients:
800 g minced turkey,
4 tbsp. l. decoys,
2 tbsp. l. sour cream.
1 egg,
2 tsp. Sahara,
2 tsp. mustard,
a little parsley and dill,
salt, spices - to taste.

Preparation:
Combine minced meat, semolina, sour cream, egg, mustard, salt, sugar and spices, add chopped herbs to everything else and mix everything until smooth. Don’t be surprised, the minced meat will turn out liquid, so place the cutlets in a heated frying pan with vegetable oil with a spoon and fry for 2-3 minutes on each side until golden brown, but do not fry too much. Then pour some water into the pan, cover with a lid and leave to simmer for 10 minutes, 5 minutes on each side.

Fish cutlets with pumpkin “Unusual, but very tasty!”

Ingredients:
500 g minced fish,
200 g pumpkin pulp,
3 tbsp. l. flour,
1 egg,
1 clove of garlic,
salt, pepper - to taste,
vegetable oil - for frying,

Preparation:
Combine the finely grated pumpkin with minced fish, add a fork-beaten egg to the pumpkin-fish mixture, pass the garlic through a press and mix. Then add flour and knead the minced meat, adding salt and pepper to taste as you go. Having formed cutlets with wet hands, place them in portions in a frying pan with heated vegetable oil and fry them for 3-4 minutes on each side.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

The word “cutlet” came into Russian from French; la côtelette is a piece of meat on a rib. So in ancient times it was much more convenient to eat it with your hands. With the advent of cutlery, the need for bones disappeared. Pieces of meat were removed from them. And the cutlet began to change. They began beating the meat to make it softer and breading it to maintain its juiciness. This process took place throughout Europe. Today, only the Kiev cutlet, which is often made with a bone, reminds us of the old days.

Over time, the cutlets became chopped, as this made them much easier to chew. And with the advent of meat grinders, they turned into a fairly easy-to-prepare dish. These are the ones we will prepare.

Meat selection

For cutlets, you can use a piece of brisket or shoulder; chopped goulash is also suitable. But keep in mind that market traders may sell you bad meat. Therefore, when purchasing, you should ask to see the piece from all sides.

Cutlets are best made from chilled meat, not frozen.

The most delicious cutlets are made with the addition of fatty meat - pork or even lard.

Meat for cutlets should not be lean, take it with fat - then the cutlets will be juicy.

It’s good to make cutlets from two or even three types of meat. You can combine beef and pork, you can add poultry to them.

Ground meat

The meat needs to be turned twice, but if it seems that the minced meat has not yet become tender, then three times.

Be sure to add onions to the minced meat. It is rolled together with the meat or chopped very finely. Onions cut into slices should be placed in a meat grinder between pieces of meat.

It is advisable to prepare cutlets only from freshly prepared minced meat. If you do make minced meat in advance, do not put bread in it, do not add salt or spices.

The minced meat must be kneaded by hand. You can even beat it with your palms - this way it will turn out tender and soft.

You need to knead the minced meat for a long time, you can beat it with your palms, throw it from one hand to another, or hit it on the table. All so that the meat mass is saturated with oxygen and becomes more viscous and homogeneous.

A couple of tablespoons of ice water added during kneading will add juiciness to the minced meat. You can also add a spoonful of vegetable oil.

A cube of cold butter added at the end of kneading will make the cutlets juicy and more airy.

Photo: Shutterstock.com

Bread

To prevent the cutlets from falling apart, add bread to them.

You need to soak dried bread; fresh bread does not release the amount of gluten needed to “glue” the minced meat together.

Reduce calories

Instead of bread, you can add finely grated zucchini to the minced meat. It will give the cutlets juiciness, but its taste will be almost noticeable.

You can also add grated carrots, pumpkin, beets to the cutlets - all these vegetables will add juiciness to them.

Instead of bread, you can mix stiffly beaten egg white into the minced meat. It will connect the minced meat and prevent the cutlets from falling apart. But perhaps it will make them a little tougher.

Modeling

It is best to cool the minced meat for half an hour before modeling.

To make it easier to divide the minced meat into portions, you need to wet your hands with water.

Try to make cutlets of the same size.

When making a cutlet, pat it with your palms and try to make it uniform, without seams. This way she won't release her juice.

Breading

You can coat the cutlets:

In regular flour

In breadcrumbs (both white and rye)

In crushed nuts

In ground sesame

Frying

Place the cutlets on a hot, but not overheated frying pan. It is desirable that it has a thick bottom.

The cutlet is fried over high heat for 1-2 minutes on one side, then the heat needs to be reduced and simmered on the same side for another 3-4 minutes. And then turn it over and repeat the process.

When frying, cutlets need to be turned over minimally. Then their crust will not collapse and their juiciness will not disappear.

You can bring the cutlets to readiness in the oven or under a tight lid over low heat. This will take 7-10 minutes.

The sauce is poured after the cutlets are fried and covered with a lid. You can simply use sour cream, or you can prepare something more complex.

Do not add water to the sour cream to make more sauce, this will spoil the cutlets and kill their own juice.

Photo: Shutterstock.com

How to determine readiness

The cutlet needs to be pierced; if the juice comes out clear, it is ready.

If you fried the cutlet for about 20 minutes, of which 5-7 minutes under the lid, then this is enough for it to be ready.

If you want to get confused

Cutlets are best made from minced meat. Only then you will need to knead the minced meat better so that it does not fall apart.

Basic cutlet recipe

600 g beef goulash

400 g pork goulash

2 medium onions

1/4 white loaf

1 glass of water

salt and pepper to taste

2-3 tbsp. l. flour

1 cup sour cream

Step 1. Cut the loaf into large pieces and add water.

Step 2. Rinse the meat, peel the onion and cut into 4 parts. Grind the meat and onions through a fine grinder.

Step 3. Turn it a second time. Salt and pepper. Mix well and knead the minced meat a little, like dough.

Step 4. Divide the minced meat into 3-4 parts and beat each with your palms for at least a minute.

Step 5. Remove the crust from the loaf, squeeze out the bread and add to the minced meat.

Tip: If the minced meat seems a little dry, you can add a little milk, or water and vegetable oil.

Step 6. Form cutlets. Roll them in flour.

Tip: During the sculpting process, you can beat the cutlets a little more with your palms, patting them.

Step 7. Heat a frying pan with oil. Place the cutlets and fry over high heat for half a minute (until a crust forms).

Step 8. Reduce heat and fry over low heat for another 2-3 minutes.

Step 9. Turn the cutlets over and fry first over high heat and then over low heat as described in steps 7 and 8.

Step 10. Leave the pan on low heat, close the lid and leave the cutlets to fry for about 7-15 minutes (depending on the size of the cutlets).

Tip: At this stage, you can pour sour cream over the cutlets to create a sauce. Just do not add water under any circumstances, otherwise the cutlets will turn into a rag.

Step 11. Remove from heat, pour in sour cream, sprinkle with herbs, serve hot.

Did you know that the cutlet is French? Of course, not in the banal form in which it often appears on our tables, but many, many decades ago it came to us precisely from refined and sophisticated France. Then the “young lady” looked like a piece of juicy beef on a bone (“cotelette” translated into Russian means “rib” - it was this part of the carcass that was taken to prepare the dish).

Over time, the Russian people began to transform the “French woman” to suit their tastes and ideas of beauty - they began to beat the meat, and after years they even turned it into minced meat. Removing the bone accordingly. So the “foreign” fashionista became a Russian cutlet.

What are cutlets made from at home? Pork, beef, chicken, turkey? Also probably fish, seafood, liver, mushrooms. There are often recipes with cereals and vegetables. And, I’m sure, every housewife has her own signature secret of delicious cutlets.

I have no secrets. There are rules that I, of course, do not always follow, but if we are talking about cutlets from the “you can swallow your tongue” category, then I follow them strictly. Today we are talking about meat cutlets.

So, ten tips on how to how to cook delicious meat cutlets.

1. Minced meat - only homemade. No purchase compromises, even if they are of a thousand times proven quality.

2. Meat is of high quality. “The third grade is not a defect” will do, but we’ll leave it for ordinary cutlets, everyday ones, and for a local culinary masterpiece, buy a good back part of pork or veal tenderloin at the market. Pork is fattier, beef or veal is lean.

3. Minced meat - freshly prepared. Of course, you can take it out of the freezer and defrost it, you will also get cutlets this way, no one argues, but we are talking about tasty and juicy cutlets, right? Then we take out a meat grinder and grind the minced meat.

4. You can cut it. Small. As small as it gets. In this version, meat fibers are not crushed by the circle-knives of the meat grinder, retaining more juice. But this advice is, let’s say, theoretical; I don’t have enough patience for such delights.

4. Bread. Necessarily. Thanks to it, the juice that is released from the meat during frying remains in the cutlets, being absorbed into the bun. By the way, about the bun. It’s not at all necessary - there are also lovers of rye bread. I am a conservative: I take three or four slices of the day before yesterday’s loaf (for 500 g of minced meat), cut off the crusts, pour milk (or low-fat cream - so that it’s completely “ah!”). When the crumb gets wet, I squeeze out the bread.

5. Egg. Do not add. It makes the minced meat denser and harder. I don't like. It is usually taken to ensure that the cutlets do not fall apart during the cooking process, but to prevent such incidents, I have another secret hidden in my pocket, so I simply don’t add it.

6. Other additives.

Onion. Necessary. It's juicy, it's flavorful. You can also add a few cloves of garlic. It's not for everyone, but we like it. You can have a lot of onions - some amateurs, like my husband, manage to make quite nice cutlets, despite the fact that the share of onions is a third of the total volume of minced meat. I can not do that. I limit myself to one large onion per half kilo of meat.

I grind the onion together with the meat in a meat grinder. Can be grated. Cutting is also possible, but I don’t like it when onion comrades are found in homogeneous minced meat.

If the meat is very lean, it is good to add a little lard or other fat - again for the juiciness of the cutlets.

Vegetables - all to your taste. However, if we are talking about meat cutlets, then I recommend saving pumpkin, carrots, zucchini, cabbage, potatoes and other goodies for the next portion.

Spices - I don’t recognize anything except black pepper. But again in the classic version. In general, you can add whatever you think goes well with the meat.

7. Stir. With diligence and care, this is the key to ensuring that the cutlets are uniformly juicy, tasty and delicious in all places.

8. Recapture. Necessarily. A lot of. You scoop the minced meat into your palms, raise your arms and forcefully throw the meat back into the bowl. So - at least 15 times. And better than 30. Then not a single cutlet of yours will fall apart during the frying process.

9. Place butter or a piece of ice in the middle of the cutlet.

I think this is unnecessary shenanigans. If the minced meat is of high quality, fresh and fatty enough, no amount of oil and ice will make it even tastier, it will only add work. If you doubt that you are lucky enough to buy the “right” cutlet meat, bother with butter or ice.

We sculpt with hands dipped in water so that it does not stick.

The correct frying pan is with a thick bottom. Cast iron is ideal.

Breading - optional. My mood sometimes takes flour, sometimes semolina, sometimes crackers. And most often - without any breading at all.

The oil is hot, the frying pan is clean. After each frying batch, thoroughly remove any burnt marks.

Fire is close to minimal.

Fry on both sides. When pressed, the finished cutlets should ooze slightly. On the cut - grayish. Not red, not pink.

I wish you good luck in preparing delicious meat cutlets and in addition I offer you more several proven recipes for delicious colettes from Zest:

How to properly and tasty prepare semi-finished meat products in various ways? How long does it take to prepare semi-finished cutlets?

Semi-finished products are indispensable products for those who simply do not have enough time to cook. Semi-finished products can be homemade or store-bought. Of course, homemade semi-finished products are considered healthier and tastier. When buying store-bought preparations, you need to pay attention to their composition and appearance. But how to prepare such products? This article will try to answer this question.

Do I need to defrost semi-finished cutlets before frying?

• Of course, you can try to defrost semi-finished cutlets naturally or in the microwave. But such a procedure often leads to loss of product shape. The fact is that during the defrosting process, all the moisture begins to come out of the semi-finished products, and the cutlets simply fall apart. In some cases, thawed cutlets turn back into minced meat.
• That is why culinary experts recommend not defrosting semi-finished products, but sending them immediately to a frying pan in a large amount of hot oil.
• At the same time, it is worth paying attention to the same moisture released by the melting cutlets - it will provoke the appearance of oil splashes in the frying pan.

How to properly fry frozen semi-finished cutlets in a frying pan, oven, microwave, multicooker: tips

When preparing semi-finished cutlets, whether in a covered frying pan, in the oven, microwave or slow cooker, it is still recommended to first fry them on both sides in a frying pan.

Note! Many people are completely against fried foods, and rightly so. But there is one caveat. Fried food only becomes harmful when the oil in which it is fried turns into a carcinogen. Few people know that oil becomes carcinogenic only 10 minutes after frying. Therefore, if you fry any product in fresh oil for up to 10 minutes, such food will not cause any harm.

You can bring the dish to readiness after frying by pouring gravy over it and simmering it in a frying pan under a lid, in the oven, or in a slow cooker. Of course, this rule applies only to homemade semi-finished products made only from healthy and proven products.

• You need to know how to fry frozen cutlets in a frying pan - the oil must be hot enough, and the frying pan must have a thick bottom and not allow the food to burn.
• To prevent semi-finished cutlets from burning to the bottom of the pan, they must be well breaded. At the same time, the breading must be “original”, that is, made at the stage of preparing semi-finished products. If you make the breading after freezing the cutlets, nothing good will come of it.
• There is no need to add salt, pepper or spices to the frozen foods, since they already contain enough of them during the cooking process.
• Also, when frying cutlets, the intensity of the flame on the stove is important. The fire should be medium. A strong flame will cause the cutlets to burn on the pan and not be cooked inside, while a small flame will cause them to become dry.

How delicious is it, in what oil to fry store-bought frozen meat cutlets, Kiev style, chicken, fish, schnitzel, zrazy?

• As for the choice of oil in which it is best to fry frozen semi-finished meat products, it is not so simple.
• Meat cutlets can be fried in sunflower oil or melted fat.
• The Kiev cutlet is fried only in butter, otherwise the taste of its filling will be spoiled.
• Chicken cutlets can be fried in butter or sunflower oil.
• Semi-finished fish products turn out tastier in refined olive or sunflower oil.
• Schnitzel must be fried in a large amount of butter or vegetable oil.
• Zrazy can be fried in either vegetable or butter.

How to deliciously cook ready-made, store-bought frozen steamed cutlets?

Frozen steamed cutlets can be prepared in several ways:

• In a colander over boiling water in a saucepan.
• In a steamer.
• In a sleeve in the oven.

For a richer and more piquant taste, it is advisable to pre-fry the semi-finished products a little in a frying pan, and only then send them to “steam”.

And here’s an example of the simplest recipe for cooking steamed frozen cutlets in a double boiler without pre-frying:

• Pour 1 liter of water into the steamer.
• Place a wire rack in the steamer.
• Lubricate the grill with vegetable oil (you can use a special silicone brush).
• Place the cutlets (not defrosted) on the grill.
• Set the steamer to “Steam” for 25 minutes.
• After the specified time has passed, remove the cutlets from the steamer.

How to deliciously cook frozen semi-finished cutlets in the oven with gravy?

Ingredients:

• Frozen cutlets - 12 pcs.
• Onion - 1 pc.
• Carrots - 2 pcs.
• Tomato paste - 2 tbsp.
• Adjika - 1 tbsp.
• Sugar
• Ground black pepper
• Vegetable oil

Cooking algorithm:

• Pour vegetable oil into the frying pan.
• Place frozen cutlets in heated oil (no need to defrost).
• Fry the semi-finished products for literally 5 minutes on each side.
• Peel the onions and carrots.
• Grate them on a coarse grater or chop them finely.
• Pour vegetable oil into another frying pan.
• Fry onions and carrots in oil.
• Pour adjika and tomato paste over fried vegetables.
• Add a little sugar, salt, pepper and water.
• Stew vegetables in gravy.
• Place the cutlets in a baking dish and pour the gravy over them.
• Place the mold in the oven for 20 minutes at 200-220 degrees.

How many minutes to cook frozen meat cutlets, Kiev, chicken, fish, schnitzel, zrazy in a frying pan in the oven, microwave, multicooker, steamed?

• Firstly, it is necessary to emphasize the fact that it is recommended to cook frozen cutlets a little longer than fresh ones. The difference is often about 10-15 minutes.
• Secondly, the cooking time is affected by the composition of the cutlets, their shape and size.
• Thirdly, the cooking time for industrial semi-finished products is almost always indicated on the packaging, and you should not deviate from these figures.
• Regardless of the method of preparing semi-finished products, it takes at least 20-30 minutes for them to be ready.
• Chicken, turkey and fish cutlets cook a little faster than meat cutlets.
• For example, it will be enough for frozen turkey cutlets to fry in a frying pan for about 4-5 minutes on each side over high heat without stewing.
• Chicken cutlets are usually fried for 10-12 minutes over medium heat.
• Pork cutlets require frying for 5 minutes on each side and simmering under the lid for about 15-20 minutes.
• Semi-finished beef products are fried for 8-9 minutes on each side, and chopped beef for 10-12 minutes.

When the housewife does not have time to prepare food, semi-finished products come to the rescue. Of course, if they are bought in a store, they contain almost nothing useful, but if you make them yourself, they can come in handy in some cases. Many people wonder how to fry frozen cutlets so that they are hot inside. You can, of course, cook them in the oven, then they will bake evenly and delight your household with their taste. But sometimes you want to try a fried homemade cutlet, so in order not to spoil the frozen product, it is recommended to adhere to some rules for preparing semi-finished products.

Fried cutlets

Before cooking in a frying pan, you need to choose the right semi-finished product. It is recommended to pay special attention to the composition of the product, which is indicated on the packaging. You cannot defrost semi-finished products before frying, as their taste will only worsen. No additional components, salt or spices are added to the product. All this is already in the frozen product. Usually frozen preparations are fried in a frying pan, placing it over low heat. Refined vegetable oil is poured into the frying pan; in extreme cases, add it. Fry the food under a closed lid for up to ten minutes on both sides, check the readiness of the dish with a fork, pierce the product with it, if the liquid begins to flow out, then it is ready. If nothing happens, continue to fry for another two minutes on each side. To prevent semi-finished products from burning, before frying frozen cutlets, the vegetable oil must be warmed well. A good option would be to choose breaded products.

Algorithm of actions

To fry cutlets in a frying pan, you must remove the product from the freezer in advance so that it thaws. Sunflower oil is heated in a frying pan, the semi-finished products are rolled in flour or breadcrumbs and placed on the frying pan, first in its central part, and then moved to the edge. When one side is well fried, use a spatula to turn the product over to the other side and fry in the same way. If you know, then you can end up with a juicy, ruddy product that is not over-dried. The dish is served with sauces, vegetables and salads.

Oven-cooked cutlets

A hot dish in the form of cutlets with cheese can be considered good. Before doing this, you need to heat the oil well. They are prepared as indicated above. Then the blanks are laid out in a mold, a plate of hard cheese and a piece of tomato are placed on each product. The mold is sent to the oven and baked until done. The cutlets are served with a sauce of tomatoes, herbs and garlic.

Homemade cutlets in tomato

Ingredients:

1 onion;

2 cloves of garlic;

Vegetable oil;

4 tomatoes;

1 carrot;

Half a tablespoon of basil;

Frozen homemade cutlets.

Preparation

Every housewife should know... For this, homemade preparations are used. First, the cutlets are fried on both sides for five minutes each in the above manner. Separately, chopped onions and garlic and grated carrots are fried in a frying pan. Next, the tomatoes are doused with boiling water, the skin is removed and finely chopped. The tomato mass is added to the vegetables, salted and basil, pepper and other spices are added to taste. Simmer the sauce for a few minutes. Then the prepared cutlets are laid out on a mold and filled with tomato, covered with a lid and placed in the oven for thirty minutes. Serve the dish hot, after pouring it with tomato sauce.

Cutlets with sour cream and mushrooms

Ingredients:

1 onion;

200 grams of champignons;

5 frozen cutlets;

1 cup full-fat sour cream;

Salt and seasonings.

Preparation

Before doing this, you need to warm up a large amount of oil. Then the products are fried, and how to do this is described above. Next, in a separate bowl, fry chopped onions and sliced ​​mushrooms, add cutlets and pour in a mixture of sour cream, salt and seasonings to taste. Cover the pan with a lid and simmer the dish for about fifteen minutes. These cutlets are served with pasta or boiled rice.

How long to fry cutlets from different meats

Depending on what kind of meat was used to prepare semi-finished products, frying the cutlets requires a different amount of time. So, turkey meat products are fried for about four minutes on each side without a lid. Cook the chicken cutlets for about twelve minutes, closing the pan with a lid at the end of frying. Pork meat products are fried for up to twenty minutes, fifteen of which they should simmer under a closed lid. Beef cutlets are fried for eight minutes.

Thus, it is better to use frozen home-cooked semi-finished products for cooking, since recently manufacturers have been producing a large number of low-quality products. If you still have to purchase frozen cutlets in a store, you need to pay attention to their composition and expiration date.