How to fry cutlets or cooking at home. How long to fry cutlets in a pan: cooking time for dishes from different types of meat

Delicious and fragrant fried cutlets - a favorite meat dish for many, which goes well with many side dishes, so in this article we will consider how long and how to fry cutlets in a pan so that they do not fall apart, are well fried and turn out tasty and juicy.

How long to fry cutlets in a pan?

The frying time of cutlets depends on the meat from which they are prepared. So fish and poultry cutlets are fried faster than pork and beef cutlets. Let's consider in more detail how long it takes to fry cutlets:

• How much to fry beef cutlets to readiness? Beef cutlets should be fried for 7-8 minutes on each side over medium heat (do not cover the pan with a lid), after which they are stewed under the lid for another 5-7 minutes until cooked.
• How many minutes to fry pork cutlets? Average pork cutlets fry for 7 minutes on each side, after which they are stewed in a pan covered with a lid for another 5-6 minutes.
• How long to fry chicken cutlets in a pan? chicken cutlets you need to fry for 6-7 minutes on each side until a crispy golden crust is formed.
• How long to fry turkey cutlets in a pan? Turkey cutlets are fried for an average of 7-10 minutes on each side until cooked through.
• How long to fry fish cakes in a frying pan? Fish cakes need to be fried for 3-5 minutes on each side until golden brown, after which 3-4 tablespoons of water are added to the pan and the cutlets are covered with a lid and stewed for another 8-10 minutes until cooked.
• How long to fry frozen cutlets semi-finished products? Purchased frozen cutlets should be fried for an average of 10 minutes on each side (until golden brown) in an uncovered pan, after which a few tablespoons of water are added to the pan and the cutlets are stewed for 5-7 minutes under the lid until cooked.

Having learned how much to fry minced meat cutlets in a pan, we will further consider the process of frying homemade cutlets and frozen semi-finished products from different kind meat.

How to fry cutlets in a pan?

The sequence of frying cutlets is the same for all their types (from fish, chicken meat, pork and beef), as well as frozen semi-finished products. Consider step by step how to fry cutlets in a pan:

• If cutlets are bought in a store (frozen semi-finished products), then it is enough to get them out of the freezer and separate them from each other if they are frozen together. If cutlets are prepared manually from minced meat at home, then after preparing the minced meat (mixing with all the right ingredients and seasonings, as well as after beating it) we sculpt cutlets by hand, roll in flour or breadcrumbs and put on a clean kitchen board sprinkled with flour.
• We heat the pan over high heat and add vegetable oil (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 are well fried.
• Put the cutlets in a single layer on a preheated pan with sunflower oil, while they should not touch each other and the sides of the pan.
• Fry the cutlets on each side for 5-10 minutes until golden brown (the frying time depends on the meat from which the cutlets are made and is described at the beginning of the article).
• Upon completion of frying, cutlets must be stewed in the same pan or separately in a saucepan or saucepan (with sauce). If the stew will be in the pan in which it was cooked, then after frying the cutlets, it is enough to add 3-5 tablespoons of water to the pan, reduce the heat to medium and cover the pan with a lid, and simmer for an average of 5-10 minutes until fully cooked.
• That's all! Delicious fried meatballs are ready!

Answers to popular questions on the topic, how to fry cutlets?

• Is it possible to fry meatballs on a grill pan? Yes, cutlets can be fried on a grill pan with a small amount of vegetable oil.
• Is it possible to fry cutlets on 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 meatballs 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 fry frozen meatballs right away? Frozen semi-finished cutlets are not only possible, but should be immediately fried in a pan, because if they are thawed, juice will flow out of them and they will be dry after frying.
• On what fire to fry cutlets? Cutlets need to be fried over high or medium heat (fried on both sides), after which they are stewed under a lid over medium or low heat so that they are fully cooked, more tender and juicy.
• Do cutlets need to be floured before frying? Before frying in a pan, cutlets should be rolled in flour or breadcrumbs so that they do not turn out to be dry after frying.
• Why do meatballs stick to the pan when frying? Cutlets can stick to the pan if they are not rolled in flour or breadcrumbs, and also if they are fried in an unheated pan.
• What to do if cutlets fall apart during frying? During frying, cutlets can disintegrate due to the fact that the minced meat was not beaten off before frying, eggs were not added to the minced meat, and also if the frying is not in a well-heated pan.
• How to put out cutlets after frying in a pan? Cutlets fried in a pan can be put in a deep saucepan, pour over the sauce prepared in advance (for example, based on tomato paste) and simmer over medium heat under the lid for 5-7 minutes.

In conclusion to the article, it can be noted that knowing how much and how to fry cutlets in a pan correctly, you can cook tasty dish to any side dish that your friends and relatives will definitely like to taste. We leave our feedback and useful tips on how to fry minced meat cutlets in a pan in the comments on this article and share it on social networks if it was useful to you.

This question quite expectedly arises in almost every novice housewife after another unsuccessful experience in preparing this dish. Is there really some secret in cooking homemade cutlets in a pan?

Cooking the right minced meat for the right cutlets

In order for the cutlets to turn out rosy and juicy, and most importantly, not to fall apart when frying, considerable attention should be paid to the ingredients minced meat. Considering the types of cutlets (and there are not only meat cutlets, but also from fish, vegetables, and even cereals), the following are needed to create them: classic ingredients : white bread, egg, onion, milk, ground black pepper, salt and, directly, minced meat itself. It is not so important what kind of preparation it will be, homemade or purchased, it is important what you add to it yourself.

Depending on taste preferences, additional components can be varied, for example, replace bread oatmeal or flour, then the egg will not be needed, also, zucchini, or even cabbage, will be good. You can refuse milk, but onion is definitely needed, it gives the juiciness necessary for cutlets, while additional juiciness can be obtained by adding raw mashed potatoes to the mass or butter in the center of the cutlet.

Each type of minced meat has its own characteristics of preparation. In fish, vegetable and cereals, the addition of an egg is mandatory, otherwise the cutlet mass will simply fall apart.

A little secret of many housewives is that the minced meat needs to be beaten off before molding, this can be done either by placing the minced meat in a tight plastic bag or by taking a deep bowl, where it is thrown several times from a low height.

It is also important for high-quality frying how cutlets will be formed. In size, they must be molded the same, not very thick, so that they are well fried.

Breading

There are a lot of recipes for cooking cutlets on the Internet, breading options, of course, are smaller, but there are also plenty. As in crackers (small, large, thin, long) and in flour, and in an egg, and in various combinations of the above ingredients. The type of breading should be kept in mind when cooking. When the breading consists of a thick layer of crackers or bread, then such cutlets will need more oil.

When breading, many people have such a problem as cutlet mass sticking to their fingers and breadcrumbs. It can be solved by simply placing a container with hot water, and periodically rinse your fingers in it, then the minced meat simply will not have time to stick to your hands.

Direct frying in a pan

There are several secrets of uniform frying and juiciness of cutlets in a pan and they lie in the fact that in addition to a properly formed cutlet mass, it is also necessary not to miscalculate with the choice of such kitchen utensils as pans. After all, it is known that there are such types of coatings on which almost everything burns, on such dishes even a large amount of hot oil will not help the case. Therefore, in order to avoid a spoiled dinner, it is better not to use such kitchen utensils.

So, first you need to heat the pan, check if it is hot enough, you can drop water on the surface. Then add butter, butter or vegetable, to taste, or, as the French love, combine them. A considerable number of housewives believe that the most wonderful cutlets are made with fat or melted butter, but this, of course, is a matter of taste.

Having calcined the oil well, you can put the cutlets in the pan, when everything is laid out, each must be moved to avoid burning. The main thing is to fry each side at maximum heat until appetizing. golden brown so that the juice does not come out during subsequent cooking. Having fulfilled this condition, you can reduce the heat and continue cooking by covering the cutlets with a lid. If you are not sure that they will cook properly, you can add a little water. In the case when the cutlets are difficult to turn over due to an insufficiently thin spatula, you can try to pick them up with a fork.

You can find out if the cutlets are ready by piercing them with a fork or knife, the juice that appears will be transparent. If the juice is pink, then the cutlets inside are raw. To be sure of readiness, it is worth breaking the cutlet, inside it should be of a uniform gray color, when this is the case, then you can eat such a dish without fear. Semi-finished cutlets are fried in the same way, but it is better not to defrost them, otherwise the excess moisture formed during defrosting will make the cutlets too liquid.

When there is more than one batch, it is better to first clean off the crusts formed from the previous frying so that they do not burn on the next cutlets, and ideally, it is better to wash the pan for the next batch.

If you follow these tips, then you can forget about previous failures and delight your family with a wonderful dinner!

Every hostess knows that from tasty and juicy cutlets Even the most fastidious person in food will not refuse. The word "cutlet" is a European word that later appeared in Russian cuisine. In Russia and Europe, a cutlet was a small piece of meat on a spare rib. Over time, this dish began to change. With the advent of manual meat grinders appeared " chopped cutlets”, cutlets in Kiev, chicken, fish, vegetables, rice, etc. In modern Russian cuisine, cutlets are usually prepared from any minced meat with the addition of other products: eggs, bread, onions. But not always cutlets are obtained for everyone. They are often dry and tough, or worse, can stick to the pan or fall apart during frying. But don't despair, there is always a way out. It is important to know a few rules and secrets on how to fry cutlets in a pan so that they turn out tasty and fragrant.

I suggest you consider several options for cooking cutlets.

How to fry cutlets in a pan - semi-finished products

For the preparation of semi-finished products, it is necessary to choose the right dishes. The best option for frying semi-finished products is a frying pan with a thick bottom. The pan should be well heated over high heat and grease vegetable oil so that the oil is evenly distributed over the entire surface of the dish.
How to fry cutlets in a pan - semi-finished products

It is no secret that cutlets from any minced meat must first be fried over high heat so that they become crispy and do not spread. Cutlets will turn out even and neat, and will look beautiful if you fry them in this way.

Also, do not forget that the type of minced meat depends on what cutlets you get. Chicken or fish cakes usually softer and take less time to cook, but these patties are the worst to keep their shape. Beef cutlets - semi-finished products usually cook from 15 to 20 minutes.

Nowadays it is very convenient to use semi-finished products. But more often, housewives try to make minced meat with their own hands, since cutlets turn out tastier from such minced meat. I offer you a recipe for homemade meatballs.

To prepare minced meat, you will need the following products:

• Minced beef - 1 kg.
• Onion - 5 pcs.
• Raw eggs - 2 pcs.
• Boiled water - 1/2 cup
• White or black wheat bread - 300 gr.
• Salt, pepper to taste

Cooking method:

1. Peel the onion, wash thoroughly, finely chop and add to chopped meat.
2. The pulp of bread must be softened in boiled water, then the pulp must be squeezed out slightly and added to the minced meat. If milk is used instead of water for soaking, the dish may not turn out juicy due to the interaction of milk proteins and minced meat during the frying process.
3. We break the eggs and combine with the resulting mass.
4. Salt and pepper to taste.
5. All products are mixed evenly. To make the stuffing less sticky to your hands, you can moisten your hands with water.
6. Shape the cutlets, roll them in flour or batter (a mixture of flour, milk and eggs). The batter will keep the juice inside the patty.
7. Fry the cutlets in a heated pan on both sides for 10-15 minutes, while the lid does not need to be closed.
8. After the appearance of the crust, close the pan with a lid and bring to a boil over low heat.

To give zest to cutlets, you can make a sauce or just serve with sour cream. So the cutlets will be more juicy.

To cook cutlets without adding oil to the pan, you will need the following products:

• Chicken fillet or ready minced chicken - 1 kg
• Onion - 7 pcs. (medium size)
• Raw egg - 1 pc.
• Milk - 4 tbsp. spoons
• White bread (not fresh) - 150 gr.
• Salt pepper
• Raw potatoes - 1 pc.

Cooking method:

1. Chicken fillet must be scrolled through a meat grinder or taken minced meat then add chopped onion to it.
2. It is advisable to soak the bread in milk in advance. I recommend that you use the following advice: replace milk with water, as the protein contained in milk deprives cutlets of rigidity.
3. Raw, peeled potatoes should be grated on a fine grater.
4. Now mix all the ingredients. Add egg, salt, pepper and mix until smooth. Form large patties, because in the process of frying, they shrink. The larger the cutlets you make, the juicier they will be.

To cook a dish without adding oil, it is better to use a frying pan with non-stick coating. Preheat the skillet, then spread the cutlets evenly. Fry over high heat for a few minutes until crispy. Do the procedure on both sides and add water, so that most of the cutlets are in the water. Close the pan with a lid and simmer the cutlets for about 30-40 minutes, bringing the heat to medium. Add water as needed while simmering.

The cutlets are very tasty.

How to fry cutlets correctly

There are several ways to help you cook tender and juicy meatballs:

Secret 1. For minced meat, always choose fresh non-lean meat. It will be better if you mix several types - for example, beef and pork. Cutlets will be delicious if you add a little lard to the minced meat.

Secret 2. Add white stale bread to the minced meat, but do not overdo it, otherwise the cutlets will absorb fat and turn out to be greasy. You can also add finely chopped greens to the minced meat, for example, dill.

Secret 3. Soak bread in boiled water or cream for 10-15 minutes.

Secret 4. When soaking bread in water, it should be squeezed out a little before mixing with minced meat. When soaking the rolls in cream, you can pour the entire contents into the minced meat.

Secret 5. Cutlets will be juicier if you put a small piece during modeling butter.

Secret 6. Do not twist the onion in a meat grinder, but finely chop it. The more onions you add, the more juicy the dish will be.

Secret 7. Add a little starch to the minced meat for viscosity.

Secret 8. You need to knead the minced meat well with your hands or beat it off so that it turns out soft and tender.

Secret 9. So that the stuffing does not stick to your hands, moisten your palms with plain water.

Cooking cutlets is not difficult. You just need to follow some rules. And then your dish will always delight you and your loved ones with its juicy and pleasant taste.

Cook with pleasure!

How to fry cutlets in a pan - video review

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Minced meat dishes are always popular. Adherents of a healthy diet are increasingly striving to cook them in a double boiler or bake them in the oven, but meatballs and cutlets fried in a pan still remain classics. Every housewife has her own family secret. Recipe delicious meatballs far from alone, but you can cook them from any meat or fish.

Recipe for homemade meatballs

More often, mixed minced meat is used for cooking. The equal combination of pork and beef makes the dish juicy, but not 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 the family with food for some time in advance.

How to make minced meatballs

Increasingly, housewives are buying ready-made minced meat. However, to get real homemade dish, it is better to cook minced meat yourself. This will require a small piece of meat, preferably lean, and a good meat grinder. Each hostess chooses additives herself. For example, it can be finely chopped onion, slightly soaked in milk. white bread, grated cheese or grated raw potatoes. Such ingredients will make the cutlets more juicy. Any meat dish will benefit if finely chopped fresh herbs are added to it.

Fish

To make the dish tasty, you need to carefully choose the fish. Gourmets appreciate trout, but then the lunch is too expensive. The best option - River fish, for example, carp. Try to cook fish cakes according to this recipe:

• fish fillet- 500 g;
• onion - 1 pc.;
• egg - 1 pc.;
• breadcrumbs -100 g;
• fresh dill, salt and white pepper.

You can also cook from whole fish, independently separating the fillet from the ridge. Work order:

1. Chop the fish. It is not necessary to pass through a meat grinder, you can simply chop the fillet with a sharp knife into small pieces.
2. Finely chop the onion.
3. Add to mix a raw egg, herbs and spices. Mix the stuffing with your hands.
4. Roll the molded cutlets in breadcrumbs.
5. How to fry fish cakes in a pan, each housewife decides for herself - they 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 will cost you dearly. You can choose a soft piece of fillet - for example, the shoulder part. Try this cooking method:

1. Cut the meat into medium-sized pieces, immerse in a meat grinder.
2. Scroll and cook minced meat. Add spices.
3. Make patties - classic beef patties should be round and fluffy. Roll each in flour. If you want to bake them like steaks on the grill, then flour is not required.
4. Heat vegetable oil in a frying pan. The result you want to get depends on how to fry beef cutlets in a frying pan. It will take 4-5 minutes on each side for the meat to be completely fried. However, beef can also be served slightly uncooked, with blood - then the cooking time will be reduced.
5. Ground beef does not like additives, however, as a side dish, you can serve fried onion rings or scrambled eggs. Mashed potatoes are good too.

Pork

Few people cook from pure pork - it is fatty meat. If we compare how many calories are in a pork and beef cutlet, then pork ones will definitely turn out to be more harmful. However, if you still want to cook them, do not save on meat - you need to buy lean pork without fatty layers, better tenderloin. The recipe might be:

• 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 minced meat instead of white bread raw potatoes. Thanks to this, the dish also becomes softer. In addition, you can add a raw egg, but meatballs without eggs are crumbly and tender. Prepare minced meat like this:

1. Load the pork pieces into the meat grinder. Prepare minced meat. If you have different nozzles, use the largest one.
2. Preheat in microwave oven or on fire half a glass of milk. Add broken white bread (without crust) to it, mash with a fork.
3. Finely chop the onion.
4. Mix all minced meat ingredients, add salt and pepper to taste.
5. Blind meatballs the size of half the palm of your hand. Roll in breadcrumbs (you can use flour or semolina). Frying will be fast - no more than 3 minutes on each side.

Chicken

Recipes for chicken meat cutlets are varied - it can be delicacy “pozharsky” or “Kiev”, or it can be diet meatballs from chicken breast. Classic recipe based just on white meat - breast fillet:

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

If you want to cook diet dish, then it is better to refuse cream and butter. In another case, the step-by-step cooking algorithm is as follows:

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

How and how much to fry cutlets in a pan

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

Dear readers of the Mistress of the Estate blog, today I will share with you useful tips about how to fry cutlets in a pan. We often fry cutlets, but, unfortunately, not everyone succeeds. Sometimes they are tough. and it happens that they fall apart or stick to the pan tightly.

Therefore, the secrets in this article, I think, will not interfere with any hostess.

How to fry cutlets correctly

• Secret 1: Use stale white bread for cutlets. If you use fresh bread, your cutlets will become sticky inside. Keep in mind that adding bread gives the cutlets splendor and increases their volume, because it absorbs the juice released from the meat. Do not add too much bread to minced meat, in addition to juice, it also absorbs fat, on which the dish is fried.
• Secret 2: It is better to soak bread not in milk, as many do, but in water. Milk protein deprives meat products of rigidity.
• Secret 3: If you are making some minced meat dishes with the addition of soaked bread, do not squeeze the water too hard before putting it into the minced meat.
• Secret 4: When sculpting cutlets, put a piece of butter or ice in the middle, this will add juiciness.
• Secret 5: Do not mince the onion in a meat grinder, but chop it finely.
• Secret 6: Eggs are only introduced into minced fish or when you make cutlets from vegetables and cereals. They are driven in for a bunch. Eggs are added to minced meat only in canteens, because they put more bread than meat. Add a little starch to the minced meat for a binder (1/3 tablespoon per kilogram of minced meat).
• Secret 7: To prevent minced meat from sticking to your hands, put a bowl of water next to it and wet your hands.
• Secret 8: Fully cooked minced meat needs to be "spanked" well. The meat will firm up and won't fall apart. Then it needs to be put in the refrigerator for several hours so that the minced meat is aged.
• Secret 9: You can bread either in an egg or in flour.
• Secret 10: Viennese breading recipe - flour, egg, crackers.
• Secret 11: Breading for a crispy crust - flour, egg, crackers, egg, crackers.

How to fry minced meatballs

The most popular way is a frying pan. But many housewives prefer to fry in the oven. So they turn out juicier and less smell is emitted when frying.

Usually cutlets from any minced meat are first fried over higher heat to form a crust, that is, to “seal” all the juice inside the cutlet.

When they are fried this way, they will always hold their shape. But much depends on minced meat, or rather on the meat from which it is prepared. so cutlets from poultry, chicken or turkey always turn out to be dryish, so it is advisable to add a little bacon or duck or goose meat to them.

Fish cakes are always the juiciest and softest, they cook faster, but they are the worst to keep their shape.

The fatter the minced meat, the more you need to add components that will absorb excess fat and prevent the cutlets from falling apart.

How long to fry cutlets

Again, it all depends on the stuffing. The main thing is to observe the measure and not to overexpose the cutlets on the fire, otherwise they will turn out tough even if the minced meat was cooked according to all the rules.

Cooking time cutlets on average from 15 to 25 minutes, no more. Usually the first side is fried 2 times faster than the second, which is simultaneously fried and steamed under the lid.

How to fry frozen meatballs (store-bought)

Often we simply do not have enough time to cook cutlets ourselves, then we have to buy them in the form of semi-finished products in the store. You need to fry frozen cutlets adhering to just a few principles:

1. Do not defrost
2. Strictly observe the temperature required for good frying.
3. Fry longer than homemade cutlets from fresh minced meat.

Thawed, even slightly thawed cutlets immediately begin to spread in a frying pan and it can be problematic to turn them over. It is better to put them in a pan completely frozen. Moreover, why should we spend time defrosting?

You need to fry semi-finished products so that they are simultaneously covered with a crispy crust and melted, then they will keep their shape.

A frying pan with vegetable oil or fat should be heated to medium temperature and over medium heat, without a lid, fry one side of the cutlets, 7 minutes will be enough.

Then we turn the cutlets over, reduce the heat by half and fry the other side already under the lid until golden brown, on average 15 minutes. chicken and fish cutlets are fried less, pork ones need to be fried longer.

Homemade cutlets - recipe

Required products:

Minced meat - 700 grams

Onion - 1 piece

Starch - 0.5 tablespoon

Water or milk - 150 grams

Stale wheat bread - 100 grams

Salt, pepper to taste

Flour or breadcrumbs

How to cook:

Soak bread in water or milk, pass through a meat grinder and mix with minced meat. Finely chop the onion and send it there too. Salt, pepper, add starch, mix everything well. The stuffing should not be too thick, in which case, add a little water in which the bread was soaked.

Let the minced meat stand for an hour in the refrigerator before forming the cutlets. Then we divide it into equal parts, beat the cutlets well with our palms and roll in flour or breadcrumbs. Ready cutlets immediately fry in a pan on both sides for 15-20 minutes.

Homemade minced chicken cutlets, video recipe