Preparation of juicy and fragrant cutlets is not such and simple business – they are often overroasted as not all observe the exact time of finding of cutlets in a frying pan. Besides, frying time not least depends on mincemeat therefore it is important to know how many minutes should be prepared cutlets that the dish turned out ideally fried.
We fry correctly
Home-made forcemeat cutlets need to be fried in an open frying pan within 10 minutes, frying them on average fire then to add a little water (for juiciness) and to stew a baking plate a cover of 5-10 more minutes. Cutlets semi-finished products are fried from each party on 10 minutes before emergence of a golden crust then they add water to them too and prepare a baking plate by a cover of 5 more minutes.
Preparation of 20 cutlets requires 1 kg of mincemeat, 2 garlic gloves, 1 big bulb, 100 ml of milk, 250 g of white loaf, 2 eggs, 50 g of flour and 50 g of greens of parsley. If forcemeat is cooked in house conditions, meat can be frozen slightly that it was easier overwound in the meat grinder.
Forcemeat is defrozen and spread in a bowl, onions clean, crush and add to forcemeat together with crude eggs and small cut greens. Bread needs to be pulled down on pieces, to fill in them with milk, to knead, wring out and add to forcemeat. Then meat weight is salted by a teaspoon of salt and mixes up hands within 7 minutes. From ready forcemeat mold cutlets, roll them in flour and spread on previously warmed frying pan with oil at small distance from each other. Fry cutlets on both sides for 10 minutes without cover then add several tablespoons of water that they were well fried thoroughly inside to them, and roast to a turn on small fire about 5 more minutes.
Frying secrets
The frying pan before preparation of cutlets needs to be warmed up well within 1-2 minutes – so they will quickly become covered by a crust and won't lose the juiciness. It is possible to check readiness of a frying pan by means of a drop of the water poured into oil – if water hisses in it, cutlets can be fried. After a vykladyvaniye of cutlets on a frying pan it is necessary to shift slightly each of them that they didn't stick to the heated surface. To make cutlets in sauce, it is necessary to add it to a frying pan in 3 minutes prior to preparation. If cutlets were half-cooked inside, it is necessary to return them on a frying pan and to extinguish with a quarter of a glass of water a baking plate a cover of 5-7 more minutes. For preparation of juicy and tasty cutlets it is important not to go too far in salt – so, for moderate salinity on 1 kg of forcemeat will be enough 1-1.5 teaspoons of salt with the hill. Those who loves more salty food can put in forcemeat 1 tablespoon of salt without hill. If cutlets weren't salted before preparation, it is possible to serve them cut on pieces and slightly salted or with salty sauce.