Semi-finished products strongly entered life of the modern person - painfully they are practical. Most popular, welcome dumplings and the frozen cutlets. However if with the first everything is clear - it is only worth putting them in boiled water and to boil, then the correct preparation of the second raises questions at many.
Instruction
No matter, whether you are going to roast for a dinner a semi-finished product from shop or with own hand stuck home-made cutlets and froze for the future. Now your task is to turn the rimed piece of forcemeat into tasty toasted cutlet. Many people who decided to make the frozen cutlets for the first time are occupied by a question: whether it is necessary to defreeze this semi-finished product before sending to a frying pan? It is possible to defreeze before frying or in the course of preparation - both ways are quite admissible.
Defreeze cutlets in the microwave oven then lay out on a frying pan with heated oil and fry until ready. It is quite fast option. The truth after a defrosting a type of cutlets can suffer, besides, there is no guarantee that they simply won't collapse. More popular way: fry the frozen cutlets in the boiling oil before formation of a golden crust. Turn. Then lower fire, cover a frying pan and leave a little to potomitsya.
By the way, the microwave oven can be used not only for defrosting of cutlets. After a defrosting fry cutlets on a grill about 20 minutes. More dietary dish will turn out at you in an oven. At first fry cutlets from two parties in a frying pan, and then lay out on a baking tray and bake in an oven at a temperature of 200 degrees about 20 minutes.
After frying in a frying pan you can finish cutlets until ready in the double boiler - it will also take 20-30 minutes. It is even simpler to steam a dish, without taking out from a frying pan. For this purpose just add on a frying pan with cutlets a little water, onions, seasonings and you extinguish on slow fire. Such cutlets turn out extraordinary gentle, air and just melt in the mouth. Add couple of tablespoons of sour cream at suppression and the dish will become even more tasty.