Fried meatballs. How to fry minced meat patties in a pan

Delicious, juicy fried cutlets made from finely chopped or ground meat, well seasoned with aromatic spices, onions, garlic and herbs - just one of the varieties of numerous minced-based dishes.

Each housewife has her own - "branded" - recipe for homemade cutlets.

With the acquisition of skills for cooking minced meat and frying techniques own recipe will certainly work out for you.

Cooking minced meat

For the convenience of cutting, freeze fresh meat a little, and then cut into oblong cubes. When preparing large pieces of meat for a meat grinder, professional chefs cut it into strips.

If the minced meat is dry, add a little lard.

The taste of cutlets can be varied by combining pork, beef, turkey, chicken in the mince.

One of the components of minced meat is bread soaked in milk (water). Instead of bread (white or black), you can use mashed potatoes, grated zucchini, crackers.

Eggs hold the minced meat together. But to keep in shape, you can do without them. In this case, place the formed cutlets in the refrigerator for half an hour.

Grind the onion and garlic for minced meat in a blender along with the spices. The mass will be saturated with air, the cutlets will become fluffier and softer.

Salt the minced meat (about a teaspoon of salt per kilogram). After frying, it will be too late to salt.

We fry delicious

Here are some tips for those wishing to learn how to fry cutlets in a pan:

Cutlet variety

There are other ways to cook cutlets. One of them is to fry the cutlets in a skillet on the burner, and then simmer them in the oven until fully cooked.

A special recipe is to pour the semi-finished cutlets with sauce (tomato, mushroom, vegetable).

And you can also cook cutlets with all kinds of fillings: mushrooms, herbs, olives, boiled eggs, cheese, prunes, bacon.

Experiment and you will succeed!

Egyptian cutlets on skewers

For minced meat you will need:

• 1 kg of beef;
• half a glass of milk;
• 2-3 slices of white bread;
• 2 eggs;
• 3 cloves of garlic;
• 3 onions;
• salt, black pepper.

For breading, mix 2 handfuls of flour with ground sesame seeds and paprika.

Using a meat grinder, prepare the minced meat and knead it for a few minutes. Then we put the minced meat in a plastic bag, repeatedly beat it against the countertop. We send the package to the refrigerator for half an hour.

We form long sausages, roll in breadcrumbs, pierce and string them on skewers.

Fry in oil in a hot skillet.

Serve sprinkled with chopped herbs (dill, cilantro).

Fragrant, delicious cutlets with a crispy golden brown crust is not obtained by everyone. To cook them like this, you need to know how to fry cutlets in a pan. To do this, you must follow all the rules and reveal more than one secret of cooking this simple dish.

Minced meat is of great importance in frying the discussed dish: its composition and the quality of the meat used. However, not only does it affect the finished dish, but also the observance of the frying technology. If you do not take this stage seriously enough when cooking, you can get dry tasteless patties with a faint smell, or beautiful and appetizing, but not fried inside, or generally a shapeless mass adhering to the surface of the pan.

So, what needs to be considered in order to prevent such an outcome:

• The pan must be hot so that the minced meat immediately becomes covered with a crust, which will keep the formed products from falling apart. In an insufficiently heated dish, cutlets will stick.
• Breading often crumbles after dipping into fat. To prevent this, after rolling the meatballs, you need to place them in the refrigerator for about a quarter of an hour, and then fry.
• Products are fried in vegetable oil or fat: in oil (for these purposes, peeled, which does not spoil the taste and smell of the finished dish, is better suited) cutlets burn less often, but cooked in a large amount of melted fat, they will not only not burn, but will also be more fragrant and juicy.
• The meatballs are lowered after the oil or fat is very hot. To check, use bread, dipping a slice in fat: if it is browned and "stirring", then you can send prepared products.

How to lay out correctly to be safe:

1. Take the cutlet in your hand so that it hangs a little on one side.
2. First, lower the sagging edge of the product into a preheated dish, and then turn your hand away from you, laying the rest of it - even if oil splashes fly, then in the opposite direction from the cook.
3. Use a spatula to slightly wiggle the meatball so that it does not stick to the surface of the pan.
4. Turn over from yourself, trying to produce the action smoothly, without splashing.

Several ways to fry cutlets:

1. The products are fried well over high heat alternately on both sides. After that, the fire is reduced, a few tablespoons of water are poured into the pan, covered and stewed until tender.
2. The meatballs are fried over high heat until formed golden brown... After they are turned over and fried over low heat. At the same time, you can close the container with a lid to make the finished dish more juicy, but not necessary.

You can check the readiness of the cutlets by piercing them. If a clear liquid appears, then they are ready, the juice is unclear, which means that they need to be left for some more time.

How long to cook, depending on the meat?

To the question of how much to fry cutlets in a pan, you cannot get a definite answer.

This aspect depends on many circumstances: on the heating temperature of the pan, the moisture content of the cutlet mass, the composition of the minced meat:

• homemade cutlets are fried in an open pan for about 10 minutes, then a quarter glass of water is added, covered and stewed for about the same amount;
• semi-finished products are fried 2 times longer, and then stew for another 5 minutes.
• chicken and fish cakes roast faster - about 5 minutes on each side.

You can also bring the meatballs to readiness in the oven by steaming in own juice, water or in a special sauce in a pan.

The exact cooking time for the meatballs depends not only on the type of minced meat, but also on the size and thickness of the patties, and the quality of the dishes. If it takes about a third of an hour to cook medium-sized products, then it will take at least half an hour to fry large cutlets, while small and thin ones will take about 10 minutes.

How to fry frozen convenience cutlets

Procurement of semi-finished products is a nice thing. Especially the need for them is felt when there is not enough time and energy, but you need to cook something. So the previously made and now frozen cutlets that need to be fried urgently come to the rescue, but how?

And here there are 2 options for the development of events: wait for them to thaw or fry right away. In the first case, the frying technology is similar to the preparation of freshly cooked cutlets. However, at the same time, it is highly likely that most of the juice will flow out of the cutlets, and the finished products will turn out to be dry.

When frying frozen meatballs, they follow the same principles, but some advise spreading the meatballs immediately after turning on the fire on an unheated dish.

Chicken cutlets in a pan

To prepare minced meat, you need chicken meat passed through a meat grinder (0.5 kg), semolina(3-4 tablespoons), 2 eggs, finely chopped onion, chopped herbs and spices (to taste).

Chicken meatballs are breaded in semolina before cooking to keep them in shape and give them golden crust during the frying process. Therefore, you will need another tablespoon of semolina for breading.

There are three ways to solve this problem:

1. Combining vegetable and butter.
2. Using ghee for frying, which does not contain whey.
3. Frying cutlets in an oil "substitute" - margarine or spread.

We will fry in the first way, so we prepare vegetable and butter.

How to cook:

1. Knead the minced meat thoroughly from all products (except for additional ones).
2. Remove it for half an hour in a cold place.
3. After that, divide into equal parts, form cutlets and roll them in semolina.
4. Pour into a preheated dish vegetable oil and fry on one side for 7-8 minutes.
5. Turn the cutlet over, placing a piece of butter under it, which will give the finished meatball delicate taste and juiciness.
6. Fry for 7-8 minutes.

Ready-made meatballs are laid out on a plate and served with any side dish.

How to cook without adding oil?

You can cook any meatballs without oil. But the dishes for these purposes need to be selected with non-stick coating: titanium, teflon or ceramic. A cast-iron container is not suitable for these purposes, because products will stick to the surface not greased with fat.

How to fry:

1. Heat the container over a fire.
2. Lay out the products.
3. Fry cutlets on both sides until golden brown.
4. Pour in some water, cover.
5. Simmer for about a quarter of an hour.
6. Remove the lid and fry for about 5 minutes more.

Another way to cook chicken cutlets without adding oil:

1. From minced chicken form small balls and spread in a deep skillet or saucepan with a thick bottom.
2. Pour boiling water so that it covers the products by about a third or two-thirds.
3. Simmer over low heat until the liquid evaporates (about 15 minutes).

The readiness is checked by puncturing the meatballs: if a clear liquid flows out, then they are taken out and prepared for serving.

Frying fish cakes properly

A dietary dish - fish cakes - you also need to know how to cook. The first stage is the formation of minced fish small flat cakes. For greater juiciness, they need to be dipped in a beaten egg, and then rolled in breadcrumbs.

Fish cutlets are fried in two ways:

• Dip in a hot mass and fry on both sides until browning for about 7-8 minutes;
• Fry on both sides until golden brown (about five minutes), and then simmer over low heat, pouring in a quarter of a glass of water. You can also stew in milk or sour cream until the liquid is completely boiled away, then the cutlets will be softer and juicier.

A few secrets from the chefs

• You can check the hotness of the dishes with water: if the droplet hisses, then the products can be sent to the pan.
• It is better to send the dishes to warm up before creating the cutlets, while it is heating up, you can stick a sufficient number of meatballs.
• For breading, not only crackers are used, but also semolina or flour.
• The laid out cutlets need to be moved a little so that they do not stick to the surface.
• It is better to turn the meatballs with a spatula or special tongs, but not with a fork, otherwise they will fall apart.
• After the first batch, you can fry the second in the remaining oil, but after cooling this fat can no longer be used, since after frying, poisonous substances - carcinogens - remain in it.
• If the meatballs are cooked with sauce, then it is poured in 3 minutes before being cooked.
• Return the uncooked cutlets to the pan, pour in about 60 ml of water, cover and simmer for about 5 minutes.
• Ordinary napkins will help remove excess oil from the balls. To do this, cover the bottom of a flat plate with them and lay out the fried cutlets in one layer. After 2-3 minutes, the oiled paper is removed.
• If you forgot to salt the minced meat, then correct the omission by serving cut into portioned pieces and cutlets sprinkled with salt or salted sauce.

When the hostess 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 made with your own hands, they can come in handy in some cases. Many people wonder how to fry frozen patties 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 taste fried homemade cutlets, therefore, in order not to spoil the frozen product, it is recommended to adhere to some rules for preparing semi-finished products.

Fried cutlets

Before in the 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 pieces are fried in a skillet, putting it on a slow fire. Refined vegetable oil is poured into a frying pan, in extreme cases, the products are added under a closed lid for up to ten minutes on both sides, the readiness of the dish is checked with a fork, the product is pierced with it, if the liquid begins to flow out, then it is already ready. If nothing happens, continue to fry for another two minutes on each side. So that the semi-finished products do not burn, before frying the frozen cutlets, the vegetable oil must be well warmed up. A good option there will be a selection of breaded products.

Algorithm of actions

To fry cutlets in a frying pan, you need to get the product out of the freezer in advance so that it melts. Heat in a frying pan sunflower oil, semi-finished products are rolled in flour or breadcrumbs and laid out in a pan, first in its central part, and then shifted to the edge. When one side is well fried, the product is turned over to the other side with a spatula and fried in the same way. If you know, then you can end up with a juicy ruddy product that is not overdried. The dish is served with sauces, vegetables and salads.

Oven-baked cutlets

A hot dish in the form of cutlets with cheese can be considered good. Before, it is necessary to warm up the oil well. They are prepared as described above. Then the blanks are laid out in a mold, a plate is placed on each product hard cheese and a slice of tomato. The form is sent to the oven and baked until tender. Serve cutlets with 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 hostess should know. For this, homemade preparations are used. First, the cutlets are fried on both sides for five minutes each in the above way. Chopped onions and garlic, grated carrots are fried separately in a frying pan. Then the tomatoes are poured over with boiling water, peeled and finely chopped. Add the tomato mass to vegetables, salt and put basil, pepper and other spices to taste. Stew the sauce for a few minutes. Then the prepared cutlets are laid out on a mold and poured over with tomato, covered with a lid and placed in the oven for thirty minutes. The dish is served hot, after pouring it with tomato sauce.

Cutlets with sour cream and mushrooms

Ingredients:

1 onion;

200 grams of champignons;

5 cutlets frozen;

1 glass of fatty sour cream;

Salt and spices.

Preparation

Before, it is necessary to warm up a large amount of oil well. Then the products are fried, and how to do this is described above. Then, in a separate bowl, chopped onion, mushrooms cut into plates are fried, cutlets are added and poured with a mixture of sour cream, salt and seasonings to taste. Cover the skillet with a lid and simmer the dish for about fifteen minutes. These cutlets are served with pasta or boiled rice.

How much to fry cutlets from different meats

Depending on what kind of meat was used to prepare semi-finished products, it takes a different amount of time to fry the cutlets. For example, turkey products are fried for about four minutes on each side without a lid. Chicken cutlets cook for about twelve minutes, closing the pan with a lid at the end of frying. Products from pork meat fry for up to twenty minutes, fifteen of which they must simmer under a closed lid. Beef cutlets fry for eight minutes.

Thus, it is better to use frozen convenience foods for cooking. homemade, 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.

In order to cook our cutlets, you first need to prepare the fragrant oil. To do this, we melt to a pasty consistency and beat finely chopped dill, garlic with a mixer with it, do not forget to salt. We wrap our butter in plastic wrap and put it in the refrigerator to cool.

At this time, you need to soak the bread in milk to make the cutlets juicy.

We turn meat, onions, garlic and a bun, squeezed out of excess milk through a meat grinder. Add salt, pepper and an egg there, pour in the rest of the milk in which the bun was soaked, knead and beat the minced meat until smooth.

We take the oil out of the freezer and cut it into not thick circles or halves of circles, depending on the thickness of the oil roller. The oil must be solidified so that it does not leak out when frying the cutlets. We collect the minced meat in the palm of your hand, form a scoop, put a circle of butter in the center and carefully join the edges, giving the shape of a cutlet.

Breaded cutlets. I use flour for these purposes, but you can take and breadcrumbs... Fry the cutlets in a pan on both sides over medium heat until golden brown. The patties can be served with any side dish, but choose one that is not too oily, since there is already a sufficient amount of oil in the patties. Here is such a recipe for cooking fried cutlets turned out! Bon Appetit!

Both the taste and the type of cutlets depend on two main parameters: the quality of the minced meat and proper frying. So let's start with minced meat.

In one of the nearby shops selling fresh meat, in the "chicken" department right in front of your eyes they will grind chicken breasts in minced meat, and even ask whether you want smaller or larger. This is the kind of service we have.

Agree, this stuffing can be taken almost without fear. However, the trays usually contain ready-made chicken, beef, pork or mixed mince, which is not always of good quality.

Therefore, many of us prefer to make minced meat at home. Which takes time, which is not enough for everyone.

And the most rational housewives have long come to the conclusion that it is better to do it once, but a lot. That is, buy chilled high-quality meat, work with an electric (and even a mechanical) meat grinder, knead the minced meat and put it in portions in small packages, which, having provided yourself with minced meat for at least a couple of weeks.

Portioned means that each of us knows the amount of minced meat, which is usually enough to prepare a second course for a family. Let's say about 400-450 g is enough for almost any dish for 4 people.

Flat bags of minced meat, from which the air is squeezed out as much as possible, quickly freeze and defrost just as quickly, transferred from the freezer to the table.

How to make juicy cutlets ? There are simple rules.

Firstly, it is better not to turn the onion in a meat grinder or grate, but finely chop and mix with minced meat (unless otherwise indicated in the recipe). Onions add juiciness and flavor. And it shouldn't be enough.

Secondly, high-quality minced meat is not watery, even dryish, and therefore, adding other ingredients, it is worth pouring in a little cream, milk or water.

Thirdly, more and more often in (and not only in them) it is proposed to add not White bread(loaf), and small oat flakes... We agree that oatmeal is healthier for the body than bread. Even thrown into minced meat without grinding, after 10-20 minutes the flakes swell, mix with the meat, and they are not visible either in the minced meat or on the cut of the finished product.

Judging by practice, the flakes not only make the minced meat more fluffy and useful, but also somehow become a binding component for the minced meat, such cutlets are easily molded and do not fall apart even without adding eggs to the minced meat.

Of course, there are recipes in which white bread is needed for cutlets, for example -. This is a classic, you can't argue with that.

To make the cutlets more appetizing and aromatic, we do not regret seasonings and spices in the minced meat, and in many recipes - and greens. Here, each housewife has her own preferences, however, such seasonings as herbs or herbs will not spoil any product, adding new notes of taste and making the aroma richer. It is also worth recalling that most seasonings and spices have properties that are beneficial to the body.

This rule - more seasoning - is all the more important for purchased minced meat... It is no secret that often not the best pieces of meat go into it, so we will correct the taste and smell with the help of additives.

Finishing with minced meat, we recall a couple of mandatory rules good cutlets- however, like other products from minced meat: before shaping the products, the minced meat must, firstly, be kneaded for at least 2 minutes, which makes it thicker.

And secondly, it is imperative, that is, throw it 20 times into a bowl (preferably with high sides so that it does not fly apart), raising your hand to a height of 30-35 cm.This simple technique helps the minced meat become elastic, denser, it molds well and perfectly keeps its shape.

Another suggested version of this rule is to put the prepared minced meat in a bag - and beat it well on the table. But if the bag bursts ...

It's easier - pour hot water into a bowl and put it next to the minced meat, make a cutlet or two - rinse your hands.

Sachala divide the minced meat into even portions, roll it in the palms, sometimes it is required to additionally beat the minced meat in the palm of your hand to form a smooth cutlet without cracks at the edges. It should be 2-3 cm thick.

There are many options for breading for cutlets, although they are fried without it according to some recipes. Flour, crackers, eggs, additions of grated cheese, nuts, and so on. Especially delicious crust it turns out in cutlets with a double breading, for example, flour-egg-crackers. But this is a matter of taste. Or recipes.

Most cutlets are fried according to the same rules.

1. l vegetable oil, on which we often fry them - this removes the oil from water and excess impurities present in it. Very good for the taste French version: first heat the vegetable oil, and then add a little butter and, as soon as it melts, lay out the cutlets for frying. You can fry on - it does not splash, does not burn, it does not need to be overheated.

2. Fry one side until golden brown over high or medium-high heat, usually from 1.5 to 2-3 minutes, turning over, allow a crust to form on the other side, but do not bring it to full "rosy", but immediately switch the heat on a small one, and under the lid (or without it) the cutlets will already reach full readiness. This is another 3-5 to 8-10 minutes, depending on the thickness of the cutlet and the temper of the burner and frying pan.

This method of frying, when a crust forms quickly, allows you to keep all the juices inside the cutlet and give it an appetizing attractive look, which is also important. You’ve come across the fact that, while frying cutlets on low heat, you saw a certain light formation appear around the cutlets? This leaked out the very juices that were supposed to stay inside and make the cutlet juicy.

Frozen cutlets bought in the store or cooked at home are also fried. Without defrosting, if there is no time, let the crusts form - and keep it on low heat for longer so that the cutlets are cooked.

The readiness of the cutlets is checked in a known way: pierce in the middle - and look at the color of the juice that comes out. Transparent means ready. You can also cut in the middle with a knife - the fried cutlets have an even light gray color inside.

There are other ways to fry cutlets: for example, quickly fry - and bring to readiness in the oven, with or without sauce, or with sauce in a pan.

And the last thing. To diversify the table, it is worth making cutlets with different fillings:, eggs and herbs, green butter, cheese, quail eggs, bell peppers, prunes, fried bacon with onions or cheese, ham, olives or olives, nuts ... and so on.

And then every time the family will say: “Thank you! Very tasty!"