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How to Cook Cutlets to Perfection: The Main Secret to a Tasty Dish

You can’t serve raw cutlets on the table – it’s tasteless, dangerous to your health, and just a shame for any self-respecting housewife. Another thing is the juicy baked cutlets that melt in your mouth, oozing juice and driving you crazy with their sweet and appealing meat flavor.

Should the cutlets be breaded?

It is desirable to bread the cutlets: breading retains the liquid inside the mince. That is, it is done so that the juice does not flow out, and the cutlets came out soft and juicy.

Everyone decides for himself what to wrap cutlets in. Some people prefer to fry cutlets in flour, others – in breadcrumbs (that is, fry cutlets in breadcrumbs), and you can do half (half in flour and half in breadcrumbs).

At what heat to fry cutlets

The wrong temperature – that’s the main mistake of most hostesses. Perhaps everyone has made this mistake at least once.

There is a certain algorithm for frying croquettes in a pan:

  • First, strongly heat the bottom of the pan, only then pour oil into it;
  • reduce the heat to medium – and wait a couple of minutes;
  • already on medium heat, spread the cutlets in a container;
  • As soon as the cutlets can be easily moved from their place, that is, when the crust appeared – remove heat to a small and can be covered with a lid (otherwise the cutlets will be red inside, and the crust will burn before the dish is cooked);
  • On the second side, fry the cutlets on very low heat.

Roasting time for cutlets: frying one side of the cutlet takes about two minutes, stewing over low heat – 4-5 minutes, the total – 9 minutes for everything.

Another option is to fry cutlets in the oven at one hundred and eighty – two hundred degrees. You can directly in a frying pan if the characteristics of the dishes allow. But more often they are cooked on a baking tray.

How to resuscitate unpalatable cutlets: what to do to fix the taste

And now a few words about how to fry cutlets with water. Water is added if you need to finish frying raw cutlets.

Water is added about halfway up the cutlets and covers the dish with a lid, then leave to stew almost until the water evaporates completely.

As an option – you can stew not in the water, but in a watery sauce (for example, tomato sauce): this will give the dish an additional spicy and original flavor.

How to know if the cutlets are ready

Cut one cutlet – and make sure that the meat inside is white, and baked (that is, without pink streaks and even more so without blood). After that, both halves of the cutlets can be returned to the pan.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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