A little bit about how to fry cutlets

Experienced housewife with time can consider himself a cooking guru. Sometimes, from the most ordinary at first glance, it will be able to cook a truly masterpiece of culinary art. To become a virtuoso, you have to learn a lot. Someone is gaining experience from their mothers or grandmothers, someone has to draw knowledge from cookbooks, magazines or ask questions to the ubiquitous and omniscient Internet.

That's in the preparation of cutlets for beginners housewives and home cooks will come in handy some recommendations and advice. In how to fry cutlets, there are no special tricks. The most important thing is a correctly created cutlet mass or minced meat. After all, it will depend on it, how delicious and fragrant it will turn out the prepared dish.

It's far from a secret that you can fry cutlets not only from meat, be it beef or pork. There are also recipes of fish or chicken cutlets, and even unusual cutlets with cabbage. All in your hands!

A simple recipe for fry meat cutlets

If we are talking about meat cutlets, then it is better to make stuffing mixed. Cutlets from one beef will be too stiff and lean. A minced meat, consisting of one pork, on the contrary, can turn out to be fat, and the formed balls can subsequently fall apart in a frying pan.

It's not a good idea to buy ready-made mincemeat in a supermarket. In appearance it is difficult to determine what is included in its composition, and it is not always possible to trust the label.

Now it is worthwhile to dwell in detail on the question of how to fry the cutlets. To prepare traditional meat cutlets according to a recipe familiar to millions of women, the following products will be required:

• Beef - 400 g;
• Pork - 400 g;
• Onions - 2 heads;
• Garlic - a pair of denticles;
• Potatoes of crude medium size - 3 pieces;
• stale bread;
• Egg - 2 pieces;
• milk;
• Salt, pepper to taste.

Meat is cut into such pieces that they easily enter the hole of the meat grinder. Twisting will be easier if it is slightly frozen. Also, through a meat grinder, let onion, stale bread and potatoes soaked in milk, garlic is squeezed through garlic.

In the resulting mass, add egg, salt, pepper, and mix thoroughly. It is necessary to knead with your hands with tenderness and love, so that the minced meat for the cutlet has a uniform consistency. Some housewives prefer not to use eggs, since it is believed that the protein folds, resulting in a lot of meat juice is lost. On the other hand, without eggs, cutlets can lose their original shape.

From the prepared cutlet dough the meat balls are shaped oblong or round, from all sides they are rolled in breadcrumbs. There is no principle in the form and size of the finished product. Everything depends on the preferences of each particular family.

From the formed balls it is possible both to fry the cutlets in a frying pan, and to bake them with an oven or cook for a couple. Any of the methods has the right to life. It should only be remembered that there are too many cholesterol in fried cutlets, which is not the best way to affect your health.