Semi-finished products have firmly entered the life of a modern person - they are painfully practical. Perhaps the most popular are dumplings and frozen cutlets. However, if everything is clear with the former - you just have to put them in boiling water and boil, then the correct preparation of the latter raises questions from many.
Instructions
It doesn't matter if you are going to fry a semi-finished product from the store for dinner, or you have made homemade cutlets with your own hands and frozen for future use. Now your task is to turn the frozen piece of minced meat into an appetizing ruddy cutlet. Many people who decide to cook frozen cutlets for the first time are interested in the question: is it necessary to defrost this semi-finished product before sending it to the pan? Can be thawed before frying or during cooking, both are fine.
Defrost the cutlets in the microwave, then place them in a skillet with heated oil and fry until tender. This is a fairly quick option. True, after defrosting, the appearance of the cutlets may suffer, moreover, there is no guarantee that they simply will not fall apart. A more popular way is to fry the frozen patties in boiling oil until golden brown. Turn over. Then reduce the heat, cover the skillet with a lid and leave to sweat a little.
By the way, the microwave oven can be used not only for defrosting cutlets. After defrosting, grill the patties for about 20 minutes. A more dietary dish will turn out in your oven. First, fry the patties on both sides in a pan, and then put on a baking sheet and bake in the oven at 200 degrees for about 20 minutes.
After frying in a pan, you can bring the patties to readiness in a double boiler - this will also take 20-30 minutes. It's even easier to steam a dish without removing it from the pan. To do this, simply add a little water, onion, seasonings to a frying pan with cutlets and simmer over low heat. Such cutlets turn out to be unusually tender, airy and simply melt in your mouth. Add a couple of tablespoons of sour cream when stewing and the dish will become even tastier.
