It can be difficult for a young hostess to determine whether the cutlets are ready, because a golden brown does not mean that they are well fried inside. Tips from experienced chefs to help you avoid cooking mistakes.
How to fry cutlets
Correct frying of cutlets affects the taste of the dish no less than the composition of minced meat. The traditional recipe involves putting formed cutlets, consisting of minced meat, potatoes, onions, and sometimes bread soaked in milk, in a well-heated pan with vegetable oil or fat. At a stable temperature, an appetizing golden brown crust forms on the cutlets, while they do not burn. Typically, cutlets are fried for 5-8 minutes, then turned over and fried for about 10 minutes more. The dish is brought to readiness either in the oven at 180 ° C for 4-5 minutes, or by adding a small amount of water to the pan and reducing the heat. If the cutlets are rolled in flour or breadcrumbs before frying, the crust forms faster, but this does not affect the cooking time.
How to determine the readiness of cutlets
The easiest way to check if the patty is done is to break it in two. The minced meat should be grayish brown when cut. If you see pinkish blotches, it means that the patties are not ready yet. It is very important to bring minced meat dishes, especially pork, to full readiness, because poorly fried meat can cause food poisoning. Parasites can also be found in raw meat.
In order not to spoil the appearance of the cutlets, breaking them into pieces, you can check their readiness by piercing them with a toothpick or fork and slightly pressing. Juice will stand out from the minced meat. If it is cloudy or pink, it means that the cutlet is still raw. Clear juice indicates the readiness of the dish. The cutlets should be checked no earlier than 20 minutes from the start of frying. When pressed, the cutlet should be sufficiently elastic and retain its shape well.
As for the cooking time, after the cutlets are browned, experienced housewives fry them over low heat for at least 30 minutes under the lid. With this method, the minced meat will most likely be well done and retain its juiciness. If you bake the patties in the oven, they may take a little longer to cook. Always refer to the time and temperature indicated in the recipe. And if the dish turns out to be damp, then you can bring the cutlets to a state of readiness by steaming or by stewing. The duration of cooking also depends on what kind of minced meat the cutlets are made from. It takes longer for beef and pork to cook, and faster for poultry.
