How to quickly and correctly fry frozen cutlets in a pan at home. Step-by-step recipe with a photo. Video recipe.
Today, semi-finished products have greatly simplified the life of many housewives. Finished frozen food can only be sent to the stove and cooked. This is a significant saving of time spent in the kitchen, which is always not enough, but you need to feed your family. Moreover, such dishes are always delicious. Such semi-finished products can be bought at any supermarket, or you can use them at home. Then there will be a double benefit, because only high-quality and natural products are used for cooking.
The main question that many housewives ask themselves, who are preparing frozen cutlet semi-finished products for the first time, is "Do I need to defrost ready-made cutlets?" The answer is unequivocal - no, cutlets can be fried directly from the freezer. They do not require any preliminary processing, which is why they are convenient. Because, during defrosting, they will lose their shape and it will be more difficult to fry them in a pan. And the taste of the finished dish will suffer - the cutlets will turn out to be less juicy.
- Caloric content per 100 g - 95 kcal.
- Servings - 5
- Cooking time - 15-20 minutes
Ingredients:
- Frozen cutlets - 11-12 pcs.
- Vegetable oil - for frying
- Salt - to taste (if necessary)
- Ground black pepper - to taste (if necessary)
Step by step cooking of fried frozen cutlets in a pan:
1. Take the patties out of the packaging. If there is any frost on them, gently wipe it off with a paper towel. I took 12 pieces, and you take enough to feed all the eaters. Usually, medium-sized cutlets need 2-3 pieces. for one serving.
2. Place a heavy-bottomed cast iron or Teflon skillet on the stove top and add oil to completely cover the entire bottom surface. I, like most housewives, use refined sunflower oil. But other cooking oils will work as well. For example, olive oil. And if the frozen product contains pork or lamb, you can take ghee. If you fry frozen Kiev cutlets, then take natural butter. I do not recommend using margarine and spread. Otherwise, the taste of the finished dish will not change for the better, and both of these products are harmful to the body.
3. When the frying pan with oil is well calcined and heated over the fire, and the oil starts to boil, make the heat medium and lay out the semi-finished products so that they do not come into contact with each other. Otherwise, they will start to melt and stick together. Therefore, if you have a large enough number of cutlets, it is better to fry them in several passes.
Usually, you do not need to salt and sprinkle them. Although this is a matter of taste, and if necessary, bring it to the desired result.
4. Fry the cue ball on one side for 2 minutes.
5. Flip them over and cook for another 2 minutes. Then cover the semi-finished products with a lid, reduce heat to low and leave for an average of 10 minutes so that the minced meat is well baked inside. If you see a lot of moisture coming out of the cutlets, remove the lid and evaporate it over low heat.
If you want cutlets with an appetizing crust, then do not cover the pan with a lid. Reduce heat to low and cook until tender, turning every 2 minutes.
Cooking times may vary depending on the type of meat. The fastest way to cook is turkey cutlets - 8 minutes, chicken - 10-12 minutes, fish - 15 minutes, beef and pork - 20 minutes. Therefore, check the products for readiness by piercing them with a toothpick. If the juice is light, the dish is ready; if it is red-pinkish, hold it for a little more.
In this way, you can fry in a pan, both store-bought semi-finished products, and previously cooked and frozen homemade cutlets.
