How To Fry Meatballs

Author: Marko Balašević Time for reading: ~3 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

Cutlets are one of the most favorite dishes for both adults and children. Cutlets are very tasty, they are served with a wide variety of side dishes. Young housewives often have a question: “Why do some cutlets turn out tasty, juicy, fragrant, while others want both the taste and appearance of the cutlets to be the best?”.

How to fry minced meat patties in a pan

The taste and appearance of the finished cutlets depends on the quality of the minced meat, the correct frying of the cutlets, and how much they were fried. In order for you to get tasty and juicy cutlets, take into account some of the nuances of their frying:

- form patties with wet hands. To do this, keep a bowl of clean water near you and wet your hands from time to time. If necessary, transfer the minced meat several times (for one cutlet) from hand to hand. As a result, the cutlet blank should be even, smooth, without cracks along the edges;

- the thickness of the formed blank should be 2-3 cm;

- be sure to bread the workpieces well. The choice of breading is up to you: breadcrumbs, nuts, flour, oatmeal. Double breading has proven itself very well (for example, flour-egg-crackers). Breading is needed so that a crust forms on top of the cutlets, which will not release the juice from the cutlets during subsequent frying;

- so that the breading does not sprinkle during frying, you can hold the cutlets for 10 minutes in the freezer before frying;

- lay out the cutlet blanks only on a well-heated pan with hot oil. At the same time, a crust quickly forms on the cutlets, which will prevent the juice from flowing out of the cutlets;

- between cutlets, when laying them in a pan, there should be free space;

- do not defrost frozen cutlets (semi-finished products) before frying, but immediately from the freezer put them on a preheated pan to form a crust;

- the readiness of the cutlets is checked by puncturing it with a fork. If clear juice stands out from the cutlet, then it is ready;

- you can cut the cutlet in half and look at the cut. If the cutlet on the cut has a uniform, light gray color, then it is ready.

Recipes with minced pork

Ingredients:

Water
Refined sunflower oil
Breadcrumbs
minced pork

We will need:

Pan
Bowl
Board kitchen

How to fry cutlets step by step instructions with photos

Step 1

To properly fry homemade cutlets, we need prepared minced meat for cutlets (500 grams), sunflower oil, breadcrumbs (50 grams), a frying pan, a bowl, a kitchen board.

Step 2

With wet hands form meatballs. Keep a bowl with a small amount of water (150 ml) near you, for regular wetting of hands when forming cutlets. The blanks should be even, smooth on top, without cracks on the edges.

Step 3

The thickness of cutlet blanks is 2-3 centimeters.

Step 4

Roll breaded cutlets well.

Step 5

In order for the breading not to sprinkle during frying the cutlets, you can hold the cutlets for 10 minutes in the freezer.

Step 6

Spread the cutlets on a well-heated pan with vegetable oil (50 ml). There should be free space between the cutlets. Cutlets are fried on fire above average 2-3 minutes, until a crust forms.

Step 7

Turn the cutlets over and similarly fry them over high heat on the other side until crusty (2-3 minutes).

Step 8

Reduce fire to low. Add 1-2 tablespoons of water to the pan (optional), cover the pan with a lid and fry the patties until tender (this will take about 10 minutes).

Step 9

Check the readiness of the cutlets immediately by piercing with a fork. If clear juice stands out, then they are ready.

Step 10

You can cut the cutlet in half. If the cutlet has a uniform light gray color on the cut, then it is ready.

Step 11

Cutlets are ready to serve.

How To Fry Meatballs

CHAPTERS (Table Of Contents)

How to fry minced meat patties in a pan

How to fry cutlets step by step instructions with photos

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