Cutlets in a frying pan - 245 cooking recipes

Most of us cook cutlets in a frying pan - this is the traditional way of preparing this dish. And they do it in the standard way: meat preparations are rolled in breadcrumbs or flour, and then fried on both sides until fully cooked. Not everyone, however, knows that there are culinary nuances that can directly affect the quality and taste of cutlets.

The first, very important nuance that most novice housewives face. Why does the oil start to crackle and splash when frying cutlets? This question will be answered by clarification: it is not the oil that splashes, but the liquid that has got into it. That is, to prevent this from happening, it is important to ensure that no water or meat juice gets into the frying pan. To do this, before frying, the cutlets need to be dried with a paper towel or properly rolled in breadcrumbs. Hands should also not be wet. If everything is done correctly, nothing will splash.

Second caveat: when frying under a lid, excess moisture may drain to the bottom of the pan. How to avoid hot splashes in this case? Only one thing will save you: when cooking cutlets in a frying pan under a lid, the fire must be kept small and minimal. And don't let the oil get hot. The very principle of this cooking method involves not so much frying as slow “simmering” of cutlets with prolonged exposure to high temperatures.

To stew cutlets in a frying pan, almost the same scheme is used: everything is done under a lid over low heat. You can pour water to a height of 1 cm at the bottom. During prolonged cooking, the water should evaporate without a trace. The cutlets themselves can be either completely raw or lightly fried (to “clog” the juices inside).

Speaking of “blockage”! Any recipe for cutlets in a frying pan can be made even more delicious if you do this. First, over high heat (you can do it without oil, but in a cast iron or non-stick frying pan) fry the cutlets until the first crust appears. And only then cook them as written in the recipe. The crust will retain all the juices inside the cutlets, making them juicier.