To make the cutlets juicy and appetizing, it is necessary to take into account not only the quality of the minced meat used, but also the methods of their preparation, the frying process is especially important.

Poorly cooked minced meat can turn even the most delicious cutlets into something completely inedible: be it overcooked “charcoal” or an undercooked mass.

Let’s discuss how to properly fry cutlets.

Basic rules for frying cutlets
Size matters. Small cutlets may look cute, but retaining juice is much more difficult. It is important to remember that larger cutlets retain moisture inside better.

Heating the pan. Cutlets should only be placed in a well-heated frying pan with oil. Failure to do this will cause the cutlets to heat up slowly and lose a lot of juice, increasing the risk of burning.

Crust formation. Frying until golden brown on both sides will help give the cutlets an appetizing look and seal the juice inside. After this, reduce the heat to medium and cook for another 5-7 minutes.

Adding sauce. It is important not to add sauce directly during frying. It is better to prepare sour cream or tomato sauce separately and add it only when serving, so as not to turn the cutlets into boiled meatballs.

Share your methods for frying cutlets in the comments. I will be glad to receive your advice and recommendations!

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