Ready-made frozen foods that can only be thrown on the stove and cooked are a real salvation when there is simply no time left for long cooking, but you need to feed your family. We will tell you how to fry semi-finished cutlets in a pan so that they are no different from homemade ones - juicy, tasty and fragrant. We will also teach you how to choose the right product so that it brings one benefit to your family and is as safe as possible for health.
How to choose frozen meatballs
Long gone are the days when semi-finished products were called products of dubious quality, stuffed with chemical dyes and preservatives. Nowadays, frozen cutlets are practically in no way inferior to homemade cutlets, unless, of course, they are chosen correctly.
- High quality product from minced meat indeed, both in appearance and taste will not differ much from those cutlets that you make yourself - they are simply sold already formed and frozen.
- Be sure to pay attention to the composition of frozen meatballs in the supermarket. A quality product will not contain anything in its composition, except for natural ingredients - onions, meat, spices and spices. Because minced meat does not need any additives when frozen, it is already perfectly stored.
- Check the shelf life of the product. Frozen cutlets from natural meat will not be stored forever - their implementation period is not so long and usually does not exceed 3-5 months, six months is the maximum for such a dish. Everything that is stored longer is an unnatural and dubious semi-finished product.
- Price also matters. Natural cutlets cannot be too cheap - they are based on meat, and it has its price. Therefore, do not buy too cheap frozen cue balls, so as not to run into a dish that may well harm your health.
Whether to defrost cutlets from the store before frying
Meat semi-finished products are usually cooked directly frozen, in this form and sent to the pan, so it is not necessary to defrost cutlets before frying.
The only thing to consider is that during the cooking process, more liquid may be released from the minced meat than usual, because it will thaw.
Unless otherwise indicated on the package, cutlets can be fried immediately from the freezer, the product does not require any pre-treatment, which is why it is convenient.
How long to fry semi-finished products in a pan
Frozen semi-finished cutlets are prepared in the same way as ordinary cue balls from fresh meat, no special technology is required here. On average, it will take you 15 to 20 minutes to fry standard cutlets.
Flat and wide cue balls (as for burgers) are cooked a little less, it will be enough to hold them in a pan for 5-6 minutes on each side.
But round cutlets, meatballs, on the contrary, will have to be fried longer so that they are properly baked inside. To do this, they should be put out under the lid after roasting.
How to fry semi-finished products in a pan
- We take out the cutlets from the package - enough to be enough for everyone we plan to feed. Usually medium-sized cutlets require 2-3 pieces per serving.
- We put a frying pan with a fairly thick bottom on the stove. We calcine it well on fire, and then pour in a little oil (less than for frying homemade cue balls).
- When the oil begins to boil, set the heat to medium and send the cutlets to the pan so that they do not touch each other with their sides, otherwise they will begin to melt and tightly stick together.
- We fry the cue balls on one side, and then on the other. This will take us about 3 minutes - 1.5 on each side.
- Then we cover the semi-finished products with a lid and reduce the heat so that the minced meat is properly baked inside.
- If we notice that a lot of moisture comes out of the cutlets, then remove the lid and evaporate it over low heat.
How to fry shop cutlets in a pan in sour cream
Ingredients
- Frozen cutlets- 500 g + -
- — 1-2 pcs. + -
- - 1 bank + -
-
- We take out the frying and pour it into the sour cream. There we also chop fresh greens washed under running water very finely with a sharp knife.
- In the oil where the onion was fried, we brown our cutlets from the supermarket. Fry them on each side for a minute and a half.
- We fill the dish with sour cream with herbs and onions, pepper, mix a little and cover with a lid.
- Stew cutlets in sour cream sauce until done, occasionally turning them over to the other side.
In the same way, you can cook meatballs from the store in your favorite gravy, in tomato sauce or even mayonnaise - the choice of dressing is up to you.
Also, to improve the taste of the dish and give it more satiety, you can crumble fried mushrooms, fresh green onions into the pan.
Many hostesses love to make frozen cutlets according to the recipe for meatballs - they are stewed in a frying pan in cream with ketchup or tomato paste, water and flour.
Now you know how to fry semi-finished cutlets in a pan and have several recipes for this - do not be afraid to show your imagination in the kitchen to delight your home with new dishes!
Fry minced meat cutlets in a frying pan without a lid for minutes on each side over medium heat, then add a little water for juiciness, and simmer under a lid -.
Fry semi-finished cutlets on each side until golden brown, then add a couple of tablespoons of water, cover the pan with a lid and fry more
How to fry meatballs
Ingredients for frying minced meat patties (about 20 medium pieces)
Minced meat - 1 kilogram
Onion - 1 large head
Garlic - 2 cloves
Parsley or dill greens - 50 grams
Milk - 100 milliliters
White bread - 50 grams (5 slices)
Flour - 50 grams (2 tablespoons with a slide)
Chicken eggs - 2 pieces
Meatball Recipe
1. Defrost minced meat, put in a bowl. 
2. Peel the onion, finely chop / chop with a blender or pass through a meat grinder. Add to mince.
3. Add 2 raw chicken eggs to the minced meat.
4. Finely chop the greens, add to the minced meat.
5. Break the bread into pieces.
6. Put the pieces of bread in a bowl, pour over milk, mash in milk, squeeze and add to minced meat. 
7. Salt the minced meat (for 1 kilogram of minced meat - 2 teaspoons of salt without a slide) and mix all the ingredients well with your hands for minutes. 
8. Blind cutlets, roll in flour, put on a flat surface next to each other. 
Flour for frying meatballs
Formed and ready to fry cutlets 9. Heat the pan.
10. Pour in the oil and spread it over the entire surface of the pan.
11. Put the cutlets so that there is a distance between them from each other. 
Meatballs in a hot skillet 12. Shake the pan a little so that the cutlets move a little. This action is necessary so that the cutlets do not stick to the pan and do not fall apart when turned over. 
Meatballs fried on one side 13. Fry the cutlets on both sides for minutes over medium heat without a lid; for a crust, the fire can be made large.
14. Turn the cutlets over, fry on a fire slightly less than medium under the lid, you can add a couple of tablespoons of water so that the cutlets are well fried inside.
We fry delicious
If you are preparing minced meat at home, it is recommended to slightly freeze the meat so that it is easier to grind in a meat grinder. Meat for minced meat is recommended to be cut by weight in one long strip.
- It is necessary to fry the cutlets in a frying pan that is well heated for 1-2 minutes so that the cutlets are covered with a crust and the cutlets do not lose their juiciness. You can check the pan by dropping a drop of water - if the oil starts splashing a little, the pan is ready for frying cutlets.
- When all the cutlets are placed on the pan, it is necessary to slightly move each of the cutlets from its place so that the cutlet does not burn on the pan.
- If it is not possible to turn the patty over or the spatula is too wide, you can additionally lightly pick up the patty with a fork.
- The readiness of the cutlets is checked by piercing the cutlet with a fork - if clear juice stands out - the cutlets are sufficiently fried and ready to serve.
- To check the heat of the oil, you can drop a drop of water into the oil; if a drop sizzles in the oil, it means that the pan is ready for frying cutlets.
- To cook cutlets in sauce, you can pour them over cutlets 3 minutes before cooking.
- If you have not cooked the cutlets and they are still raw inside, return them to the hot pan, pour in a quarter cup of water, cover and simmer for 5-7 minutes.
- In order to fry many cutlets quickly, you can use several pans. In 3 frying pans, fry cutlets from a given amount of food for 1 hour.
- To properly fry cutlets, it is important to pay attention to focus on salt. To make the cutlets moderately salty, 1 teaspoon of salt with a slide is enough for 1 kilogram of minced meat. For medium salinity, you need 1.5 teaspoons of salt with a slide. For a strong salinity of minced meat, 1 tablespoon of salt without a slide is needed. Minced meat for cutlets should be well salted before frying, it will be too late to salt fried cutlets. Tip - if you did not salt the minced meat for cutlets before frying, either serve the cutlets chopped and lightly sprinkled with salt, or with salty sauce, or just salt the sauce, if suddenly it is not salty.
- You can fry cutlets on the greaves remaining from the previous batch of cutlets, adding a little oil.
- Turn the patties away from you to reduce the risk of oil splash and burns. Try to turn the patties smoothly so that they do not splash into the oil and do not fly splashes to avoid contamination of the kitchen and appliances. If drops of oil do get on the work surface, immediately wipe the oil with a napkin.
- Bread is added to minced meat so that the cutlets do not become dry. The crumb of stale bread, soaked in milk, gives moisture to cutlets when frying.
We vary minced meat
To taste, in the recipe you can bread soaked in milk replace with black bread (without a crust and it also needs to be soaked in milk), semolina, crushed crackers from white bread or potato starch- 5-6 tablespoons, hercules or bran - 4-5 tablespoons. You can also use grated potatoes (2 medium potatoes) or zucchini (1 small) instead of bread.
- It is possible to make patties without eggs - eggs are added, for the most part, for easy formation of patties and to keep them in shape. To keep the shape of the cutlets without eggs, it is enough to put the formed and breaded cutlets into the freezer and hold there for about 20 minutes. By the way, the breading, if you freeze the cutlets, is not sprinkled in oil.
- You can cook cutlets from mixed minced meat, for example, combine minced pork with turkey, pork with chicken, pork and beef.
- Instead of vegetable oil, for frying cutlets, you can use butter (instead of each tablespoon of vegetable oil - 3 tablespoons of butter) or meat and poultry fat (instead of each spoonful of vegetable oil - 3 tablespoons of fat) - it should be finely chopped and heated in a pan.
- If lean meat is used, you can add juiciness to the cutlets by adding a little chopped bacon to the minced meat.
- Onions in minced meat can be chopped in a meat grinder, chopped, grated and then beat in a blender. It is believed that cutlets with onion chopped in a blender are softer and more airy due to the air that nourished the onion during beating.
About storage and more
Store ready cutlets in the refrigerator for 3-4 days, for long-term storage cutlets are removed in the freezer. There they can be stored for several months. However, if you once froze and thawed cutlets - do not freeze them anymore, fry them.
- As a breading for cutlets, you can use, in addition to flour, breadcrumbs, chopped cereals, sesame, ground walnuts or mango. The breading left over from frying cutlets, as a rule, cannot be used for something else and the leftovers will have to be thrown away. Part of the breading can be used by pouring the last batch of cutlets on the unfried side of the cutlets. These cutlets will be with a more pronounced crust.
- The average weight of a cutlet is 50-55 grams, when it is fried, it will decrease to 40-45 grams.
- The bowl of minced meat must be poured with cold water, left for a couple of minutes, then scraped with a spoon and drained not into the sink, otherwise there will be a blockage.
How to fry semi-finished meatballs
Frozen cutlets, bought in a store and being semi-finished products, must be put on a hot, oiled frying pan without defrosting. Fry over medium heat without a lid on each side until golden brown, then add a couple of tablespoons of water, cover the pan with a lid and fry more.
How to fry chicken Kiev
Products
Chicken breasts - 4 pieces
Butter - 100 grams
Chicken eggs - 4 pieces
Breadcrumbs - 4 tablespoons
Parsley - 1 medium bunch
Salt and pepper - to taste
Lemon juice - from 1 lemon
Sunflower oil - 2 cups
How to fry chicken Kiev in a pan
1. Soften the butter at room temperature, mix it with chopped parsley, salt (1 teaspoon) and lemon juice, roll into a sausage and refrigerate until it hardens.
2. C chicken breast remove the skin, cut off the meat from the wing so that the bone to the joint is completely bare.
3. Divide the breast into 2 unequal parts and remove the white tendon from the small part.
4. Cut small and large fillets in half lengthwise.
5. Beat the small fillet, salt and pepper, put in some of the frozen butter, wrap tightly.
6. Wrap the rolled small fillet with a large one chicken fillet, wrap tightly. You should get the shape of a spruce cone.
7. So that the Kiev cutlet does not lose its shape, you can pierce it with toothpicks (just remember to remove them before serving!).
8. Shake chicken eggs, salt (1 teaspoon) and mix.
9. Pour oil into a deep frying pan, put on medium heat and warm.
10. Roll each cutlet in the egg.
11. Roll each cutlet in breadcrumbs, then again in the egg and breadcrumbs.
12. Put the chicken Kiev on the pan, then bread the other cutlets too and put in the oil.
13. Fry the Kiev cutlets over high heat, then turn the cutlets and fry some more.
Fry semi-finished cutlets in Kiev over medium heat, periodically turning over, and then with the addition of water - without a lid in a pan.
AT weekdays often there is not enough time to prepare complex meals, so you have to use blanks. Frozen food is very helpful. It’s good if there are homemade ones, but if not, we use purchased ones. So, we will tell you how to fry frozen cutlets.
The most common mistake is that many people defrost a semi-finished product in the microwave because they don’t know how to fry frozen cutlets correctly. As a result, the product loses its shape, as they say, become limp, which makes it difficult to fry them later, they stick to the pan or turn into an unappetizing mess. That is why it is important to take into account some points.
- Frozen cutlets are always cooked with spices, so you should not salt them during the frying process. If you don't have enough salt, you can always add salt to your meals.
- Frozen cutlets fry more slowly than fresh ones, so if the package does not indicate how long to fry frozen cutlets, let them sweat for 10 minutes on each side, and then carefully pierce with a skewer. The resulting juice from the finished cutlets will be transparent.
- Sometimes the question arises of how to fry frozen cutlets in a pan so that they do not stick. The answer is simple: a lot depends on the type of cutlets and the pan. If you are confident in your pan, choose the right semi-finished product: cutlets should be of the same shape, the same size, they should have a sufficient amount of breading (it is cutlets that are not breaded in breadcrumbs that usually burn, and breading a frozen semi-finished product is pointless).
- Lower the cutlets (again, so as not to burn) in well-heated oil (when a light smoke appears).
- If you do not know what oil to fry frozen cutlets in, do not think for a long time, take what is at hand. True, there are subtleties. fry only for butter, a
Cutlets can be bought ready-made or made from homemade minced meat and freeze for the future. The taste of the products will remain for a long time if you do not defrost the cutlets before you start cooking them. Thawing and subsequent freezing will worsen the taste of the dish.
Cutlets fried in a pan
- Remove semi-finished products from the freezer in advance so that they thaw slightly. Heat in a heavy bottomed pan 1 tbsp. a spoonful of butter and vegetable oil.
- Roll cutlets in finely crushed breadcrumbs and place in a pan.
- First place the products in the center, and after a couple of minutes move to the edge of the pan. When one side is browned, turn the patties over with a wooden spatula. Then reduce the heat and bring the dish to readiness.
- Cutlets should turn out ruddy and juicy, not overdried. Serve with fresh vegetable salad fried potatoes and hot sauce.
Cutlets in tomato sauce
Use homemade or purchased cutlets, and serve boiled buckwheat or mashed potatoes. Mince a medium-sized onion and 2 cloves of garlic. Put the onion and garlic in a pan with vegetable oil and fry until golden brown. Grate 1 large carrot on a coarse grater and also fry it in oil.
Pour boiling water over 3-4 ripe tomatoes, remove the skin, finely chop the flesh and add to the vegetables. Salt the mixture, add 0.5 teaspoon of dried basil and rosemary, as well as freshly ground black pepper to taste. Stir, simmer vegetable sauce until carrots are soft.
Put cutlets (4-5 pieces) in a heat-resistant form without defrosting. Pour them with tomato sauce, close the mold with a lid and place in the oven, preheated to 180 ° C.
Cook the cutlets for about half an hour, serve hot, pour over the sauce.
Cutlets with cheese in the oven
- Frozen cutlets can be made into a delicious hot dish suitable for Sunday lunch. Heat up in a frying pan vegetable oil and fry the cutlets in it on both sides until golden brown. Lay them flat.
- Top each patty with a thin slice of semi-hard cheese and a slice of fresh tomato.
- Put the dish in the oven, heated to 200 ° C, and bake until cooked.
- Serve the cutlets by placing them on washed and dried lettuce leaves. Separately serve french fries and homemade tomato sauce with garlic and herbs.
Cutlets with mushrooms in sour cream
Chop the onion and fry it in a little melted butter.
Add 200 g of thinly sliced champignons and, stirring, fry for a few more minutes.
In a separate pan, fry 4 frozen cutlets until golden brown. Put them on mushrooms and onions.
In a separate bowl, mix 1 cup sour cream with salt and freshly ground black pepper. Pour the patties with the mixture, cover the pan with a lid and simmer until tender.
Serve with pasta or boiled rice.
Absolutely everyone knows that semi-finished products have become an integral part of our lives. They are really good, since not everyone sometimes manages to set aside a lot of time for cooking, but, and they can simply be taken out of the refrigerator and cooked in a short period of time.
Everyone knows that semi-finished products can be both store-bought and home-made, and naturally the second option will be much more useful than purchased ones. But, if you are going to buy from the store, then be sure to pay attention to the composition of the cutlets so as not to purchase a bad product. And the question still arises, but how to cook frozen cutlets? How long to fry them?
The essence of frozen cutlets of purchased and home-made is that the method of their preparation is exactly the same. Now we will reveal all the subtleties of choosing cutlets, as well as tell you how to fry them correctly. If you are going to buy cutlets from the store, then you should immediately pay attention to the following:
- Integrity. It is very important that when buying a product, the packaging of cutlets is whole, not torn. So, it is best to buy packages that have a transparent film so that you can see both it well and the product itself.
- When you take a package of cutlets in your hand, shake it. If you hear that they are knocking, then this means that the cutlets have not been thawed and they simply did not stick to the package.
- Look very carefully at the composition of the cutlets. It is necessary to understand well so as not to take the devil, understand what, and then not get poisoned. In fact, if there is a huge list in the composition, then it is better not to take it, since there will be a lot of preservatives.
- The order of the components is also important. In the last place, water must be written, as well as the meat share must prevail in the composition. In fact, the less written about vegetable proteins the product is more natural.
- Appearance. This is a very important point that plays a big role. Firstly, cutlets should not be flattened, bent, but as expected - round, slightly puffy. If the cutlets are rather gray in color, this means that they contain a high percentage of water (important!).
As for semi-finished products by weight, this business is even more dangerous. In this case, you will not know the exact composition and even the date of production. And this means that you can safely buy expired cutlets.
Freezing of semi-finished products
If you decide not to buy cutlets, but, then it is best not to freeze them, without unnecessary necessity. The reason is that after freezing, cutlets are likely to lose their shape, and even taste.
But the whole point is, will the frozen cutlets have time to cook? If you are afraid of this, then you can simply advance, for example, an hour before cooking in the sink, so that they defrost, and then start cooking.
How exactly to fry frozen meatballs?
First of all, we must definitely heat the oil in a frying pan. We are waiting for a light smoke to come from the oil (important!). There is even a certain classification of oils that are better suited to one or another type of meatballs.
By the way, a very important point. The bottom of the pan should be thick enough. This is necessary so that your meatballs do not burn. During frying, do not pour spices, salt (important!).
As for the cooking time of semi-finished products, the maximum roasting time is 20 minutes. And then, this only applies to pork cutlets. Chicken cutlets. Fish are fried in 10 - 12 minutes. It's time to move on to the most important thing, how to specifically cook cutlets. What recipes exist?
You can cook semi-finished products in various ways, it all depends on what kind of cutlets you have and how you want to get them in the end. You can generally cook them in the microwave, in a double boiler, oven, frying pan. We'll take a look at it. Let's take a look at the recipes.
Classic recipe for frozen meatballs
Of course, for cooking you will need:
- cutlets themselves;
- butter, butter or sunflower
1 step. First of all, we must heat our frying pan well, and then pour the oil into it. We wait until the oil is very hot, so that a light smoke comes from it.
2 step. As soon as you see that the smoke has gone, then we proceed to laying out the cutlets. Do not dump everything at once (important!). It is best to take each separately, and carefully place on the oil. Be careful not to splash oil on you! Also place the patties so that there is a small distance between them so that they do not stick to each other.
3 step. As soon as laid out, then we make the fire smaller, and fry on each side. Until a golden crust forms. Also keep an eye on it so that the patties don't burn.
4 step. We see that the cutlets are covered with a crust, now you can put on a small fire, cover with a lid and leave them to cook for another 7 minutes. If the cutlets are very large, then you can leave for 10 minutes. Don't forget to turn over so that the patties cook evenly. Everything can be served at the table!
How can you improve the taste of purchased meatballs?
It’s clear to everyone that comparing the taste of purchased cutlets and homemade ones is absolutely stupid. After all, home cooked, not only from completely natural products, but also fresh. If in homemade cutlets you decide what to put in minced meat, then the composition has already been assembled in the purchased ones. But how can you change the taste of cutlets?
The most common way to change the taste is to add sauce. Often they choose tomato, but this is not necessary. In fact. From any sauce, you can make a great addition to cutlets, which will just give them a different taste. Usually in such sauces, after frying, cutlets are stewed a little. You can also add herbs, spices and much more to these sauces, everything is just for your taste.
The last thing we will tell you about is what types of roasting are. There are only 2 types of them.
- The first option is this. Initially, put the cutlets on the hot oil, fry on both sides until a golden crust appears. After that, we add literally half a glass of water to the pan. We reduce the fire strongly, close the lid and leave our cutlets to simmer until cooked.
- The second option is very similar. The process is basically the same. We put semi-finished products on a hot frying pan. We are waiting for the formation of a crust on both sides. After that, we put the smallest fire, close the lid. Now we give our cutlets to fry on their own.
Let's draw some conclusions
In addition to the recipe for frozen cutlets, we considered many more features of choice and frying in general. As you can see, it is possible to buy semi-finished products, but you need to do it very carefully, otherwise you can buy an expired or very low-quality product.
Pay attention to the composition, as well as the appearance. And best of all, cook your own cutlets at home, from your own purchased products. Delight your friends and loved ones with the most delicious meatballs on any day and any holiday!
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