Juicy burger patty recipe. Possible cooking and filling options

What better place to meet old friends than burgers. This is a reliable, understandable, satisfying and soulful meal. It warms in winter even better than any cereals and soups. About how to cook and fry burgers, AiF.ru told Irina Shvab, head chef of the Lumberjack bar.

Meat

For burgers, you need to take the butt. Not the scapular part, namely the rump. There will be quite a lot of fat on it, it does not need to be cut off. Roll with him.

The meat must be half-frozen. This makes it easier to turn.

Yes, we take frozen meat. And I can explain why. The fact is that chilled water is a bunch of microbes that can be in a vacuum. Unfortunately, the meat we use is imported. What is ice cream, what is chilled. Chilled comes to us like this: the calf-cow was killed, the meat was cut beautifully, it was packed in a vacuum, that's all - it can be stored for no more than 3 weeks.

And then ... The country that sends meat to us has a lot of checks, sanitary and epidemiological stations, inspections, a lot of documents. And then we begin to check this meat in the same way, already our Russian sanitary and epidemiological services. And that's it - three weeks have already passed.

And when our companies receive this meat, they already understand what to expect from it, that it is already starting to deteriorate. He is frozen. And then they are defrosted and sold to a restaurant or a store.

Such meat comes to me in vacuum packed and with a label that obscures almost the entire piece. Before buying, I can not open the vacuum. And after the purchase, I can not return it either. Yes, you start frying such meat and you hear a familiar smell, when the meat is already on the verge, maybe you won’t get poisoned by it yet, but there is a risk.

That's why we have frozen meat. It is frozen immediately after slaughter. Fresh.

Fat

We take beef fat, per 1 kg ground beef- 200 g of fat. And it must be frozen. So it's easier to turn it around. It will not soften and spread.

knead

It is necessary to intensively knead the minced meat with fat. Even in the process, you can throw hard on the board or on the table. This is done so that the meat is saturated with oxygen. When the fat is evenly distributed over the minced meat, you can sculpt cutlets.

1 kg beef

200 g beef fat

For submission:

hamburger bun

iceberg or romaine lettuce

Mugs of tomatoes

jalapeno pepper

Blue cheese sauce

Ketchup, french fries, onion rings and cherry tomato

Step 1. Pass meat and fat through a large meat grinder and mix.

Step 2. Blind a cutlet, larger than a bun in diameter, 1.5 cm thick.

Step 3. Grill with no big amount oil, for 6 minutes, press with a wedge during frying, turn over no more than 4 times.

Step 4. Put chopped on the meat jalapeno pepper, top - cheese. Heat up on the grill until the cheese melts.

Step 5. Spread the warmed bun with sauce, put lettuce and tomato, then cutlet with cheese.

Step 6. Put a little sauce on the burger, then onion rings, cover with a bun and secure the structure with a cherry tomato skewer.

Step 7. Serve with french fries, ketchup and coleslaw.

How to sculpt

One burger is about 200 g of minced meat. You can mold with a cooking ring, but you can also use your hands. It is important that the cutlet should not be thicker than 1.5 cm. Otherwise, it will have to be fried for a long time and the juice from the meat will go away. Yes, the fat will burn. And sculpt burgers larger in diameter than a bun. After all, they get fried.

In the process of sculpting, you need to press the cutlet a little from above.

Advice: do not keep rolled minced meat in the refrigerator for a long time. Blood will go out of it, and the meat will lose its juiciness. Minced meat can stand for a maximum of 6 hours. Ideally, you need to fry immediately after you have made the minced meat.

Important! Once again, it is better not to touch the meat with your hands. If you grab, the blood will soak into the meat, and the burgers will not turn out juicy.

How to fry

Grill with a lot of oil (refined so as not to burn). When we fry, we salt the meat. Immediately and from both sides. For medium grilling, 6 minutes is enough. If you fry in a pan, then you need a little more time - 8 minutes and you will have to turn over 6 times, otherwise the burger will burn. Lightly press down on the burger with a spatula while frying. This is necessary so that the cutlet is fried evenly and does not lose shape. Turn over no more than 4 times, one and a half minutes on each side. If you twirl more - the burger will not turn out juicy.

Assembly

In principle, the filling of the burger depends only on your imagination, usually sauce is placed on both halves of the bun. And on the bottom half - a lettuce leaf to separate the juicy cutlet from the sauce and bread so that the bun does not get wet.

Sauce

We used the simplest sauce - blue cheese. It is made on the basis of mayonnaise with the addition of dor blue cheese, garlic, Worcester sauce. Those who like it spicier can add more Tabasco.

As it is

Hands! A burger is eaten so that everything around is in sauce, meat juice. It is generally normal for Americans to have this whole story on a shirt, on a T-shirt. It's traumatic for me to eat a burger with a knife and fork!

Sometimes you crave some junk food!

So what's the deal?

Hamburgers, cheeseburgers and other popular sandwiches are very easy to make at home.

Round buns are sold in many stores, but it is better to cook a burger patty yourself.

It will be tastier, healthier and safer.

Burger Cutlets - General Cooking Principles

Used to make meatballs different types meat and poultry. Fat may be added. Also put vegetables, eggs, spices. It is believed that for the preparation of ideal cutlets, minced meat must be chopped with a knife by hand. But more and more often they resort to kitchen helpers: a meat grinder, a combine, a blender.

From the cooked minced meat I form round and flat cutlets in the form of tablets. The size should match the bun or be a little larger. Products are fried in a pan or baked in the oven. Grill or barbecue can be used.

Recipe 1: Plain Beef Burger Patties

For cooking traditional cutlets required for burgers minimum set ingredients. But it is very important to fully comply with the technology so that it turns out not only tasty, but also very juicy.

Ingredients

0.5 kg of beef;

1 head of onion;

2 cloves of garlic;

Salt and pepper.

Cooking

1. It is very important to chop the meat correctly. To prepare a real burger, this is done by hand. We wash the piece and cut into layers across the fibers. We beat off each piece with a hammer. Then cut into very thin strips and into cubes.

2. Add chopped onion and garlic cloves to the resulting minced meat. Mix thoroughly. You can not add seasonings, otherwise the meat will release the juice.

3. We form balls from the resulting mass, then flatten each one in the palm of our hand. Can be used culinary ring to make sure the product is even.

4. Put them on flat dish and put in the refrigerator for half an hour, so that the mass grabs.

5. Mix salt with a pinch of pepper. You can add other spices to your taste.

6. We rub chilled meatballs on both sides with seasonings and fry in a pan with the addition of oil. You can use the grill.

Recipe 2: Minced Burger Cutlets

For such cutlets, you will need ground beef or its mixture with pork. In the second option, it is undesirable to use a lot of fat, otherwise the shape of the cutlets will change during frying.

Ingredients

0.7 kg of minced meat;

3 tablespoons of seasonings for meat;

50 grams of ketchup.

Cooking

1. Put minced meat in a bowl and add any ketchup to it, mix thoroughly. The meat should absorb it completely.

2. Add some spices for meat. Usually they contain salt, put literally a pinch and knead.

3. We beat off the minced meat and form round cutlets. Sprinkle them with the remaining meat seasonings.

4. Pour the oil into the pan and heat well. Bring almost to a boil.

5. We put the formed cutlets and immediately reduce the fire to an average level. Fry on this side for about five minutes.

6. Turn over and cook for another three minutes. We take out and cook delicious closed burgers.

Recipe 3: Chicken Burger Cutlets

chicken cutlets for burgers, you can cook from the breast. In that case, it will diet option. They can also be prepared from samples from the thigh. Such products are more delicate. Sometimes they are made from chicken meat with skin. Cutlets are more fatty and juicy. Choose the product of your choice.

Ingredients

0.5 kg of chicken;

0.2 tsp cayenne pepper;

40 ml of olive oil;

1 onion.

Cooking

1. Cooking minced meat. To do this, wash the chicken pieces and twist through a meat grinder. Choose a mesh with large holes. Minced meat in this case will look like chopped mass.

2. We clean the onion head and twist it after the chicken. Mix everything together, add cayenne pepper and salt.

3. Now pour a spoonful of vegetable olive oil into the minced meat and you can start sculpting cutlets. We form flat and round products in the form of cakes, about one centimeter thick.

4. Put the cutlets on the board and put in the refrigerator for 20 minutes.

5. Heat the remaining recipe oil and fry the cutlets on both sides. At the end, we cover and let it sweat on small fire three minutes.

Recipe 4: Herb Burger Patties

Recipe fragrant cutlets for which you need herbs: cumin, basil and oregano. But you can take any others to your taste. Some use a mixture provencal herbs. In this case, the amount is adjusted to your taste.

Ingredients

0.5 kg of ground beef;

5 spoons of crackers;

1 pinch of cumin;

0.5 tsp. oregano and basil;

1 tablespoon of oil in minced meat + for frying;

Cooking

1. Mix cumin with herbs, add oil to them, which will go into the minced meat and leave for the time being to reveal the aroma.

2. Put the egg and salt into the ground beef, add the herbs and butter and mix thoroughly. It will turn out dense, stuffed. That's the way it should be.

3. Divide the minced meat into 5 identical parts and roll up the koloboks.

4. We put it on the palm of our hand and flatten it alternately to the desired thickness. Usually do thin cakes 4-5 millimeters.

5. Now gently sprinkle the products with breadcrumbs. Instead, you can take a grated stale bun.

6. That's it! It remains to fry the cutlets until cooked on each side and you can cook homemade burgers.

Recipe 5: Cheese Burger Patties

The recipe for very tasty cutlets, which are prepared with the addition of cheese to the minced meat. This technique prevents the products from falling apart in the pan, facilitates turning and allows you to cook very thin meat cakes. A burger with them will definitely fit in your mouth!

Ingredients

0.4 kg of veal;

1 small onion;

50 grams of hard cheese;

0.5 tsp salt;

0.5 tsp paprika;

1 tsp wheat flour;

1 tsp dry dill;

1 spoon of ketchup.

Cooking

1. We twist the veal together with onions. Or we turn it into minced meat using a combine.

2. Add to the mass grated with small chips hard cheese and immediately ketchup, put salt and stir thoroughly.

3. We connect wheat flour with paprika, dry dill (grass should be small), you can add a little coriander. We mix.

4. Divide cutlet mass into 5 parts and sculpt thin cakes from it according to the size of the roll. You can make a little larger, as they will shrink when frying.

5. Heat a spoonful of oil in a pan.

6. Sprinkle the cutlet on both sides with the previously prepared mixture of flour and spices.

7. Put in oil and fry on both sides. As soon as the crust is browned, cover with a lid, remove the heat and simmer for a minimum of five minutes.

Recipe 6: Oven Burger Cutlets

For wind cutlets you will need mixed minced meat from veal with pork. If you use only beef, the cutlets will turn out tough and dry. There are a few little tricks to help avoid this.

Ingredients

0.3 kg of veal;

0.2 kg of pork;

Salt and pepper;

50 grams of butter (freeze);

2 spoons of breadcrumbs;

1 clove of garlic;

1 yolk.

Cooking

1. We twist the meat through a meat grinder, you can do this twice.

2. Add garlic, which needs to be peeled and chopped. You can twist the clove along with the meat.

3. Put the yolk, salt, pepper and carefully beat off the mass.

4. Divide the minced meat into 5-6 cutlets, depending on the desired size. We form a dense ball, then flatten it.

5. Roll cutlets in breadcrumbs.

6. Lubricate the form with vegetable oil and lay out the cooked products.

7. Put in the oven and cook at 200 degrees for 15 minutes.

8. We take out a piece of butter from the freezer and immediately take the cutlets out of the oven. We take a grater and three butter on top of the cutlets.

9. Put the products back in the oven and cook for about fifteen more minutes.

Recipe 7: Juicy Chicken Burger Cutlets

Recipe chopped cutlets, which are prepared based on meat in French. They are ideal not only for burgers, but also for any other open and closed sandwiches. used chicken fillet.

Ingredients

0.3 kg fillet;

1 head of onion;

2 spoons of sour cream;

2 tablespoons of starch;

Salt pepper;

Cooking

1. Cut the fillet into cubes and combine with sour cream.

2. Add the onion cut into small cubes. The pieces must be the right size. less chicken, it is necessary.

3. Salt and pepper minced meat, add a raw egg and mix well. Let marinate for an hour. You can put it in the refrigerator overnight. It will taste better.

4. We take out the previously prepared mass and add two tablespoons of starch to it, stir.

5. Pour some oil into the pan, big spoon lay out minced meat. We give the cake a round shape and fry on one side.

6. Turn over, cover and cook under the lid for about five minutes. We take out on paper napkins so that they absorb excess fat and you can cook a burger!

Recipe 8: Burger Patties with Vegetables

Another recipe for cutlets that are cooked in the oven, but only after frying in a pan. Vegetables are added to the cutlet mass, which make the products especially juicy. You can use any meat: chicken, beef, pork and turkey.

Ingredients

0.05 grams of sweet pepper;

0.1 kg of onion;

0.35 kg of meat;

2 cloves of garlic;

0.05 kg of carrots;

3 tablespoons of flour.

Cooking

1. We twist the meat along with onions, garlic and peeled carrots.

2. Add the egg and spices to the minced meat.

3. bell pepper cut into small cubes and also shift into the cutlet mass.

4. Stir the minced meat thoroughly and beat it off.

5. We form 5 round cutlets and sprinkle each with flour.

6. Turn on the pan, pour in the oil and heat it up very well.

7. Spread the cutlets and quickly fry until golden brown. A minute on each side is enough.

8. We shift into a mold, cover with foil on top and put in the oven for 20 minutes. After 10 minutes, the foil must be removed and the crust should be allowed to fry more strongly.

Did you know there are lean burgers? For the preparation of such closed sandwiches are used vegetable cutlets from onions, potatoes, cabbage or beans.

If you need to cook a really juicy burger patty, then you can’t do without fat. IN chopped meat you can lay up to 30% fat. But get ready for the fact that the weight loss when frying the product will be greater, so you need to form it larger.

Was the patty dry? Lubricate it with a small amount of sour cream or ketchup, put in a frying pan and heat under the lid. You can also use microwave oven.

To appear on the cutlet beautiful crust, you need to mix vegetable and butter.

Breading will help make the color of the patty more appetizing and keep all the juices inside. For this, it is not necessary to use just crackers or flour. Can cook delicious breading with the addition of paprika, dry herbs, coriander, garlic powder.

Hamburgers are still considered the most popular variety of fast food. It is easy to guess what the merit fluffy bun with a cutlet and vegetables inside, because such a “sandwich” can be carried with you to work or have a bite to eat on the way.

Where to get a press for cutlets

Sticking cutlets is easy, but shaping a beautiful and even cutlet, but only for a hamburger, is much more difficult. In this case, an interesting device called a press comes to the rescue.

The press is a rounded metal mold, in which required amount minced meat and with the help of a lid press down on top. The result is a flat and even cutlet with a corrugated surface.

You can buy a hamburger press online or at shopping malls in the kitchen (bar) department.

How to make beef burger patties

In most cases, top-notch meat is used as the meat filling for hamburgers. minced beef. For example, rump or fillet. However, minced meat made at home is the tastiest.

Cooking steps:

1. Cut the veins from the washed meat and clean from the films. Dry with kitchen paper towels and cut into small pieces. Pass the meat ingredient through a meat grinder for at least three times. As a result, minced meat will acquire desired consistency: uniform and soft. With such a filling it will be easier to form beautiful cutlets;
2. Next, the minced meat must be squeezed out with your hands, add salt and pepper to taste. Divide into 4 parts equal in weight and form cutlets from each using a press;
3. Fry over moderate heat on each side for 3 minutes.

In the process of frying, in no case should you press on the cutlets. Otherwise, juice will flow out of them and they will become dry.

Recipe for pork chop with cheese

The recipe below is for 12 cutlets. Therefore, it is ideal for preparing hamburgers for a party.

Recipe Ingredients:

• non-greasy minced pork- 0.5 kg;
• bulb;
• oil - how much is needed for frying;
• crumb white bread- 1 PC.;
• cheese - 100 g;
• ground coriander to taste;
• egg;
• flour for roasting;
• salt and pepper is added to taste.

Cooking time: 40 minutes.

Amount of calories: 255 kcal.

Cooking steps:

Cutlets like in McDonald's at home

Everyone loves McDonald's, especially kids. The food in the establishment is certainly delicious, but it is difficult to call it healthy, since we do not know what ingredients our favorite fast foods are prepared from. Let's try to cook a cutlet similar in taste to McDonald's, but without flavorings.

Recipe Ingredients:

• beef - 0.5 kg;
• ground black pepper with salt;
• breadcrumbs- 5 tbsp. l.;
• oregano, cumin, coriander - 1 tsp each;
• vegetable oil for frying;
• egg.

Cooking time: 30 minutes.

Amount of calories: 205 kcal.

Cooking steps:

1. Pass the beef cut across the fibers several times through a large nozzle of a meat grinder;
2. Add the breadcrumbs to the minced meat and beat in the egg. Stir, then salt and sprinkle with all seasonings;
3. Wet your hands in cold water and divide the minced meat into equal parts weighing 50-100 g;
4. Form balls and pass each through a cutlet press so that they acquire the same thickness and size;
5. Fry cutlets in a thick-bottomed pan in a small amount vegetable oil 8 to 10 minutes on each side.

How to fry minced fish cutlet

Fish cutlets are molded from cod, salmon or trout and must be breaded in ground breadcrumbs before frying. In the case of salmon, it is crushed sharp knife, then mixed with herbs, onions, grated zest lemon and top with lemon juice.

At the very end of the process, salt, pepper and add a little starch. The mixture is stirred until completely homogeneous, and put in the refrigerator for about a quarter of an hour.

Fish cutlets are formed in the same way as beef cutlets, but their thickness must be at least two centimeters, otherwise they will fall apart during the frying process. It is recommended to fry them olive oil up to three minutes on each side.

Recipe Ingredients:

• cod - 0.6 kg;
• bulb;
• ground pepper With salt;
• egg;
• pulp of white bread - 2 pieces;
• milk - 50 ml;
• ground ginger - ½ tsp;
• dried basil - 1 tsp;
• flour - 100 g.

Cooking time: 1 hour and 20 minutes.

Amount of calories: 124 kcal.

Cooking steps:

1. Cut off the fins of the fish, remove the skin and remove the central bone. Grind the fillet in a blender;
2. Chop the onion;
3. Soak the pulp in milk;
4. Put all the prepared ingredients in one container, beat in the egg and mix;
5. Put in the refrigerator;
6. After an hour, drain the water and form cutlets with a press;
7. Fry on each side.

Hamburger by Jamie Oliver

There is no need to introduce this famous British chef whose dishes are renowned for their simplicity but incredible taste.

Jamie Oliver, based on a few light details, is able to radically change the taste of familiar food, thereby bringing it to a new higher level.

Once, fighting stereotypes, he proved that fast food can be not only tasty, but also healthy. Let's check?

Recipe Ingredients:

• lean ground beef - 0.5 kg;
• granular mustard - 1 tsp;
• beer - 10 ml;
• salt and pepper to taste;
• olive oil.

Cooking time: 35 minutes.

Amount of calories: 249 kcal.

Cooking steps:

1. Salt and pepper minced meat, enter the indicated amount of mustard and pour in beer, which will make the cutlets juicy;
2. Mix well and separate meat stuffing into 4 equal parts;
3. Roll each into a ball, and use a press or palm to flatten;
4. Fry in well-heated olive oil for no more than 4 minutes.

Many people think that making the perfect hamburger patty at home is easy. However, it is not. Even the usual fast food in our understanding requires a serious approach to cooking.

Therefore, in order not to spoil a dish that is easy at first glance, take the following into service: valuable advice which of you are the expert at making hamburger patties.

1. Despite the temptation to buy in the nearest supermarket minced meat so that when you come home you don't waste time on own cooking. In this case, it is better to immediately abandon homemade hamburgers, because in 9 cases out of 10 the cutlet will turn out dry. For a perfect-tasting cutlet, do not be too lazy to make minced meat yourself. The main secret juiciness lies in slicing semi-finished meat. The ingredient is cut exclusively across the fibers, but it is scrolled only through a large nozzle;
2. Hamburger does not apply to diet meals, so there is no need to regret the amount of fat. The ideal mince to fat ratio is 80% to 20% or 75% to 25%. For example, delicious cutlet it will turn out if you mix the shoulder part of the beef (2/3) and the flank (1/3). If your goal is to make cutlets less greasy, then add for juiciness a small amount of cold water;
3. Ideally, a hamburger patty does not need additional ingredients in the form of onions, garlic, eggs, and even more so bread crumb. classic set spices - salt and pepper. Chefs recommend peppering minced meat almost immediately after scrolling, but you need to salt it before or during frying. The secret is based on the fact that the early addition of salt will make the consistency of the cutlet elastic and dense;
4. Despite the tautology perfect cutlet- it's a cutlet perfect shape. For those who prepare hamburgers every week, it is advisable to acquire a very convenient device - a press. In other cases, the device can be replaced with an ordinary kitchen ring. But do not forget, during frying, the cutlet tends to fry, which means it becomes smaller in size. Therefore, you need to make it a centimeter larger than the diameter of the roll. If there is not a ring in the kitchen, and even more so a press, then you can use the cut plastic bottle or a can of canned food;
5. Before shaping, be sure to refrigerate the minced meat so that the fat does not stick to your hands and the work surface during the process. However, not only should it be cold meat ingredient, but also the table, hands and remaining fixtures. Therefore, be sure to keep the culinary ring or press in the freezer, and wipe your hands with an ice cube from time to time. As for the cutlets themselves, they should also be kept in the freezer until frying, and in order for them not to stick together, lay baking paper between them.

Bon appetit!

Fry the hamburger patties on each side over medium heat without a lid.

Frying burger patties

Products
Beef tenderloin (preferably fresh) - 200 grams
Salo salty (slightly frozen) - 30 grams (4-5 slices)
Salt - 1 teaspoon without a slide
Ground black pepper - half a teaspoon

How to fry hamburger patties
1. Wash the beef, dry it with a towel.
2. Put the beef on the board, cut thin plates across the fibers, cut each plate into small cubes across the fibers.
3. Place chopped beef in a deep bowl.
4. Cut the salo into small cubes, add to the beef.
5. Mix the minced meat with your hands, rubbing the ingredients into each other.
6. Collect the minced meat into a ball, take it in your hand and force the minced meat into a bowl - this process is called beating the minced meat so that the minced meat is saturated with air and ready cutlet for a burger it was airy, while not brittle.
7. Repeat the knocking out procedure 20-25 times.
8. Make a cutlet 2.5 centimeters thick from minced meat, cover the cutlet and put it in the refrigerator for half an hour.
9. Preheat the pan, and, without pouring oil, lay out the burger patty.
10. Fry the cutlet for 2 minutes over medium heat without a lid.
11. Turn the cutlet over, fry it for 2 minutes without a lid.
The burger patty is ready!

Fkusnofakty

Care must be taken when adding salt to the minced meat - if the sauces are also salty, the hamburger may taste too salty.

If the stuffing falls apart too easily, add some flour to it and egg. For greater juiciness, add the onion chopped with a meat grinder or a fine grater to the minced meat.

- sculpt burger patties are convenient with the help of a serving ring, but if there is none, then a small saucepan will help. In this case, the cutlet in the refrigerator for infusion should be removed directly in the ring or saucepan.

It is important that the burger patty is round and flat, like a puck - the only way to achieve a visual resemblance to hamburgers in fast food restaurants.

Ideal for frying burger patties grill pan, embossed.

When frying a hamburger patty on it can't press so as not to damage the shape of the patty. In addition, juiciness and softness, if pressed on the cutlet, may disappear. It is more convenient to turn the patty over when frying with wide tongs - then it is more likely not to disturb the shape of the patty.

When cooking burger patties, keep in mind that it will fry and decrease in weight by about 10-15%.

If you want to increase doneness burger patties - keep in mind that it is better to do this in the oven - preheat the oven to 180-200 degrees and bake the patty for 5-7 minutes.

Our hamburger patty recipe is a great substitute for McDonald's burger patties.

- calories minced beef burger patties - 270 kcal / 100 grams.

Great for burger patties fit spices oregano, curry, cilantro. To prepare original burger, tomato ketchup can be replaced with tomato-plum, and mayonnaise - with a mixture of sour cream with grated on fine grater cucumber.

1. The recipe for making hamburger patties should start with minced meat. Only by preparing minced meat on your own, you can be sure of its quality and freshness. To do this, you need to take fresh beef, wash and dry it. meat cut in small pieces and pass through a meat grinder (you can even twice). Add the egg, breadcrumbs and spices to the meat, salt and pepper to taste.

2. Minced meat must be thoroughly mixed until uniform consistency. It is better to form cutlets with hands moistened with water so that the minced meat does not stick to your hands. They must be made thin enough, a little less than 1 centimeter. The cutlet should be slightly larger than the bun.

3. It is necessary to fry cutlets in a well-heated pan, preferably with a non-stick coating. About 8-10 minutes will be enough for the cutlets to be well fried on both sides.

4. Such cutlets can be prepared in advance and frozen. It is better to transfer them with baking paper so that they do not stick together. Before cooking, they do not require defrosting, you can immediately send them to the pan.