Juicy patties in the pan: invaluable tips for cooking Bashny.Net

Only it seems that it is easy to cook juicy patties in a pan That is the most common mistake: many ignore simple, but it turns out such highlight. The details determine the quality of the whole. It's not just about the cutlet. We will not discuss other matters. Recipe juicy minced cutlet - that's what "Site" He'll give you the most attention.





Cutlets juicy in the pan Ingredients

• 1 kg of meat
• 4 bulbs of medium size (350-400g)
• 1 tbsp salt (without top)
• 3/4 tbsp black ground pepper
• 1/2 tbsp starch (if necessary)

Preparation

1. First of all, remember: there is not much onion in cutlets. For a kilogram of meat, safely take 4 medium bulbs. Pour a lot of oil into the pan, lay out the onions and cover with a tight lid. If desired, you can add a few cloves of garlic for taste.
   
   
   
   
2. For cutlets, it is best to take clean meat. The less any films, the better, because cutlets cook quickly, while hard fabrics do not have time to roast. As you cut it, the onion came. Let him cool down.
   
   
   
   
3. It's time to grind the meat. It is better to use a mechanical meat grinder so that the mince does not look like a paste. Together with meat, grind and cooled onions, add a tablespoon of salt to the mince without a top and slightly less than black ground pepper. Consistency will improve breadSoaked in milk. You can also put half a tablespoon of starch instead.
   
   
   
   
4. Take turns typing mince and forming cutlets.
   
   
   
   
5. About breading: someone collapses in flour, someone adds an egg, someone uses and breadcrumbs. However, experts advise to pan the patties only in flour.
   
   
   
   
6. Stack the balls in a well-heated, thick-walled frying pan with butter that covers the cutlets to the middle. Cook to a delicious, golden crust. Done!
   
   
   
   

Hurry to apply all the above tips to prepare juicy, fragrant. Be sure that they will delight everyone who eats them. You will definitely share your impressions of this recipe in the comments. Bon appetit!