Don't rush to remove the cutlets from the pan after frying: this is an additional step that will make the dish soft and juicy.
How to make cutlets tender and juicy? This question has long been asked by many amateur cooks.
Unfortunately, adding certain products to minced meat (for example, a loaf of bread, semolina or fried onions) does not always give the desired result.
And this can be explained very simply: most likely, the cook makes mistakes when frying the cutlets.
So, it is advisable to monitor the strength of the fire: at first it should be strong, and then weak.
However, it is possible to do without monitoring this indicator.
You can also make perfect cutlets by standard frying on both sides until golden brown. However, in this case, you will need to perform an additional action.
What to do immediately after frying is complete
Quickly fried cutlets do not need to be transferred to plates immediately.
First, you need to finish cooking the dish. However, now the heat treatment of the meat dish should be carried out not on the stove, but in the oven.
The frying pan with almost cooked cutlets should be put into the oven for 5-10 minutes. The temperature should be about 180 degrees.
If you follow this recommendation, the dish will definitely be ready and will also become soft and juicy.
