You can buy cutlets ready-made or make them from homemade minced meat and freeze them for future use. The taste of the products will be preserved for a long time if you do not defrost the cutlets before you start cooking them. Thawing and subsequent freezing will degrade the taste of the dish.

Cutlets fried in a frying pan

1. Remove semi-finished products from the freezer in advance so that they thaw slightly. Heat 1 tbsp in a thick-bottomed frying pan. spoon of butter and vegetable oil.
2. Roll the cutlets in finely ground breadcrumbs and place in a frying pan.
3. First place the products in the center, and after a couple of minutes move them to the edge of the pan. When one side is golden brown, turn the cutlets over with a wooden spatula. Then reduce the heat and bring the dish to readiness.
4. The cutlets should turn out rosy and juicy, not overdried. Serve them with a fresh vegetable salad, fried potatoes and hot sauce.

Cutlets in tomato sauce

Use homemade or store-bought cutlets, and serve boiled buckwheat or mashed potatoes as a side dish. Chop a medium sized onion and 2 cloves of garlic. Place the onion and garlic in a frying pan with vegetable oil and fry until golden brown. Grate 1 large carrot on a coarse grater and fry it in oil as well.

Pour boiling water over 3-4 ripe tomatoes, remove the skin, finely chop the pulp and add to the vegetables. Salt the mixture, add 0.5 teaspoons of dried basil and rosemary, as well as freshly ground black pepper to taste. Stirring, simmer the vegetable sauce until the carrots are soft.

Place the cutlets (4-5 pieces) in a heat-resistant form without defrosting. Pour tomato sauce over them, 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, topped with sauce.

Cutlets with cheese in the oven

1. Frozen cutlets can be used to make a delicious hot dish suitable for Sunday lunch. Heat vegetable oil in a frying pan and fry the cutlets in it on both sides until golden brown. Lay them flat.
2. Place a thin slice of semi-hard cheese and a slice of fresh tomato on each cutlet.
3. Place the dish in the oven, heated to 200°C, and bake until done.
4. Serve the cutlets on washed and dried lettuce leaves. Serve the fries and homemade tomato sauce with garlic and herbs separately.

Cutlets with mushrooms in sour cream

Chop the onion and fry it in a little ghee.

Add 200 g of thinly sliced ​​champignons and, stirring, fry for a few more minutes.

In a separate frying pan, fry 4 frozen cutlets until golden brown. Add them to the mushrooms and onions.

In a separate container, mix 1 cup sour cream with salt and freshly ground black pepper. Pour the mixture over the cutlets, cover the pan with a lid and simmer until done.

Serve with pasta or boiled rice.

Minced meat dishes are always popular. Adherents of a healthy diet are increasingly trying to cook them in a double boiler or bake them in the oven, but meatballs and cutlets fried in a frying pan still remain classics. Each housewife has her own family secret. There is far more than one recipe for delicious cutlets, and they can be prepared from any meat or fish.

Recipe for homemade minced meat cutlets

More often, mixed minced meat is used for cooking. An equal mix of pork and beef makes the dish juicy without being too greasy. However, you can limit yourself to one type of meat. The advantage of a dish familiar in every home is that ready-made homemade cutlets can be frozen and provide food for the family for some time to come.

How to make mince for meat cutlets

More and more often, housewives are buying ready-made minced meat. However, to get a real homemade dish, it is better to prepare the minced meat yourself. To do this, you will need a small piece of meat, preferably lean, and a good meat grinder. Each housewife chooses the additives herself. For example, this could be finely chopped onion, a little white bread soaked in milk, grated cheese or grated raw potatoes. These ingredients will make the cutlets more juicy. Any meat dish will benefit from the addition of finely chopped fresh herbs.

Fish

To make the dish tasty, you need to carefully select the fish. Gourmets appreciate trout, but then dinner turns out to be too expensive. The best option is river fish, for example, carp. Try making fish cutlets using this recipe:

• fish fillet – 500 g;
• onion – 1 pc.;
• egg – 1 pc.;
• bread crumbs – 100 g;
• fresh dill, salt and white pepper.

You can also cook from whole fish, separating the fillet from the backbone yourself. Work order:

1. Grind the fish. It is not necessary to put it through a meat grinder; you can simply chop the fillet into small pieces with a sharp knife.
2. Finely chop the onion.
3. Add raw egg, herbs and spices to the mixture. Mix the minced meat with your hands.
4. Roll the cutlets in breadcrumbs.
5. How to fry fish cutlets in a frying pan, each housewife decides for herself - take olive or sunflower oil, add a little melted butter.

Beef

Classic beef cutlets are made without additives. Then you will have a product suitable for making American hamburgers. It can be served like a steak - with a side dish of fried egg. Compound:

• beef – 1 kg;
• salt, pepper - to taste;
• flour – 50 g;
• oil – 4 tbsp. spoons.

The perfect beef patties come from the tenderloin. This dish won't cost you a lot. You can choose a soft piece of fillet - for example, the shoulder part. Try this cooking method:

1. Cut the meat into medium-sized pieces and place in a meat grinder.
2. Scroll and prepare the minced meat. Add spices.
3. Make cutlets - classic beef cutlets should be round and fluffy. Roll each one in flour. If you want to grill them like steaks, you won't need flour.
4. Heat vegetable oil in a frying pan. How to fry beef cutlets in a frying pan depends on what result you want to get. It will take 4-5 minutes on each side for the meat to cook completely. However, beef can also be served slightly undercooked, with blood in it - then the cooking time will be reduced.
5. Ground beef doesn't like additives, but you can serve fried onion rings or fried eggs as a side dish. Mashed potatoes also work well.

Pork

Few people cook from pure pork - it is fatty meat. If you compare how many calories are in a pork and beef cutlet, then pork cutlets will definitely be more harmful. However, if you still want to cook them, do not skimp on meat - you need to buy lean pork without fatty layers, preferably tenderloin. The recipe could be like this:

• pork – 1 kg;
• onions – 2 pcs.;
• white bread – 2-3 slices;
• milk – 125 ml (half a glass);
• breadcrumbs – 100 g;
• salt, pepper, spices - to taste.

Some housewives add raw potatoes to the minced meat instead of white bread. Thanks to this, the dish also becomes softer. In addition, you can add a raw egg, but eggless meatballs turn out crumbly and tender. Prepare the minced meat like this:

1. Place the pork pieces into the meat grinder. Prepare the minced meat. If you have different attachments, use the largest one.
2. Heat half a glass of milk in the microwave or over a fire. Add broken white bread (without crust) to it and mash with a fork.
3. Finely chop the onion.
4. Mix all the minced meat ingredients, add salt and pepper to taste.
5. Make little balls the size of half your palm. Roll in breadcrumbs (you can use flour or semolina). Frying will be quick - no more than 3 minutes on each side.

Chicken

Recipes for chicken meat cutlets are varied - they can be gourmet “Pozharsky” or “Kyiv”, or they can be dietary chicken breast meatballs. The classic recipe is based on white meat - breast fillet:

• breast fillet – 2 pcs. (weight will be about 700 grams);
• cheese – 75 g;
• butter – 50-80 g;
• onion – 1 piece;
• cream 10% – 75 ml;
• flour – 50 g;
• white bread - 2-3 slices.

If you want to prepare a dietary dish, then it is better to avoid cream and butter. In another case, the step-by-step cooking algorithm is as follows:

1. Scroll the chicken fillet through a meat grinder.
2. Heat the cream and soak pieces of white bread (without crust) in it.
3. Finely chop the onion. Soften the butter slightly.
4. Grate the cheese. It can be added to the minced meat immediately, or it can be wrapped inside the meat. Then you will get chicken zrazy (you can also add fresh herbs to the filling).
5. Mix all ingredients. Dip the meatballs in flour and place on a hot, greased frying pan. Fry for 2-3 minutes on each side - the chicken cooks quickly.

How and how long to fry cutlets in a frying pan

To properly fry cutlets, it is recommended to use vegetable oil - it is less harmful and high in calories than butter. You can also try frying in melted poultry fat that drips from a roasted goose or duck. If you are preparing a large portion, it is better to change the oil. It only takes seven minutes to completely fry the dish (it will be faster under the lid).

Everyone loves meat dishes, because they are delicious, they also satisfy hunger for a long time, and there are a great variety of them - so there is always something to choose from. Today we will tell you how to fry cutlets in a frying pan - so that your family will salivate at the mere sight of this dish. There is nothing too complicated in this process, but it still doesn’t hurt to know all the intricacies of cooking.

How to properly fry cutlets in a frying pan

First of all, it is important to understand that cutlets require a special frying pan.

Cast-iron pan

• The best thing is the one made of cast iron - it is strong, durable, and it also has thick walls and an impressive bottom that evenly distributes the temperature.

Over time, a natural non-stick coating forms on the surface of the cast iron.

Modern frying pans

• Modern frying pans are also no worse for frying cutlets, but you can’t use very thin ones: if the pan has an excessively flimsy bottom, then the cutlets will start to burn and fry too much even before they are baked inside.
• If you still don’t have another frying pan, then you will have to pour a sufficient amount of oil into such a frying pan, and then fry the cutlets over low heat.

Remember that a thin pan bottom can burn the bits much faster, turning a delicious crust into a tough, burnt crust.

Features of frying cutlets in a frying pan

• Try to fry the cutlets only in a frying pan with a thick bottom - this is a guarantee of successful cooking.

• It is also necessary to thoroughly heat the pan before pouring oil into it and starting to cook the cutlets.
• If you place the meat balls on a surface that is not fully heated, the minced meat will simply stick tightly to the pan. Therefore, always carefully heat the frying pan on the stove, and only then pour in the oil for frying and lay out the cutlets.

How to deliciously fry cutlets in a frying pan

Each dish has its own correct cooking technology, and cutlets here are no exception. Thus, many housewives complain about the meatballs being too fried, or, on the contrary, not being cooked well inside. In any case, it is best to fry the dish wisely so that the treat comes out exactly as required.

• First of all, the cutlets are placed in a frying pan in small portions, and then fried on both sides. This is an important nuance, because a small crust will allow you to reliably retain the meat juice inside, so it simply will not be able to evaporate during the cooking process.
• If you first fry the cutlets for a long time on one side, and then on the other, the juice will evaporate through the side where there is no crust. Therefore, first we will quickly fry each cutlet on all sides - literally for a minute, and only then we will continue to cook the cutlets until they are completely baked.

At the initial stage, you can fry the minced meat over medium heat, but later on you will have to reduce the heat, otherwise the cutlets will dry out and be tough.

• Experienced housewives fry cutlets in this way: after frying on both sides, as we mentioned above, cover the frying pan with a lid and keep the cutlets on each side for 5-8 minutes, depending on the thickness of the cutlet. The result is an appetizing soft crust on top of the minced meat, while the inside of the meat remains juicy and tender.

• It is better to be patient and cook the dish over low heat, even if you are in a hurry.

You definitely can’t fry cutlets over high heat all the time, especially without a lid. You will almost certainly end up with burnt meatballs that will be very dry inside.

• Remember that minced meat is a capricious product. It does not like high temperatures, and from intense frying it turns into a “rubbery” mass that cannot be chewed. That’s why cunning chefs cook the cutlets under the lid so that the meat simmers slowly and does not lose either its taste or its juiciness.

How to fry homemade cutlets in a frying pan

1. First dip fresh minced meatballs in flour - this will help better retain the juice inside the meat fibers, making the cutlets noticeably tastier.
2. Place the cutlets exclusively on a dried and well-heated frying pan, into which enough vegetable oil has been poured. If there is too much of it, the meat will simply not be cooked well and will become greasy and sticky, and if there is not enough oil, it will quickly be absorbed into the fibers of the minced meat and the cutlets will burn.
3. Place the cutlets next to each other, leaving a little space between the cutlets so that they can be easily turned over and do not stick together.
4. First, fry a batch of homemade cutlets over medium heat on both sides - 40-60 seconds for each.
5. Then reduce the heat and cover the pan with a lid.
6. When the first batch of cutlets is ready, remove them from the heat and transfer them to a dish or plate. Add oil to the pan and continue frying the balls.

Please note that excess flour can play a cruel joke, making the surface of the cutlets too dense, even hard. Therefore, it is better not to overdo it with breading.

However, if you have a sticky frying pan or it does not have a non-stick coating, this trick will also help prevent the minced meat from sticking too much to the metal bottom of the frying pan.

How to fry store-bought cutlets in a frying pan

1. Place a frying pan on the stove with a thick bottom and preferably a non-stick coating. Heat it properly, and then pour in odorless vegetable oil. We are waiting for the oil to warm up properly.
2. Please note that you don't need a lot of oil to fry store-bought cutlets - the cutlets will melt and release enough liquid. Therefore, to prepare such a dish, you can use half as much oil as usual.
3. Place the cutlets in the pan next to each other, leaving a little free space between them. Fry the cutlets over medium heat for a minute on each side.
4. After this, cover the pan with a lid and reduce the heat. The cutlets will begin to release juice and cook from the inside. If towards the end of frying there is excess liquid left in the pan, simply remove the lid and let the moisture evaporate.
5. We fry the next batch of minced meat in the same way: add a little oil and place the cutlets on the bottom of the frying pan, fry on both sides, and then simmer until tender over low heat under the lid, evaporating excess moisture if it appears.

Frozen semi-finished products are very easy, simple and quick to prepare - this is a real godsend for the modern housewife. Before frying these cutlets, you don’t even need to defrost them; the meat balls go into the frying pan straight from the freezer.

Now you will probably be able to cook the perfect meat dish, and you will know how to fry cutlets in a frying pan so that they do not remain raw on the inside and do not burn on the outside.

Such simple everyday cutlets. They are prepared from beef and pork, chicken and fish, vegetables and mushrooms. The side dish is traditionally pasta, potatoes or rice. It would seem that there is nothing easier than preparing such an ordinary dish. Well, who doesn’t know how to properly fry meat cutlets? However, anyone who is going to do this for the first time will definitely encounter certain difficulties. Surely, many novice housewives ended up with cutlets that were either burnt, or not cooked inside, or too dry and tasteless, or simply fell apart or stuck to the pan. There are simple rules that will help you learn how to properly fry cutlets so that they turn out aromatic, juicy and tender, and the cooking process becomes pleasant and easy.

The taste of the cutlets depends on the quality of the meat, the composition of the products and the cooking technology. It is best to buy the ingredients and make the minced meat yourself. To do this you will need 0.5 kg of meat, 1 egg, 3 pieces of stale loaf, 1-2 onions, salt and ground black pepper to taste, breadcrumbs or flour. Cut the meat into pieces and grind through a meat grinder. The onion can be rolled together with the meat or finely chopped with a knife, but it is best to grate it on a fine grater - this will make the cutlets more juicy. Next, add the egg, crustless loaf soaked in milk or water, salt, pepper and mix thoroughly.

Take the minced meat with a spoon, place it on your palm and transfer it from one palm to the other several times. Give the cutlet the desired shape by patting the surface. When making cutlets, your hands need to be moistened with cold water each time so that the minced meat does not stick to them. Cutlets can be oblong or round, their usual size is 10 cm in length, 5 cm in width and about 2 cm in thickness, but some housewives make smaller cutlets. The main thing is to cook cutlets of the same size in the frying pan at the same time, otherwise large ones may be undercooked, and small ones will turn out too dry.

So, how to properly fry meat cutlets? First, roll them in flour or bread crumbs, then place them in a well-heated frying pan with a little oil. If the pan is not hot enough, the cutlets will stick. In a hot frying pan, the cutlets quickly form a golden brown crust, which prevents them from spreading and the juices from leaking out. Once the crust has formed, turn them over with a wooden spatula and place on low heat. How to fry cutlets correctly - with or without a lid? It is believed that when the lid is covered, the dish loses less moisture and turns out juicier. You need to cover the cutlets with a lid after turning them over, but you don’t have to cover them - it’s a matter of taste. To check readiness, you should pierce the cutlet - if clear juice flows out, it’s ready, if the juice is cloudy or contains blood, you need to keep it on the fire. Some housewives immediately fry the cutlets on both sides over high heat until a crust forms, then reduce the heat, add water, cover the pan with a lid and bring the dish to readiness.

There are various options for preparing cutlets, and every housewife, after experimenting, knows exactly how to fry cutlets correctly to please the household.

As for meat, cutlets can be made from beef, veal, lamb, pork, chicken, turkey. Many housewives prepare combined minced meat. The meat is either minced through a meat grinder or finely chopped by hand. turn out more juicy.

Minced meat can be made from fatty meat, that is, minced with meat and lard. Just don’t add too much fat, otherwise the cutlets will lose their shape and become small when frying. Some housewives do not put an egg in the minced meat, believing that this makes the cutlets tougher.

You can put both wheat and rye bread into the minced meat, as they say, “it’s not for everyone.” It can be soaked in water or milk and combined with minced meat, or put into a meat grinder along with the meat, and water or milk added separately. You should not put soft fresh bread into the minced meat - it makes the cutlets sticky.

You can add a lot of onions - there are fans for whom the amount of onions in the minced meat is half the weight of the meat. Vegetables, both raw and boiled, are often placed in cutlets. This could be potatoes, zucchini, pumpkin, carrots or a mixture of vegetables. In addition to black pepper and salt, other things that are added to the minced meat are cinnamon, red pepper, mustard, and chopped herbs.

How to fry cutlets in a frying pan with In this case, you do not need to roll them in flour or breadcrumbs. If the frying pan is burnt, then before adding a new batch, you need to remove the burnt layer or wash the frying pan. Ready-made cutlets are gray when cut, and if they are reddish, it means they are still undercooked.

With modern technologies, even a housewife who is under constant time pressure will be able to freeze raw meatballs, meatballs or dumplings for at least a week and diversify the family menu with freshly prepared dishes every day.

The taste of the product, subject to the manufacturing and storage conditions, does not change.

Frozen cutlets are especially good. If for dumplings, pancakes or dumplings we have to prepare both the dough and the filling, in this case everything is simple: we make blanks from the minced meat, and then put them in the freezer until they are needed.

How to freeze homemade cutlets

You can prepare semi-finished products from meat, poultry, fish or vegetables (vegetarian option).

The principles of freezing are the same everywhere. Let's look at them using meat cutlets as an example.


We make minced meat from familiar products. Since semi-finished products can become dry after freezing, some housewives try to take two types of meat for them: one fattier - pork or lamb, the second - less high-calorie, most often beef.

Fish cutlets are flavored with twisted lard.

Raw onions and garlic added to minced meat may partially lose their taste when stored in the freezer. It is recommended to lightly fry them first and then add them to our semi-finished product. In addition, cutlets with cheese and onions have a shorter shelf life than without it.

The minced meat should be immediately salted and spices added.

The next stage will ensure the integrity of our workpiece during frying. To prevent the cutlets from falling apart in the pan, the minced meat must be thoroughly kneaded and beaten. Then the structure of the meat mass will be homogeneous, and the output will be a juicy, soft and fluffy product.

Let's form our cutlets. It is advisable to throw them from palm to palm several times - a kind of “mini-beat” or hit the board several times.

Although every housewife has her own idea of ​​ideal cutlets, let us remind you that it is not advisable to sculpt large products. They may fall apart when turned in the pan. Cutlets that are too tall will remain raw in the middle, while thin ones will dry out and harden. The optimal thickness of the semi-finished product is 2 cm.

The taste of the product changes slightly, but this does not pose a particular problem. If you want the feeling that our products are “piping hot,” it’s best not just to heat them up, but to simmer them in some rich sauce.

Freezing ready-made cutlets is simple: after cooling completely, place the result of culinary creativity in a food container (it can crumble in a bag) and send it for storage.

How to properly fry frozen cutlets

Both homemade and store-bought semi-finished products are prepared in the same way. However, factory-made products also need to be chosen correctly. We advise you to pay attention to the following points:

1. Packaging integrity. A torn box or polyethylene may indicate a violation of the storage conditions of the product. It is best to buy products in transparent vacuum packaging - they retain the taste and aroma, and, in addition, are clearly visible.
2. The cutlets in the box need to be shaken slightly. If they knock, it means they have not defrosted and are not stuck to the cardboard.
3. A long list of ingredients indicates low quality products: it contains preservatives, dyes, flavors, trans fats and other “harmful substances” that are absolutely unnecessary for our body.
4. You also need to pay attention to the sequence of listing the components. In cutlets made from mixed minced meat, beef (poultry) comes first, then pork or lard. Water should be in last place, or even better, it should be absent altogether. The share of meat in the product varies from 80% to 20%. It is clear that the less vegetable proteins there are, the better the quality of the semi-finished products.
5. Trans fats are listed as "hydrogenated oils" in the ingredient list.
   A large number of bright, aromatic spices most likely indicates an attempt to disguise a stale product.
6. If the minced meat shows through the breading, the cutlets will turn out dry and tough.
7. Appearance. The cutlets should have the correct shape and a pleasant creamy or golden hue (depending on the breading). Gray color indicates repeated freezing, cracks indicate an excess of water and moisture-retaining “chemistry”.

note

GOST or TU? We already know that high-quality products are manufactured only in accordance with government regulations. But manufacturers often use a trick: they indicate on the packaging of goods produced according to technical specifications (and they can be absolutely arbitrary) the GOST number, which they supposedly rely on. Don't fall into this trap. The “TU” marking clearly indicates that clear product quality standards are far from achieved.

Weighed semi-finished products have a number of disadvantages: the date of their production, composition and manufacturing conditions are unknown. The main advantage is low cost. If you have to save money, you need to buy goods only from trusted brands.

Is it necessary to defrost semi-finished products?

Most chefs agree that it is better not to do this. After defrosting, cutlets easily lose their shape, “float”, and their taste deteriorates.

However, the question remains whether the meat will have time to cook if semi-finished products are fried, for example, in a frying pan or in the microwave. If you have such concerns, you can defrost the cutlets in the same microwave for about 5 minutes at a power of 600 W. Or remove it from the freezer in advance and keep it in the refrigerator for a while to let it “dead” a little.

But there are culinary tricks that allow you to bring the product to full readiness without such manipulations. We'll talk about them below.

How to fry frozen cutlets in a frying pan

Heat the oil until light smoke appears. You need to choose fat according to the composition of the cutlets:

• rendered lard is suitable for products containing pork or lamb;
• It is better to fry fish cutlets in refined sunflower or olive oil;
• the same product is also suitable for poultry;
• The exception is chicken Kiev, for which only butter is used.

Place our semi-finished products without defrosting and fry for 8 to 10 minutes on each side until golden brown.

Attention!

The bottom of the pan should be thick or have a Teflon coating to prevent the product from burning. No need to add salt or spices!

Don’t forget about the splashes that will be caused by liquid from the cutlets getting into the oil. Therefore, if we do not strive to get a crispy crust at all costs, it is better to immediately cover the pan with a lid.

You can do this after quick frying over medium heat, reducing it to low. This way we will simmer the cutlets so that the middle does not remain damp, which is dangerous, especially when we are dealing with store-bought products.

On a note

How long to specifically fry the product in a frying pan depends on the minced meat chosen. Pork products take the longest to prepare – up to 20 minutes. Poultry and fish are twice as fast (10 – 12 minutes).

Clear juice is released from finished meat products.


When stewing, you can add a little water, spices, fried onions, tomato paste or sour cream to the pan. The result will be an excellent sauce that will improve the taste of cutlets, especially store-bought ones.

Cooking frozen cutlets in the oven

Semi-finished products can be baked - it will turn out to be an excellent dietary dish.


There are two ways:

No roasting

1. Place the cutlets, without defrosting, in a greased fireproof dish.
2. Let's preheat the oven to 200ºС and send our semi-finished product there.
3. It is advisable to cover the product with foil - this way it will bake better and hold for 15 minutes, and then the same amount without it.

Alternatively, you can use a cooking sleeve.

Browning in a frying pan

1. Fry frozen semi-finished products in hot oil for literally 3-5 minutes.
2. Transfer to a baking sheet or mold, pour in the sauce and bake in a preheated oven for 20 - 30 minutes.

Diet recipe for steamer

If you have a wonderful steaming device, all you have to do is place the frozen cutlets on a wire rack and cook for 30 minutes. If the meat remains pinkish inside, you need to wait another quarter of an hour.

Quickly cooking cutlets in the microwave

This option is only suitable for devices equipped with a grill.

1. We defrost semi-finished products using the appropriate function.
2. After that, cook them for 7 minutes in a combined mode: “waves” plus grill.
3. Turn over and brush with sour cream. Then let it sit on the grill for 3 minutes to get a crispy crust.
4. You can sprinkle the dish with cheese and turn on the same mode for another 5 minutes.

The finished frozen cutlets should be placed in a glass container for the microwave, covered with a lid and heated for 14 minutes at a power of 650 W. Then turn off the device and let the product stand for 2-3 minutes.

There are enough ways to prepare frozen semi-finished products for every housewife to choose the most suitable option for herself. It is only advisable to make cutlets with your own hands, and not rely on factory manufacturers.