Dual Cooking Techniques to Retain Nutritional Benefits in Fried Cutlet
To preserve the beneficial properties of cutlets during frying, you can use two approaches based on further thermal processing after frying:1. One recipe recommends forming cutlets from mashed fish (fillet, deboned) to which fried onions, a squeezed bread roll, sugar, pepper, and flour are added. The mixture is then shaped into cutlets, coated in breadcrumbs, and fried until a golden crust forms. Afterwards, the cutlets are placed in a pot, covered with fish broth, and baked in the oven for 20 minutes. Using fish broth for oven stewing helps ensure the cutlets remain juicier and retain their health benefits (source: link txt).2. Another approach involves preparing fish mince combined with stale white bread soaked in water. After the cutlets are formed, they are first fried in a hot pan on both sides. Then, 3–4 tablespoons of water are added to the pan, it is covered with a lid, and the cutlets are stewed over low heat until done. Stewing in the pan with water helps preserve the dish's juiciness and nutritious qualities (source: link txt).In both cases, the main idea is to combine frying to form a browned crust with subsequent stewing (either in the oven or in the pan) by adding a liquid medium (fish broth or water). This combined technique reliably preserves the nutrients in the cutlets while minimizing nutrient loss during frying.