{"id":199366,"title":"Kotlety v horkovzdu\u0161n\u00e9 frit\u00e9ze z vep\u0159ov\u00e9ho masa","modified":"2026-10-31T17:54:48+01:00","plain":"Lahodn\u00fd recept na vep\u0159ov\u00e9 kotlety z horkovzdu\u0161n\u00e9 frit\u00e9zy, kter\u00e9 p\u0159iprav\u00edte za chvilku\n\n\n\nUsly\u0161\u00edte to hned, jakmile ko\u0161 zapadne na m\u00edsto: proud hork\u00e9ho vzduchu, jemn\u00e9 sy\u010den\u00ed tuku a… p\u0159ibli\u017en\u011b za 12 a\u017e 15 minut: \u0161\u0165avnat\u00e1 vep\u0159ov\u00e1 kotleta, kter\u00e1 vypad\u00e1 jako pr\u00e1v\u011b sundan\u00e1 z grilu: na povrchu leskl\u00e1 a mahagonov\u011b hn\u011bd\u00e1, uvnit\u0159 prope\u010den\u00e1 p\u0159esn\u011b tak akor\u00e1t. \u017d\u00e1dn\u00e1 p\u00e1nev k drhnut\u00ed, \u017e\u00e1dn\u00e1 trouba k p\u0159edeh\u0159\u00edv\u00e1n\u00ed: jen p\u0159\u00edjemn\u00e1 jednoduchost horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nSta\u010d\u00ed zvl\u00e1dnout t\u0159i v\u011bci: \u010das, teplotu a dochucen\u00ed, a poka\u017ed\u00e9 dos\u00e1hnete dokonal\u00e9ho v\u00fdsledku, i v \u00fater\u00fd, kdy jste pr\u00e1v\u011b dorazili dom\u016f.\n\n\n\nJako p\u0159\u00edlohu p\u0159ipravte cukety z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nV\u00fdb\u011br & p\u0159\u00edprava kotlet\n\n\n\nSiln\u00e1 kotleta je nejlep\u0161\u00ed pojistkou proti vysu\u0161en\u00ed. Vyb\u00edrejte kusy o tlou\u0161\u0165ce 2,5 a\u017e 5 cm: d\u00edky v\u011bt\u0161\u00ed tlou\u0161\u0165ce z\u016fstane vnit\u0159ek \u0161\u0165avnat\u00fd, zat\u00edmco se na povrchu vytvo\u0159\u00ed k\u016frka. Kotlety s kost\u00ed maj\u00ed je\u0161t\u011b v\u00fdrazn\u011bj\u0161\u00ed chu\u0165  d\u00edky morku a v\u011bt\u0161\u00edmu mno\u017estv\u00ed tuku, po\u010d\u00edtejte ale s dv\u011bma a\u017e \u010dty\u0159mi minutami pe\u010den\u00ed nav\u00edc, proto\u017ee kost zpomaluje prostup tepla.\n\n\n\nJako p\u0159\u00edlohu nebo p\u0159edkrm vyzkou\u0161ejte gnocchi z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nI tomu nejhez\u010d\u00edmu kousku masa prosp\u011bje kr\u00e1tk\u00fd pobyt \u201ev l\u00e1zn\u00edch\u201c. Nasolte ho nasucho nebo ho nalo\u017ete do soln\u00e9ho n\u00e1levu na 30 a\u017e 60 minut. Pouh\u00e1 s\u016fl a p\u0159\u00edpadn\u011b \u0161petka cukru rozpu\u0161t\u011bn\u00e1 ve vod\u011b mohou v\u00fdrazn\u011b zlep\u0161it schopnost masa udr\u017eet si \u0161\u0165\u00e1vu. \n\n\n\nPot\u00e9 kotlety osu\u0161te, aby mohl povrch zhn\u011bdnout. Nakonec si vezm\u011bte p\u0159\u00edklad z \u0161\u00e9fkucha\u0159\u016f: nechte maso alespo\u0148 deset minut odpo\u010d\u00edvat na kuchy\u0148sk\u00e9 lince. P\u0159i pokojov\u00e9 teplot\u011b se prope\u010de rovnom\u011brn\u011bji a k\u016frka se nep\u0159epe\u010de d\u0159\u00edv, ne\u017e st\u0159ed dos\u00e1hne ide\u00e1ln\u00ed teploty.\n\n\n\nStejn\u00fd ko\u0161, vep\u0159ov\u00e9 v jin\u00e9 podob\u011b: toulousk\u00e1 klob\u00e1sa z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nTipy na poveden\u00e9 vep\u0159ov\u00e9 kotlety z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nP\u011btiminutov\u00e9 p\u0159edeh\u0159\u00e1t\u00ed zajist\u00ed, \u017ee prvn\u00ed proud hork\u00e9ho vzduchu maso prudce ope\u010de, m\u00edsto aby se dusilo v p\u00e1\u0159e. Mezit\u00edm ka\u017edou kotletu pot\u0159ete tenkou vrstvou oleje, jen tolik, aby na n\u00ed dr\u017eelo ko\u0159en\u00ed a nep\u0159ichyt\u00e1vala se. Maso rozlo\u017ete v jedn\u00e9 vrstv\u011b: p\u0159epln\u011bn\u00fd ko\u0161 br\u00e1n\u00ed proud\u011bn\u00ed hork\u00e9ho vzduchu, d\u00edky kter\u00e9mu je frit\u00e9za tak \u00fa\u010dinn\u00e1. \n\n\n\nSta\u010d\u00ed jen p\u00e1r surovin\n\n\n\nV polovin\u011b pe\u010den\u00ed kotlety oto\u010dte, nebo je pro obzvl\u00e1\u0161\u0165 rovnom\u011brn\u00e9 ope\u010den\u00ed polo\u017ete v\u00fd\u0161 na mal\u00fd ro\u0161t, bl\u00ed\u017ee k topn\u00e9mu t\u011blesu. Obalovan\u00fdm kotlet\u00e1m nebo t\u011bm s parmaz\u00e1nem prosp\u011bje lehk\u00e9 post\u0159\u00edk\u00e1n\u00ed olejem, d\u00edky kter\u00e9mu k\u016frka kr\u00e1sn\u011b zezl\u00e1tne.\n\n\n\nTak\u00e9 chipolaty v horkovzdu\u0161n\u00e9 frit\u00e9ze v polovin\u011b pe\u010den\u00ed oto\u010dte, aby se rovnom\u011brn\u011b zbarvily.\n\n\n\nChcete-li \u201es\u00fdrovou k\u016frku\u201c bez strouhanky, pokryjte kotlety strouhan\u00fdm parmaz\u00e1nem, su\u0161en\u00fdm mlet\u00fdm \u010desnekem a \u010dern\u00fdm pep\u0159em . Pokud d\u00e1v\u00e1te p\u0159ednost leskl\u00e9 glazu\u0159e, pro\u0161lehejte med, dijonskou ho\u0159\u010dici, ocet a nasekan\u00fd \u010desnek a nechte v t\u00e9to sm\u011bsi vep\u0159ov\u00e9 20 minut marinovat; kv\u016fli v\u011bt\u0161\u00edmu mno\u017estv\u00ed vlhkosti b\u00fdv\u00e1 pot\u0159eba p\u0159idat n\u011bkolik minut pe\u010den\u00ed, odm\u011bnou v\u00e1m ale bude zlatav\u00fd povrch hodn\u00fd ned\u011bln\u00ed pe\u010den\u011b. Jako p\u0159\u00edlohu m\u016f\u017eete ve stejn\u00e9m ko\u0161i p\u0159ipravit gratin dauphinois z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\n\n\n\tVep\u0159ov\u00e1 kotleta z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\t\t\n\t\t\t\n\t\n\t\tair fryer\t\n\t\n\t\t2 vep\u0159ov\u00e9 kotlety (siln\u00e9 4 a\u017e 5 cm)2 l\u017e\u00edce hn\u011bd\u00e9ho cukru1 l\u017e\u00edce mlet\u00e9 papriky1.5 l\u017ei\u010dky soli1.5 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e1 l\u017ei\u010dka mlet\u00fdch ho\u0159\u010di\u010dn\u00fdch sem\u00ednek0.5 l\u017ei\u010dky su\u0161en\u00e9 mlet\u00e9 cibule0.25 l\u017ei\u010dky su\u0161en\u00e9ho mlet\u00e9ho \u010desneku2 l\u017e\u00edce olivov\u00e9ho oleje\t\n\t\n\t\tP\u0159edeh\u0159\u00edvejte horkovzdu\u0161nou frit\u00e9zu na 200\u00b0C po dobu 5 minutVep\u0159ov\u00e9 kotlety opl\u00e1chn\u011bte studenou vodou a d\u016fkladn\u011b osu\u0161te pap\u00edrovou ut\u011brkouV mal\u00e9 misce sm\u00edchejte v\u0161echny such\u00e9 p\u0159\u00edsadyKotlety pot\u0159ete olivov\u00fdm olejem a pot\u00e9 do nich d\u016fkladn\u011b vet\u0159ete \u0161t\u011bdrou vrstvu sm\u011bsi ko\u0159en\u00edKotlety pe\u010dte v horkovzdu\u0161n\u00e9 frit\u00e9ze v re\u017eimu horkovzdu\u0161n\u00e9ho sma\u017een\u00ed p\u0159i 200\u00b0C po dobu 12 a\u017e 14 minut nebo dokud vnit\u0159n\u00ed teplota nedos\u00e1hne 60\u00b0CPo 6 minut\u00e1ch kotlety oto\u010dte\t\n\t\n\t\tD\u00e1vejte pozor na tlou\u0161\u0165ku masa, kter\u00e1 m\u016f\u017ee ovlivnit dobu pe\u010den\u00ed\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199366"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199366\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/31413"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}