Cutlets are not only meat, but also vegetable, fish, liver. They are prepared in different ways: fried, baked in the oven, steamed. But no matter what the cutlets are made of and in whatever way, there are secrets that will help make them juicy, soft and unusually tasty.
Instructions
Step 1
The secret of the unique taste of cutlets is a skillfully composed combination of different varieties and types of meat. Do not limit yourself to one type of minced meat.
Step 2
Our kitchens are full of modern technology, but one meat grinder is enough to make cutlets. Minced meat prepared with it should not be frozen, otherwise it will lose its tenderness.
Step 3
The use of bread is a classic in making cutlets. It is better to take dried bread, it will release more gluten when soaked. It is best to soak it in milk, in the absence of milk, in boiled water. This is done to preserve the juiciness of the cutlets, and also so that they do not creep in the pan.
Step 4
An indispensable ingredient in cutlets should be onions. It is he who will make the taste of cutlets spicy, give them juiciness and softness. Onions can either be finely chopped or scrolled in a meat grinder. If desired, greens or garlic, passed through a press, can be added to the minced meat.
Step 5
Someone prefers to add vegetables to cutlets, for example potatoes and carrots (raw or boiled), and someone - cheese. These cutlets are also delicious, but you must admit that this is a somewhat different dish.
Step 6
Another important secret of the airiness and softness of cutlets: a small piece of butter is added to the middle of the minced meat. Try to cook cutlets this way at least once, and you will only cook them this way.
Step 7
The minced meat is tied, of course, the eggs, but at the same time they make the cutlets harder. There is a way out: before cooking the minced meat, the proteins are separated from the yolks, only whipped proteins are used.
Step 8
To give the cutlets airiness, many beat off the minced meat, throwing it on the table. If the minced meat is kneaded for fifteen to twenty minutes, then the need for this operation will disappear, the effect will be the same.
Step 9
Cutlets are cooked in a carefully preheated frying pan in sunflower oil. Fans of fried cutlets should not cover the pan with a lid, but lovers of juicy cutlets should do this without fail.
Step 10
Serve the cutlets hot. It is important to fry them well. Inside, fried cutlets are grayish in color, but by no means red or pinkish. Cutlets are best cooked in one go. It is better to leave the minced meat in the refrigerator and prepare a fresh dish for dinner than to reheat the leftovers.
