Cutlets are universal dishes; almost everyone loves them. For a change, you can change the filling or serve juicy and aromatic patties with different side dishes. Cutlets can be used both as a main course and for making hamburgers. The main thing is to know some of the secrets and nuances of cooking.
Homemade minced meat is a guarantee of delicious cutlets
For cooking cutlets, it is better to use homemade minced meat from several types of meat. To make the minced meat homogeneous, it is better to scroll it through the fine grate of the meat grinder. For coarser minced meat, it is better to use a medium wire rack. If the patties are for hamburgers, the largest wire rack is the best option.
Onions, garlic and herbs - for aroma and juiciness
Meat cutlets are juicier if you add garlic or onions to them. Vegetables can be scrolled along with the meat or chopped and added to the ready-made minced meat. For aroma and beauty, cooks add finely chopped greens to cutlets - parsley, cilantro, dill, basil. Salt, pepper and other herbs and spices to taste.
Cooking cutlets - be sure to add egg white and bread
Egg white is a guarantee that the cutlets will not fall apart during frying. In addition, the whipped proteins added to the minced meat will make the patties more fluffy and tender. White bread soaked in milk also softens the patties.
Delicious minced meat cutlets - we beat off the meat
Before the cutlets are formed, the minced meat must be beaten off - picked up and thrown back into the cup for a couple of minutes. Such a culinary trick will enrich the minced meat with oxygen and better bind all the ingredients together.
Recipe for delicious cutlets - add the filling
You can diversify traditional cutlet recipes with the help of filling. You can add a slice of butter, cheese, ham or bacon to the center of the patty. Each time you will get a new dish with an unusual taste and delicate texture.
Minced meat cutlets - the final accord
The classic cooking option is frying in a pan. To keep the juice inside, the cutlets must be fried in well-heated oil on both sides, until a crust forms. And then you need to reduce the heat to a minimum and fry the cutlets until tender under the lid.
