Cooking juicy fried cutlets in practice is not so easy. Some housewives buy selected minced meat, exactly follow all the instructions of the recipe, but the dish still turns out to be rather dry. To prevent this from happening, you need to know a few secrets of making minced meat for cutlets.
Meat selection
To make the cutlets lush and juicy, first of all, you need to choose the right meat for minced meat. A sirloin or a piece from the front of the carcass is ideal. If desired, you can add meat from a shoulder blade to the minced meat, but it is better to refuse the hind leg, since it has dryness, density and harshness, which are better suited for jellied meat. The most juicy minced meat is obtained not from one, but from several types of meat, for example, lamb, beef and pork.
It is not recommended to add fresh milk to minced meat for cutlets - it will only worsen the external and taste characteristics of the dish.
You can also add juiciness and airiness to the cutlets by carefully kneading the minced meat and beating it well. This will oxygenate the meat. In addition, it is advisable to add a small amount of warm boiled water to the minced meat - exactly as much as the meat absorbs. In this case, after adding liquid, the consistency of minced meat should resemble the consistency of thick sour cream. As for the eggs, they are not an obligatory component of the cutlets, as the dish can turn out to be harsh. Therefore, it is better to either exclude eggs from the recipe altogether, or add only egg yolks to the minced meat.
Components
Onion is a very important component of juicy and fluffy cutlets. The more it is, the more magnificent and tasty the dish is. Traditionally, adding bread to minced meat is a common mistake. Experienced housewives recommend replacing it with carefully chopped potatoes, carrots or cabbage, which can also be grated on a fine grater. Their vegetable juice will nourish the minced meat as much as possible and make it more juicy and rich.
The secret to getting moderately fatty and aromatic cutlets is to insert a piece of butter inside the cutlet at the sculpting stage.
In order for juiciness and splendor to acquire fish cakes, you should add a little pork to the minced meat - in an approximate proportion of 1: 5 (pork-fish), and replace the water with a small amount of tea leaves with a pinch of soda. Also, a significant role in the taste of cutlets is played by flour or bread crumbs. An excellent option is to form the patty with wet hands. After sculpting, it is dipped into a beaten egg white and immediately placed in a hot pan with preheated oil. At the same time, you should not save on the size of the cutlet - the larger it is, the more juiciness and splendor it has.
