Many novice housewives who decide to cook fragrant, tasty and juicy cutlets sometimes come across the fact that the dish turns out to be dry and not too appetizing. To prevent this from happening, you need to remember very simple secrets.
First of all, the final result is influenced by the correctly selected meat. For cutlets, a sirloin (front part of the carcass) or shoulder piece is recommended. The hind leg is considered the most unsuitable, since the meat in it is dense, coarse and dry. Traditionally, minced meat for cutlets is made from two types of meat, for example, beef and pork.
To make the minced meat juicy, you need to add the required ingredients to the meat, including onions and bread. The amount of onion depends on the taste of the cook, but in general it can be a lot. The onion will make the cutlets very juicy and tender, but it must be chopped as finely as possible. Bread for cutlets should be yesterday's and preferably stale. You need to soak it in boiled water. Before adding to the mince, the bread does not need to be squeezed very hard. But milk is not suitable for soaking bread, because during frying, the interaction of meat proteins and milk will lead to the cutlets losing their juiciness.
It is recommended to beat off the finished minced meat so that it is saturated with oxygen. When forming cutlets, you can add a piece of butter inside. You can dip the cutlets in egg whites - due to the additional stickiness, the cutlets will not disintegrate during frying, and the juice will not flow out.
During frying, cutlets must be turned over every time juice appears on the surface so that it does not run out. And the size of the cutlets should not be very small - this is the only way they will be as juicy as possible inside.
