Chefs reveal the secrets of juicy and delicious cutlets

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Delicious stories begin when it comes to cutlets. The most popular meat dish. Who could refuse a juicy, aromatic and delicious cutlet? Each housewife has her own cooking secrets, a signature recipe, but no one has canceled the features of the classic recipe.

Chefs' secrets

The most important thing that determines the taste of cutlets is high-quality meat. Use a layer of fat so that the finished cutlets do not taste dry. This can be a shoulder blade, neck, thigh, etc. It is ideal if you mix beef and pork minced meat. Fillet cutlets will be the driest, so it is better to cook something else from this meat.

You should always add onions and soaked bread to the cutlets. With them, the cutlets will definitely be juicy. Onion juice contributes to this as much as possible. And adding milk for juiciness is not worth it. It will not help in this regard. On the contrary, it will make the minced meat tougher.

Can you replace bread? If you plan to fry cutlets, and suddenly there is no bread for soaking, replace it. A good alternative is semolina. It will help keep the shape of the cutlets and preserve juiciness.

The minced meat for the cutlets must be beaten off. Throw it into a plate with your hand several times from the heart. This will make it airy, and the cutlets will have the best consistency.

Add a little crushed ice to the finished minced meat. This will give the minced meat additional moisture when frying, so a tender and juicy taste is guaranteed. Enjoy!

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