Tricks for making delicious cutlets that you didn't know about

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Useful tips for cooking homemade cutlets:

1. Bread for minced meat should be soaked in cold boiled water, but in no case in milk (soaking bread in milk deprives the cutlets of juiciness due to the interaction of milk and meat proteins during frying). If you do not add soaked bread, you will get a kebab, not a juicy cutlet. Of course, it is important to observe the proportions. It looks like this: for 1 kg of meat – 250 g of white bread and 300-400 g of water. Do not use a fresh loaf – it will give the dish a sour taste, but a slightly stale, dried one. You can also replace part of the bread with grated potatoes, pumpkin or other favorite vegetables.

2. Eggs cannot be added to minced meat cutlets, the protein that has turned over during heat treatment makes them harder and coarser, and the cutlets will not be juicy (eggs are added to minced meat cutlets as a binder only in public catering, so that more water and bread can be added to the cutlets – without eggs, the minced meat will fall apart); eggs are definitely added to bind the minced fish cutlets, as well as when preparing minced meat cutlets from vegetables or cereals.

3. When molding cutlets, it is very useful to place a piece of ice or a piece of butter in the middle of each cutlet for juiciness.

4. The molded cutlet must be rolled in a beaten egg – lezon (or, even better to preserve the juices, first a little in flour, and then in the egg) – when frying, the egg will create an impermeable shell and preserve all the juices inside the cutlet (and the ideal option would be if, after rolling in the egg, the cutlets are breaded in ground breadcrumbs).

5. Cutlets (or meat) should be placed only on a very well-heated frying pan (20-30 seconds after the cook has a strong feeling that the pan is already too hot) and with a fairly thick layer of oil (a small amount of oil makes it difficult to transfer heat from the pan to the cutlet or meat, as a result of which the product loses juiciness, because due to poor thermal contact, the crust forms slowly, especially on the side surface).

6. First, fry the cutlets once on each side over high heat until a crispy crust is obtained, and then reduce the heat, cover the pan with a lid and leave on low heat for another 5-10 minutes. Serve the finished cutlets immediately.