What mistake can ruin the taste of cutlets and make them less “juicy”?

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If you like fragrant, rosy and tasty cutlets, try applying these rules when cooking them – such a meat dish will become even juicier and more appetizing.

Details

When cooking cutlets, refuse to use milk: it is better to soak the bread in cold boiled water. When frying, the protein of milk and meat begins to interact, which deprives the dish of juiciness. For this reason, eggs should not be added to cutlets.

They can be included in the list of ingredients only if it is fish cutlets or cutlet minced meat from vegetables and cereals.

To make the meat dish literally overflow with juice, professionals add a piece of butter and a piece of ice to the middle of each cutlet.

The minced meat should be placed only when the pan becomes very hot. At the same time, its surface should be covered with a thick layer of oil – this is necessary so that a fried crust appears on the cutlets.

As soon as the cutlets are covered with a blush on each side, quickly reduce the heat and continue frying over low heat for about 10-15 minutes.