Where to dip cutlets before frying to make them tastier

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Especially for housewives who are in search of incredibly tasty and juicy cutlets, chefs have revealed a professional secret.

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It turns out that it's not so much the ingredients of the minced meat, although not without it, and not in the batter, but in a special culinary mixture – everyone can prepare it.

Of course, every housewife has her own well-established ritual for cooking cutlets or a recipe that she inherited. You will not have to change the recipe in any case.

The secret of delicious cutlets

So, the cutlets should be juicy, soft and rosy.

But here, as with kebabs, even if you mix all the ingredients correctly, you can ruin everything during frying.

One simple addition – and the cutlets will no longer fall apart and will not dry out, giving the remaining juice to the pan.

To avoid all these troubles in your kitchen, mix the oil with a small amount of table vinegar.

Before placing the cutlets in the pan, dip the blanks in this mixture. This should be done no later than 1.5-2 hours before the start of cooking.

And you can be sure that the cutlets will turn out exactly as they are written about in culinary blogs. The recipe can be used when frying meatballs, zrazy and schnitzels.