How to Make Delicious Chicken Cutlets: Secret Additives from Experienced Chefs
Chicken cutlets are an easy-to-cook dish. But how do you make them juicy, flavorful, and tender?
Experienced chefs know the intricacies of cooking and secret additives that will help make chicken cutlets incredibly tasty.
5 additives that will help improve the taste of cutlets
1. Usually people limit themselves to pepper and garlic, but experienced cooks know that the taste of a dish depends largely on its aroma.
Don't skimp on aromatic spices. It's best to prepare them yourself, grinding the raw materials just before adding them to the mince. This way, the spices will give off the maximum taste and aroma. But if you don't want to do this, you can buy a ready-made mixture that you like the most.
2. Use onions. There are two ways. To add juiciness to the cutlets, add onions, chopped in a blender or finely chopped, to the minced meat.
If you want to add extra flavor to the dish, fry the onion in a frying pan until golden brown. This technique will help get rid of excess moisture if the mince itself is quite liquid and you don't need extra juice.
3. Add spinach. Spinach greens have a neutral taste and no smell. But thanks to them, the cutlets are even more tender, and when cut, they have a beautiful green pattern. This is also a great way to diversify your diet if you are tired of salads or your family is not very fond of healthy food, but prefer something more filling than a salad.
4. If you add a little soy sauce to the meat, it will make the taste richer.
5. Experienced housewives know: if you add a little butter to syrniki, they turn out much tastier. And experienced cooks know that this trick works with cutlets too. It is especially relevant for chicken, since there is often practically no fat in minced chicken, unlike pork. Fat adds juiciness and tenderness. And butter also adds a unique creamy taste and aroma.
For 0.5 kg of minced meat, it will be enough to take 60-70 g of butter. In order for it to be evenly distributed throughout the mass, it must first be frozen and then grated. The resulting shavings will be distributed throughout the minced meat (it must be cold), and then melt during frying.
Overdried cutlets are not tasty. Fry them only until golden brown. If you are afraid that they are not cooked inside, turn them over several times. Even better, lightly fry the cutlets in a frying pan, then put them on a baking sheet and put them in an oven preheated to 200 degrees for 7 minutes. They will be cooked inside, but will remain juicy.
Use these tricks to ensure that your minced chicken cutlets always turn out delicious and flavorful.
