Why add semolina to cutlets: a culinary trick that will surprise you
Many people love cutlets. But not every housewife can boast that she always manages to cook an excellent dish.
However, it is important to take into account some nuances during the cooking process.
If you want to get more fluffy cutlets that stay soft and juicy for a long time, then you should add a little semolina to the minced meat.
However, many housewives are used to mixing bread into the preparation, believing that such a product makes the mass more airy and soft, but still, it is semolina that will help to better retain all the juices inside the dish, since it perfectly accumulates moisture during the cooking process.
Don't add too much cereal.
For every 100 g of minced meat, just one tablespoon of semolina is enough.
Once all the ingredients are mixed, do not rush and move on to frying the cutlets.
The preparation needs to be left to sit for about 15-20 minutes so that the semolina has time to swell.
Earlier we wrote about why you should put minced meat in the refrigerator before cooking cutlets.
