Cutlets are always tastier in a restaurant: what chefs never add, but housewives don't cook cutlets without it
Restaurant cutlets are always tastier than homemade ones, and this is because restaurants do not add bread and some other ingredients to the cutlet mince.
Yulia Arkhipova, an expert in the field of cooking, cook, and fourth-class baker for the online publication Belnovosti, tells us what professional chefs don’t put in cutlets.
What they don't add to cutlets in restaurants
When preparing minced meat for cutlets in restaurants, as a rule, bread, eggs and onions are not added. Mayonnaise is also never used.
Instead of these ingredients, fresh vegetables are used - white cabbage or Chinese cabbage, carrots, zucchini, fresh herbs.
They make the cutlets more juicy. You can also add juiciness to the cutlets with a piece of ice or butter.
After shaping and breading the cutlets, they need to be allowed to “rest” on the table for 15-20 minutes.
Earlier, the expert told how to prepare the “Men’s Breakfast” salad.
