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Two ingredients that ruin the taste and texture of cutlets: don't even think about adding them
18.11.2024 18:12
Most cooks have cooked cutlets at least once in their lives using the ingredients we will discuss in this article.
As Yulia Arkhipova, an expert at the online publication BelNovosti, explained, this mistake is typical for the older generation of the “Soviet school”.
You will probably be surprised to learn that you cannot cook cutlets using milk and eggs.
Why you shouldn't put eggs
It used to be thought that eggs help cutlets keep their shape and not fall apart. In fact, they are not capable of performing the function of a binding element.
The cutlet will hold its shape if you mix a little white bread into the mince. If you add eggs, the meat dish will turn out rubbery and dry.
Why you shouldn't use milk
Another claim that milk makes cutlets more tender and juicy turned out to be nothing more than a myth.
The combination of meat and milk protein means that the cutlets quickly lose their meat juice and turn into a dry and unappetizing dish.
For reference
Cutlet – in its original meaning: a piece of meat cooked on the bone.
