Many people who had a chance to experience Soviet cuisine are delighted when they remember cutlets.
This dish in canteens always turned out tasty, tender, fluffy and juicy.
The fact is that Soviet chefs adhered to special technologies and rules.
What three tricks should modern housewives remember?
Correct proportions
This is the most important point, since the taste and quality of the dish depend on the proportions. If you want the cutlets to be juicy, then you should stick to the following figures: 60% beef, 40% pork and 10% onion.
All components are properly processed in a meat grinder. The finer the mince and onion, the tastier the cutlets will be.
Avoiding some ingredients
Many people are used to adding bread soaked in milk to cutlets. However, Soviet cooks used a special bread - rye. It is the secret of fluffiness, juiciness and pleasant taste.
Also, cooks did not always use spices, limiting themselves to just salt and a small amount of black pepper.
Proper frying
Many have heard that Soviet cooks preferred the oven to the frying pan. Thanks to this, cutlets turned out healthier and tastier.
You can do it differently: first fry the dish until a nice crust appears, and then put the cutlets in the oven. As a rule, a quarter of an hour at 160 degrees will be enough.
