Cutlets prepared by a skilled cook remain tasty even when cold. And sometimes, even fresh, they do not arouse appetite.
This happens with over-dried, falling apart and simply tasteless semi-finished products. And even high-quality minced meat will not be able to save you if these 3 mistakes are made.
The mince turned out liquid: tip #1
There is no need to add milk to the minced meat that you soaked the bread in. By the way, many cooks insist that soaking bread in milk is unnecessary. It is better and tastier if you soak it in water. However, having added eggs and milk to the minced meat, you will have to do something about the excess liquid later. In this case, they add flour, semolina, breadcrumbs or oatmeal, which ultimately affects the taste in a bad way.
Aging Minced Meat: Tip #2
You don't need to immediately make cutlets and fry them right away. They won't be fresh from this, but they will definitely become dry. The mince should stand in the refrigerator for about 30 minutes. Then the juice will stay inside when frying.
How Long to Fry: Tip #3
The cutlets are placed on a heated frying pan. The longer you fry them, the worse they will turn out. You can do it this way: first fry them on high heat on both sides until a crust forms on both sides, reduce the heat and cook under the lid for another 7 minutes. In this case, the cutlets will turn out fried, soft and juicy.
