There is controversy among culinary experts about adding bread to cutlet mince.
Some gourmets believe that the baked product is an important ingredient for the meat base.
Other cooking enthusiasts have no doubt that it is quite possible to make cutlets without bread.
The point is that you can “bind” the mass with the help of other ingredients.
If the hostess is a supporter of adding bread to the base for cutlets (after all, this component provides the dish with softness and juiciness), then several important recommendations must be followed.
Why do we need stale bread?
It is not worth using fresh bread crumb. Such a product will make the mince more viscous and sticky: it will be very difficult to form cutlets.
In addition, fresh baked goods can cause the finished dish to have an unpleasant sour taste.
Therefore, it is advisable to use slightly stale white bread.
Other recommendations
It is important not to overdo it with the ingredient. For every kilo of meat component of the cutlet base, there should be a maximum of 250 grams of bread ingredient.
Before adding to the mince, it is advisable to remove the crusts from white bread and pre-soak it. You can use water or milk.
