Tender and airy cutlets are a great dish for lunch or dinner. They are easy and quick to prepare and go well with a variety of side dishes.
But in order for the treat to be truly appetizing, you need to remember the proportions of ingredients in the process of preparing a meat dish.
Many beginners in cooking make one mistake.
Often they add too much or too little bread.
Don't think that this product makes the cutlets cheaper. In fact, the bread crumb, which is pre-soaked in water, is necessary to give the dish fluffiness and softness.
For 500 grams of minced meat you should take about 170-180 grams of white bread without crusts.
This is about six classic pieces. They need to be poured with 150 ml of cold water. Then, when the bread swells, you need to drain the water, and add the crumb to the mince.
For this proportion, you should also take 200 grams of onion, a teaspoon of salt and a little pepper. You can omit the egg, it will make the product tougher.
