Cutlets are an old dish that has not lost its popularity in modern cooking, but on the contrary, has become even more in demand.
This word hides dozens of recipes, hundreds of ingredients and flavors that are relevant both at a holiday and during a regular dinner.
The juiciness of the cutlets
Juiciness is no less important for cutlets. Dry and tough cutlets will be eaten reluctantly, and some will even push the plate aside.
Chefs achieve juiciness in cutlets using various ingredients. For example, they add potatoes, softened bread or onions.
These methods have gained popularity for a reason. Although some options have been undeservedly forgotten.
The Secret of Juicy Cutlets
White cabbage is another vegetable that can be added to minced meat for cutlets to make the dish juicier.
The ingredient will fill the meat with juice and make the cutlets even tastier. Add 100 g of cabbage to 1 kg of minced meat. But there are several important nuances.
1. The vegetable is chopped as much as possible. A blender is best suited for this.
2. Salt is added to the mixture so that the vegetable releases juice.
3. Do not use immediately, but let it sit for 5-7 minutes.
