Cutlets are a classic in any cuisine, and there are so many different recipes for making them.
Spices, lard, butter, vegetables, eggs, crushed ice, semolina are added to the cutlets - everyone has their own way, taking into account personal preferences. And each recipe is good and tasty in its own way.
The most frequent controversy is caused by milk, which is usually added to minced meat to make it softer and juicier. Bread for minced meat is soaked in it.
What does milk give to minced meat?
Some argue that you should give up milk and use boiled water for soaking bread.
There is no clear answer to this question, and everyone does what they like best.
However, it can be said that milk can be safely used to soften the bread crumb and give the minced meat a unique creamy taste.
Milk will also help the minced meat retain moisture if it is very dry, and soften it due to the lactic acid it contains.
Disadvantages of adding milk to minced meat
As with other ingredients, it is dangerous to overdo it with milk. Its excessive presence in the mince will result in the cutlets being too soft and falling apart during cooking.
A large amount of milk in minced meat can change its taste for the worse.
