Ease of preparation, a large number of recipes and the ability to use any type of meat make cutlets a favorite among adults and young gourmets.
After a French chef came up with the idea of wrapping a rib bone in minced meat and frying it in a large amount of oil, cutlets underwent many changes.
Today, every housewife has her own signature recipe for cutlets, and the Internet offers hundreds of variations of the favorite dish: fried and baked, breaded and unbreaded, meat, fish, and even vegetarian.
This article presents simple simple secrets that will help you get a tasty and satisfying dish for the whole family. Follow five simple steps, a familiar dish will turn out even tastier.
Secrets of cooking cutlets
1. To make the finished cutlets juicy and tender, you need to choose the right mince. The classic version uses a combination of beef and pork in a three to one ratio.
2. For that very delicate structure and softness, add a loaf soaked in milk and finely grated onion to the minced meat. An alternative option for replacing bread can be various vegetables: potatoes, zucchini or carrots.
3. You stir the mince thoroughly for at least 5 minutes to saturate it with air and soften the fibers. The taste of the dish directly depends on the time spent on this process.
4. Always plan your cooking time with some extra time so that the finished mince has time to rest in the refrigerator for at least 2 hours.
5. Fry the cutlets for a few minutes over high heat until golden brown, which will help keep the juices in the middle. Then reduce the heat and fry until done. If desired, you can add a little water or broth and cover with a lid for a few more minutes.
Minced meat for cutlets: it's all about the meat
When making cutlets, give preference to the fattier parts of the meat: neck, shoulder blade, thigh, brisket, and so on.
This way the fat will saturate the fibers and the cutlets will come out very juicy. Thighs and legs are perfect for poultry cutlets, but you should avoid fillets - the cutlets will come out very dry.
Feel free to mix different types of minced meat. In addition to the classic pork and beef combo, you can combine veal with chicken or beef with turkey. The finished cutlets will be moist and richer in taste.
If you decide to use lean meat or poultry, you can use another life hack: add a little water to the mince while kneading.
But you need to take into account that the water should be cold. Determine the amount of liquid depending on the consistency of the mince - it should be airy and hold its shape.
