Modern cooks and housewives resort to all sorts of tricks to make cutlets tasty: they add aromatic spices to the minced meat, improve the texture with crushed ice, “hide” a cube of butter for juiciness, add sugar for a crust, and even add cottage cheese for fluffiness.
But this still does not allow us to even come close to the ideal of Soviet cutlets, which remain the standard for many.
If you want to evoke a feeling of pleasant nostalgia, then you need to know about the two main tricks of Soviet chefs that allowed them to achieve impeccable results.
What were their secrets?
Little meat and lots of bread
Today it is considered that there should be a lot of meat in cutlets, otherwise it is a dish "for the poor". But Soviet cooks did not hesitate to add bread in large quantities.
As it turned out, the rye product accounted for at least 40% of the total mass of the minced meat.
No one soaked bread in milk, limiting themselves to ordinary water.
Not fried cutlets, but baked ones
Modern housewives mostly fry cutlets, because it is important for them to have a crust. But Soviet cooks used the oven for cooking.
Therefore, the cutlets turned out not only tasty, but also healthy.
