Cutlets are a simple dish that goes well with various side dishes.
But when preparing this meat treat, many try to make more portions so that they can leave some in the refrigerator and take it out at the right time for a delicious lunch or dinner.
The only problem is that cutlets cannot always remain juicy and soft for a whole week.
Why does this happen? The thing is that many people are used to adding eggs to minced meat so that the dish does not fall apart during frying.
But it is this component that makes the dish tougher, especially if the cutlets are kept in the refrigerator for a long time. Therefore, it is better to replace the ingredient with potato starch.
Thanks to this, the cutlets will hold their shape more easily, since the starch will “glue” the components of the meat dough together.
This dish will turn out fluffy and juicy, since the starch holds a lot of meat juice inside the mince.
Another significant plus is that the cutlets will stay fresh and tender all week.
