Soviet cutlets, which were served in canteens, always had a special taste, aroma and crispy crust. But not every housewife can repeat such a recipe.
But what is the secret of preparing these very cutlets?
The whole secret is in adding a lot of bread to the minced meat.
It is better to take black bread, which should be soaked in water beforehand. It is better to get rid of the crusts.
Don't skimp on this ingredient for such a meat dough.
As noted by chefs, the percentage of bread can reach 30 percent. Otherwise, the recipe is classic.
Once the cutlets are formed, do not rush to throw them into the hot frying pan.
It is much better to use the oven when preparing a meat dish. It is enough to leave the preparations in the oven for half an hour, and the delicious aromas will immediately attract household members and provoke appetite.
