Usually, to make the cutlets soft and tender, the crumb soaked in milk is added to the meat base.
But this option does not suit all gourmets.
Many people want additional ingredients not to spoil the appearance and taste of the dish.
Some cooks use onions. But it is better to add a vegetable with a less bright and sharp taste, and then the cutlets will always be incredibly tender, and the meat aroma will not be “masked”.
What ingredient are we talking about?
The saving component will be zucchini. Using a large grater, you need to grind one fruit.
Add half a teaspoon of salt to the resulting mass.
After a few minutes, the ingredient should be squeezed out to remove excess moisture.
How to cook cutlets further
The prepared zucchini mass should be mixed with minced meat. One grated zucchini should be per half a kilo of meat base.
Add herbs and spices to the mixture. You will also need one raw egg.
It is advisable to add semolina: it is also needed to make the cutlets juicy. Three tablespoons will be enough.
After thorough mixing, you can begin to form the cutlets. The resulting breaded "pucks" should be placed on a heated frying pan, into which oil was poured in advance.
The dish will soon be ready. It will be fluffy and have a bright taste.
