The technology for preparing meat, chicken and fish cutlets differs in many ways, but with due effort, any of the options can be prepared as deliciously as possible.
To do this, you need to know some culinary secrets.
What do they consist of?
Properly cooked onion
Many people do it the usual way: they cut the onion or put it through a meat grinder and add it to the mince. But this method is not as good as the one proposed.
To do this, finely chop the onion. Then heat the vegetable oil in a frying pan and add a piece of butter, melt. Then fry the onion until fully cooked. This trick is universal - onion can be added to any cutlets.
Any creamy component
Many may think that the cream product is not needed in cutlets, but this is a wrong conclusion. This small detail will make the cutlets elegant and unusual.
You can add heavy cream, butter or even sour cream.
For fish cutlets
The most difficult part of preparing this dish is adding juiciness. To do this, use lard, potatoes or butter. These products help the "cutlet" varieties of fish become juicier.
But you can get by with another method.
Take no more than 200 grams of trimmings of any fatty sea fish (salmon, for example) and mix it with the main variety. You will be surprised how much tastier the cutlets will be.
