What chefs don’t do to ensure that cutlets are juicy!
For example, several additional ingredients are added to the minced meat at once: fried onions, lard, ice.
But often this is not enough to prepare a truly tender and juicy dish.
If you want to completely protect your cutlets from becoming dry and tough, you need to use one popular fruit.
What fruit are we talking about?
It turns out that the secret to the juiciness of the dish is the use of apples.
However, we are not talking about adding apple pulp to the cutlet mince.
Sweet and sour fruits should act as a “pillow” rather than an ingredient.
The essence of a culinary life hack
To get truly juicy cutlets, you should not only fry them, but also bake them.
First, process the meat "pucks" in a frying pan. The procedure should continue until the surface of the dish becomes brown.
While the cutlets are frying, prepare a baking dish. Evenly distribute the apple slices along the bottom of this container.
As a result, you will get a layer on which you need to lay out the partially cooked cutlets. You will need to “finish cooking” the dish in the oven.
Due to the apple "cushion" the dish will acquire not only juiciness, but also a light sweet taste, as well as "sourness". The cutlets will turn out incredibly appetizing.
