When preparing cutlets, many housewives add bread crumb soaked in milk to the minced meat.
And this is done not only to save on the meat component.
The presence of bread in the minced meat is a guarantee that the mass will be solid: shaping cutlets will be easy.
In addition, thanks to the bread component, the dish will certainly be soft and juicy.
But which bakery product should you choose to add to the minced meat?
Experienced cooks have long come to the conclusion that it is advisable to use white bread, not black bread. Or a loaf.
How is black bread worse than white bread or a loaf?
The product has one serious drawback: it has a subtle sourness.
When eating black bread normally, this taste is not particularly noticeable.
But if the crumb ends up in the mince, the cutlets will have a sour taste. And not all gourmets will like it.
In order not to spoil the dish and not to disappoint your family and guests, you should use white bread or a loaf as a base for the cutlets.
However, if you are happy with the sourness, you can use black bread: like a loaf, it will “bind” the minced meat and ensure the cutlets are juicy.
