Despite the fact that many housewives have been preparing cutlets for years and decades, the dish still cannot always be safely called impeccable.
Therefore, you need to know about the secrets that will make the meat treat incredibly high quality.
5 Cooking Secrets That Will Definitely Come in Handy
Don't cook with just one type of meat
It is worth noting right away that cutlets made from store-bought minced meat rarely turn out tasty, so you need to prepare the semi-finished product yourself.
It is also important to remember that a dish turns out tasty when the chef combines 2-3 types of meat.
Don't forget about the onion
Vegetables are, of course, always added to cutlets, but not always enough of them. In order for the dish to be perfect, you should take a lot of onions.
But the methods of using it are different. You can chop the vegetable with a knife, mince it or even fry it.
For a kilogram of meat you can safely take three onions.
No need for eggs
Many housewives are mistaken if they think that cutlets will fall apart without eggs. In most cases, the dish will be able to hold its shape even without this component.
To be on the safe side, you can beat it or add a little grated potato.
Milk and bread can also be omitted
Milk is generally a controversial component, which many have decided to give up. Bread is responsible for the fluffiness and juiciness.
However, the cutlets will also become fluffy if you add semolina. And juiciness will be provided by a sufficient amount of onions and the presence of other components - zucchini or potatoes.
But butter is a necessary component.
Many professional chefs cook almost all meat dishes using butter. The product helps make cutlets much tastier.
A small piece of butter needs to be “hidden” in each cutlet.
