When making the cutlet base, some housewives add a couple of teaspoons of mustard to this mixture.
And they do it for a reason: thanks to the non-standard additive, the cutlets acquire juiciness and a bright taste.
The dish becomes so appetizing that you want to eat a second serving.
So, how to cook cutlets with mustard correctly?
Recipe for juicy and tasty cutlets
Chop two onions and process the resulting cubes in a frying pan.
Place the heated mixture into a deep bowl where there is already a kilo of minced meat.
In the same container you need to add the bread crumb soaked in milk, taken from two slices of a loaf.
In addition, the mixture should include two raw eggs.
The cutlet base should be salted and peppered. After that, it's time for "that very" ingredient - mustard. Of course, you should use paste-like, not dry. A sufficient amount is 2 teaspoons of mustard.
The kneading of the cutlet base should continue for about a quarter of an hour.
From the resulting mixture, you need to form “washers”, each of which should be covered with breadcrumbs.
After processing such products in a frying pan, you will get incredibly tasty and tender cutlets.
Earlier we named an ingredient that should not be added to the base for potato pancakes.
