Cutlets are not always soft and juicy.
But this problem is usually complained about by non-professional cooks.
A dish prepared by a chef will certainly be tender.
What is the secret? The answer is simple: pre-soaking the meat.
Important procedure
After finishing beating the meat, the cook should take a bowl, pour 100 milliliters of milk into it and add one raw egg.
The contents of the container must be salted, peppered and mixed well.
Next, the meat, which was previously “processed” with a special hammer, should be dipped into the resulting liquid.
The chops should be placed in an enamel bowl and covered with the remaining milk and egg mixture.
The container with all its contents must be placed on the shelf of the refrigeration unit.
After a few hours, you can take the chops out and start frying.
The result of heat treatment of the meat product will be incredibly soft and juicy cutlets.
The dish will be chewy and have a very bright taste.
Earlier we told you why you should pour boiling water over your liver for two minutes.
