In order for cutlets to be popular among family members, they must be tasty.
It is also important to ensure the proper degree of softness.
However, the dish may turn out tough due to some mistakes, reminds the culinary expert of the online publication BelNovosti, chef Yulia Arkhipova .
What are the main shortcomings?
Chicken eggs
Few people know that many cooks and experienced housewives have long since stopped using chicken eggs in the process of preparing cutlets.
This ingredient, of course, “glues” the components together, but it is precisely this ingredient that should be blamed in case of failure.
Too often, using chicken eggs results in tough cutlets.
Milk
Many housewives use milk to make cutlets. As a rule, it is in milk that bread is soaked, which is added to the mince.
However, you shouldn't do this.
Cutlets prepared using water turn out softer and tastier.
Earlier we talked about the tricks that will help you fry perfect potatoes .
Expert: Julia Arkhipova
