Cutlets will always be relevant: they can be served both during feasts and during regular lunches and dinners.
No one will refuse a juicy, crispy cutlet, which is why the dish is so popular and in demand.
The method of cooking cutlets is also not too complicated, but the culinary expert of the online publication "BelNovosti", chef Yulia Arkhipova, advises not to lose sight of three important points.
What tricks are we talking about?
Don't forget about a piece of lard
Even a small piece of this product, twisted in a meat grinder, will have a very noticeable effect. The taste of the cutlets is rich.
Lard also provides juiciness.
Potato
If you want the cutlets to be soft and juicy, then instead of chicken eggs, use one small potato per half a kilo of meat.
The vegetable is chopped using a grater and excess moisture is squeezed out.
Add some greenery
Some people are afraid that greens will kill the aroma and taste of cutlets. But this is a misconception. A small amount of dill and parsley will make cutlets more interesting.
Earlier we talked about what absolutely must be added to syrniki .
Expert: Julia Arkhipova
