Many experienced housewives have noticed that cooking cutlets in the oven has its advantages.
Often the meat treat turns out to be of significantly higher quality.
If you want your oven-baked cutlets to be fluffy and juicy, you should remember three secrets, notes Yulia Arkhipova , a culinary expert for the BelNovosti online publication.
What do these secrets consist of?
Don't "grind" when preparing minced meat
It is important to remember that grinding the mince too finely can make the dish too dry and tough. Therefore, it is worth leaving the grinding medium.
It is also worth sticking to a combination technique: combine beef or chicken with pork.
Dry bread
We are used to the fact that bread, which was previously soaked in water or milk, is added to the mince. However, it is worth trying to add the product in dry form.
It is believed that the cutlets will turn out even juicier.
Oil
Some people initially grate butter and add it to the mince. But there is a more interesting way to use the product.
Before you start baking the cutlets, it is worth placing a small cube on each one.
Earlier we talked about how to cook pollock in sour cream sauce .
Expert: Julia Arkhipova
