It is unlikely that there is a housewife who would not be able to cope with the preparation of cutlets.
Another thing is how they will turn out: if you want the dish you make to taste like a restaurant dish, listen to the advice of the expert of the online publication BelNovosti, chef Yulia Arkhipova .
Below you will find culinary tricks that will make the cutlets juicy, appetizing and, of course, delicious.
Eggs
Eggs are often included in the composition of minced cutlets to increase the volume of meat mass, but it is high time to abandon the usual actions, since the egg in the composition of cutlets, especially the protein, makes the dish rubbery in taste.
Onion
The problem with onions is that they can overpower the natural flavor of the meat. Instead of mixing them with other ingredients in the ground meat, serve them as a gravy with the cutlets.
Bread
Bread soaked in water or milk can result in the cutlets on your table being tough and dark. But the absence of this product in the list of ingredients makes the cutlets juicier and tastier.
Mayonnaise
Want the mince to stay juicy? Use kneading and beating, but never add mayonnaise.
Earlier we shared a recipe for a delicious liver pate .
Expert: Julia Arkhipova
