If you use “clean” minced meat to make cutlets, don’t be surprised that they turn out dry.
Fortunately, the expert of the online publication BelNovosti, chef Yulia Arkhipova, shared a trick, thanks to which the dish turns out much softer and more tender.
To achieve this, the minced meat should include not only the basic ingredients.
In addition to the usual products, add grated raw potatoes or zucchini to the minced meat.
Vegetables release juice, which makes the cutlets juicier.
It is also very important not to overdo it with eggs when preparing cutlets.
For 1 kg of minced meat, two eggs are enough, otherwise the cutlets may turn out tough.
Based on the same amount of minced meat, you should add about 200 g of onion, pre-fried and cooled, since raw onion can make the cutlets taste too harsh.
For reference
Cutlet – in its original meaning: a piece of meat cooked on the bone.
Expert: Julia Arkhipova
