5 Main Rules For Juicy Cutlets

Cutlets are a universal hot dish on weekdays and on holidays. Cutlets can be prepared from meat, poultry, fish, vegetables and offal.

Cutlets are a universal hot dish on weekdays and on holidays. Cutlets can be prepared from meat, poultry, fish, vegetables and offal. And the abundance of toppings and sauces allows even ordinary pork cutlets to be served in a new way every time. 

But all cutlets have one thing in common - juiciness. There are several rules, knowing which, you will cook the most delicious, juicy cutlets with a golden crust.

 

Rule one: choice of meat

Meat is the basis of any cutlets, except, of course, vegetable ones. Therefore, whether the dish is tender and juicy directly depends on the correctness of his choice. And we are talking not only about high-quality raw materials, but also about the type of meat products used for minced meat.

For cutlets, it is best to take the sirloin or shoulder part, but not the back ham. A great solution would be to mix several types of meat, such as beef and pork, turkey and chicken.

 

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Rule Two: Supplements

Minced meat for cutlets, of course, mainly consists of meat. But it is the additives in the form of onions and bread that will make the cutlets juicy.

Onions are best grated on a fine grater and added to minced meat. In extreme cases, you can cut it into small pieces. Moreover, it is clearly not worth skimping on onions: the more, the better, of course, within reasonable limits.

But milk is not the best component of the cutlet mixture, since such an additive makes most types of meat more rigid.

Also put stale bread or semolina soaked in water in minced meat. It is the latter option that will make the cutlets more tender and soft, and at the same time more juicy.

 

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Rule three: airiness

Not only the dough needs to be kneaded thoroughly and for a long time. The longer you stir the minced meat, the more airy, and therefore juicy, the cutlets will become.

Rule four: egg white

If there are too many different softening additives in the cutlet mixture, then most likely, during frying, they will simply fall apart into pieces. To avoid this, and at the same time, in order to make the finished dish more juicy, it is advisable to dip each cutlet in egg white before placing it in a pan. It envelops the meat lump with a film and during heat treatment a minimum of moisture will evaporate from it.

 

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Rule Five: Proper Cooking

No need to wait until a hard, brown crust forms on one side of the patty. It is necessary to turn over cutlets formed from minced meat every 3-4 minutes. Thus, during the cooking time, you will have to shift the cutlets from one side to the other 6-8 times. There is a rule here: the more often, the better. Cutlets are prepared on a small fire, preferably under a closed lid. Ideally, if you have a membrane lid through which steam will escape. 

In addition to the above five basic rules, there are other secrets to making perfectly tasty and juicy cutlets. For example, vegetable supplements. Zucchini, grated on a fine grater, added to minced meat, will not only add juiciness to the finished dish, but also make its taste special. Some very creative chefs use applesauce instead of zucchini. But here you need to be careful, because cutlets can acquire a sour taste, and this is not to everyone's taste.

 

Eggs are an indispensable component of minced meat. But there shouldn't be too many of them. For 1 kilogram of meat, a couple is enough. If you overdo it, the cutlets will turn out tough.

Armed with a few simple rules to follow, you can easily cook cutlets, for which all households will literally line up in a queue. Such a dish will be the pride of any feast.