Author: Nia Rouseberg
Time for reading: ~3
minutes
Last Updated:
August 08, 2022
Cutlets are one of the favorite dishes of adults and children. Housewives are quite willing to cook cutlets, as they are nutritious, tasty and are always popular with households.
Cutlets are one of the favorite dishes of adults and children. Housewives are quite willing to cook cutlets, as they are nutritious, tasty and are always popular with households. But cooking cutlets sometimes turns out to be a failure, as they are not as juicy as we would like.
There are many tricks that will help you cook really juicy cutlets. Our advice will help you understand this issue, and your cutlets will always be juicy, fragrant and tender.
Recipes with minced pork
Step 1
For work, we need minced pork - 500 grams, 1 onion, loaf - 60 grams, flour - 5 tbsp. l., water - 0.5 tbsp. l., butter - 1 tbsp. l., sunflower oil for frying.
Step 2
Properly selected meat greatly affects the juiciness of cutlets. The best for cutlets is the front part of the carcass, the shoulder blade. For minced meat, it is better to choose several types of meat, such as pork and beef. It is better to twist the meat in a meat grinder 2-3 times.
Step 3
To make the cutlets juicy, you should add the necessary ingredients to the minced meat. One such ingredient is onion. Cut the onion for cutlets should be very fine or you can even grate it. Finely chopped onion as part of cutlets is one of the guarantees of their juiciness and tenderness. Also, grated pumpkin, zucchini, beets, carrots or potatoes can be added to the minced meat for juiciness.
Step 4
The loaf that you are going to add to the minced meat should be dried, not fresh, as this will also affect the structure of the minced meat, its stickiness. The loaf should be soaked in water, not in milk. If you soak bread in milk, then this can deprive the cutlets of juiciness due to the interaction of milk proteins and meat. When adding, the soaked loaf should be slightly squeezed out of the liquid and the crumb itself should be added to the minced meat, without crusts. Bread should not be much.
Step 5
In order to get juicy cutlets, the minced meat should be beaten well and kneaded. This will enrich the minced meat with oxygen and increase stickiness. At the end, mix a small amount of butter and 0.5 tablespoon of ice water into the minced meat.
Step 6
Send well-beaten minced meat before forming cutlets for 30 minutes in the refrigerator. This will also affect the juiciness.
Step 7
To make the cutlets more juicy, form sufficiently large cutlets. The bigger they are, the juicier they will be. Form patties with wet hands and make sure that there are no seams or cracks on the surface. This is very important so that the juice does not stand out from the cutlets when frying.
Step 8
Thoroughly coat the cutlets in breadcrumbs. Flour, breadcrumbs, nuts, sesame can serve as a breading. The main thing is that the breading should be on all sides of the cutlet blank, since it is thanks to the breading that a fried crust forms on the cutlets during frying, which will seal all the juices inside and prevent them from escaping during frying.
Step 9
Spread the cutlets exclusively on a well-heated pan with vegetable oil. The rapid formation of a fried crust on the surface of cutlets is one of the conditions for obtaining a juicy result. Turn them over carefully so as not to damage the formed crust, because if you damage it, the juice will begin to flow out of the patty and this will make the patties less juicy.
Step 10
At the end, be sure to add a small amount of water or broth to the pan and steam the cutlets under the lid over the smallest fire for 7-10 minutes. This will make the meatballs even juicier.
Step 11
Our meatballs are ready.