How to cook juicy cutlets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

We are all firmly convinced that the most delicious meatballs were eaten in childhood. As adults, we try to feed our family with the same yummy. Each housewife has her own technology for preparing cutlets, the essence of which is to ensure that they are juicy by the time they are served on the table. It is juicy cutlets that are the pride of a professional and home cook.

Simply reproducing a finished recipe does not always give the desired result if you do not understand the step-by-step goals of the workflow. To get juicy cutlets, it is necessary that the raw materials for cutlets be able to give this juice. And the second component of success is to keep the juice inside the product.

The most common raw material for cutlets is meat. Cutlets from potatoes and other vegetables are prepared using a different technology. And it doesn’t matter what kind of meat you take - veal, pork, lamb, the main thing is that it be fresh and juicy. The degree of fat content of meat can be chosen based on your own preferences, but more juicy cutlets are obtained from meat with a little fat.

A piece of meat needs to be prepared forgrinding, cleaning from all films and tendons. Not because the meat grinder can’t cope with them, it’s just that these particles are compressed under the influence of high temperature and destroy the structure of the cutlet. As a result of internal intervention, the cutlet loses its shape and juice. In such cases, many housewives add an egg to minced meat. It saves the cleat from breaking into pieces, but makes it more rigid.

So, the meat is chosen, let it be 500 g to determine further proportions. We grind it in a meat grinder using a medium grate. The pate lattice gives too dense mass. Simultaneously with the meat, you can grind the onion, no larger than an egg. If you absolutely do not like the smell of onions, replace it with a raw potato of the same size. But it needs to be grated on a fine grater.

Onions add juiciness to minced meat, and bread has the ability to absorb and retain liquid. When a loaf of bread weighed 1 kg, the recipes recommended taking an eighth of a loaf of bread per pound of meat. Converting this to grams, we get that we need 125 g of bread. It must first be soaked in water or milk, or better - in a mixture to reveal its structure. Then squeeze the bread, excess moisture is not needed in minced meat, it will not stay inside and will begin to flow out during frying.

Let's move on through the process. The three main components - meat, onions, bread, put in a bowl and beat well with your hand. Knead the minced meat like dough to fill it with air, make it lighter. Leftadd your favorite spices and s alt. Black pepper, cumin, nutmeg and coriander harmonize well with meat. Although many people prefer coriander to fish dishes.

Soft and juicy cutlets are obtained with proper frying. If mistakes are made at this stage, good stuffing can be hopelessly spoiled. Preliminary, 6-8 cutlets should be formed in the form of an oval, no thicker than 2 cm.

Now, heat up a heavy-bottomed frying pan well by pouring vegetable oil. In no case should you put cutlets on a slightly heated frying pan. Quickly putting the cutlets in a well-heated oil, fry them on each side so that the crust grabs. It is enough to spend one and a half minutes on each side. Then reduce the fire and bring the cutlets to readiness. The crust will not let the juice flow out. It is best to serve cutlets piping hot.