Fried cutlets are good, but it is simmering that turns them into a real homemade dish: soft, juicy and with deep flavor. During the process of slow “returning”, the meat fibers relax and the juices remain inside.
One such method is steaming in a saucepan:
- Pour 1-2 cm of water into the pan.
- Place a wire rack or sieve on top to keep the cutlets from touching the water.
- After boiling, cover with a lid and simmer for 15–20 minutes.
The result: the cutlets become incredibly tender, almost soufflé-like, but at the same time retain the rich meaty taste – no fat, no drying, just pure home comfort.
Based on materials from progoroduhta.ru (18+).
