Homemade cutlets always evoke cozy associations with childhood, mother’s kitchen and grandmother’s smile. But it is not always possible to achieve that same juiciness so that the cutlets are not dry.
Experienced housewives shared the secrets they learned from their great-grandmothers. With them, the cutlets will melt in your mouth, and the family will ask for more.
Ingredients
- Minced meat (pork, beef or mixture) – 600 g
- Onion – 1 pc.
- Egg – 1 pc.
- Salt, pepper – to taste
Secret ingredients for juicy cutlets
1. Milk and white bread
Take a couple of pieces of white bread (or buns) and soak them in milk for 5-10 minutes. Then squeeze and add to the minced meat. This way the cutlets turn out airy and juicy, because the bread retains moisture and the milk softens the structure.
2. Butter
Before forming the cutlets, add a small cube of butter to each cutlet. During frying, the oil will melt, saturate the minced meat from the inside, and the cutlets will literally melt in your mouth.
If you want to make the dish dietary, replace the butter with a spoonful of sour cream, the effect will remain, but the taste will become more delicate.
3. Onions and cold water
It is better to grate the onion on a fine grater or chop it in a blender – this way it will give juice and be evenly distributed in the minced meat. Add a couple of tablespoons of cold water or cream – this will give the cutlets lightness and prevent them from drying out.
How to fry
- Form cutlets and roll them in breadcrumbs or flour.
- Fry on both sides over medium heat until golden brown.
- Then add a little water or broth, cover and simmer for 10-15 minutes.
- This way they will remain soft on the inside and deliciously crispy on the outside.
- For a dietary option, you can bake the cutlets in the oven at 190°C for about 25 minutes.
After these secrets, the cutlets turn out tender, juicy and flavorful, and not dense and dry. They literally melt in your mouth, and there is a smell in the kitchen that makes everyone in the house come running.
