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Previously, it was expensive for our grandmothers to make meatballs. Therefore, to increase the amount of the finished product, vegetables, bread, and cereals were added to the minced meat. However, restaurant chefs usually do not use these ingredients. So is it worth continuing to follow “grandmother's” methods of making cutlets?
Bread in cutlets
It is commonly believed that bread soaked in milk will make the cutlets fluffier. However, in practice, the product does not acquire any particular softness or fluffiness.
In fact, the bread only absorbs the meat juices that are released from the minced meat during frying. Also, you should not trim the crusts, especially if you soak the bread.
Many cooks wonder whether it is really necessary to soak bread in milk. Cutlets turn out better if you add bread to the minced meat dry. For 1 kg of meat, you will need no more than 300 g of bread.
Eggs in cutlets
It often seems that liquid minced meat needs to be made thicker. To do this, housewives add flour, extra bread, or eggs to it. In fact, minced meat should be cooked without these ingredients.
Place the meat mixture in the refrigerator for a few hours - this way the bread will absorb all the liquid faster. Also, do not beat the minced meat to make it thicker, as it will become more viscous and sticky.
Once cooled, you can fry minced meat from liver, chicken or fish immediately. Pork, beef and other types of meat should be left for half an hour at room temperature. If the minced meat remains liquid after refrigeration, you can add breadcrumbs or bread.
You should not add eggs to the minced meat, as they will make the cutlets less juicy and tender. If you do want to add an egg, use no more than one per 700 g of minced meat.
Onion in cutlets
You can add both fried onions and onions ground in a meat grinder to the minced meat. But you should not put onions chopped in a blender. If you also grind the meat in this way, it is better not to do this. Otherwise, the cutlets will turn out dense and low.
You should only add one clove of garlic to the minced meat and onion so as not to overpower the main flavor of the dish. You can pour a little cold water into the liquid minced meat and onion - this will make the cutlets more fluffy thanks to the steam during frying.
To prevent the cutlets from absorbing too much oil, add lard or a piece of butter to the minced meat.
Breading cutlets
Don't forget about breading, as this important step prevents excessive oil absorption. Thanks to this, the cutlets will be crispy on the outside, while remaining tender and juicy on the inside.
Fry the cutlets at a sufficient distance from each other so that they are well cooked. The exact cooking time depends on the size of the cutlets, so you should focus not on a specific period of time, but on the appearance and readiness of the product.
