Cooking juicy fried cutlets in practice is not so simple. Some housewives buy selected minced meat, follow all the directions of the recipe exactly, and the dish is still rather dry. To avoid this, you need to know some secrets of cooking minced meat for cutlets.
Pick your recipe
Meat selection
To make the cutlets lush and juicy, first of all, you need to choose the right meat for minced meat. The ideal option would be a fillet edge or a piece from the front of the carcass. If desired, you can add meat from the scapula to the minced meat, but it is better to refuse the back ham, as it has dryness, density and harshness, which are better suited for aspic. The most juicy minced meat is obtained not from one but from several types of meat, for example, lamb, beef and pork.
It is not recommended to add fresh milk to minced meat for cutlets - it will only worsen the external and taste characteristics of the dish.
You can also give the patties juiciness and airiness by carefully kneading the minced meat and repelling it well. This will saturate the meat with oxygen. In addition, it is advisable to add a small amount of warm boiled water to the meat - just as much as the meat absorbs. In this case, after adding the liquid, the forcemeat consistency should resemble the consistency of thick sour cream. As for eggs, they are not an obligatory component of cutlets, as the dish can turn out to be harsh. Therefore, it is better to either exclude the eggs from the recipe altogether or introduce only egg yolks into the minced meat.