The most important mistake that everyone makes is soaking bread in milk and putting it on the eye. And the egg is still added. It is not right! I have the RIGHTEST recipe for perfect cutlets - today I will share it with you. My patties are always praised by everyone, asking for supplements and eating everything, no matter how much I cook.
Ingredients:
minced meat
onion
garlic
flour
bread
salt
spices
water
frying oil
greens for decoration
Preparation:
The whole feature of delicious "correct" cutlets is in the ratio of bread and minced meat. How much bread do you put in? I, like many before, took bread by eye. And this is a big mistake!
So, we take 500g of minced meat, add 1 large onion - we pass it through a meat grinder, you can grate it on a grater or chop it with a blender, but do not cut it, the onion should be very small.
Add salt to the minced meat to taste, spices (I only have black ground pepper), a couple of chopped garlic cloves.
And now the most interesting and important thing is bread. We take 4-5 slices of white bread (not rolls!), Cut off the crusts, and fill the crumb with water. Not milk!
As soon as it softens, we squeeze it out and ideally weigh it, it should be about 200g. That is, the proportions are as follows: for 500g of minced meat, 200g of soaked and squeezed bread. Approximately 60/40 turns out.
The bread should be homogeneous, so we also pass it through a meat grinder or interrupt with a blender.
Add bread to the minced meat, pour 50 ml of water and knead well with your hands, and then beat it off - take the minced meat and throw it into a bowl 10 times.
I do not add an egg to the minced meat - the cutlets hold their shape well without it and do not fall apart. The main thing is to beat off the minced meat well so that there is no air inside.
If everything is done correctly, the minced meat turns out to be homogeneous, in consistency like a paste. Form cutlets with wet hands, roll in flour (or bread crumbs) and fry on both sides in vegetable oil.
The cutlets are soft, juicy, fluffy - very tasty! Try it yourself! For a side dish, I serve mashed potatoes, pasta, buckwheat, pea puree or rice.
By the way, delicious gravy, like in the dining room, is perfect for cutlets. Here is the prescription:
Fast gravy for cutlets, like in the dining room. There is no better recipe yet (try it yourself)
Read also: How I remove chemistry from store-bought chicken: 2 proven ways (share)
Write in the comments how you cook cutlets? What other secrets are there to make the cutlets juicy and tasty?
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