This recipe makes the juiciest cutlets! It can't be more juicy and tastier. I'll tell you now what trick I came up with to make the cutlets juicy and tasty. Even from chicken breast, which itself is dry, cutlets are excellent. Take note of the recipe - the New Year is coming soon, prepare for guests and loved ones.
How to cook cutlets to be juicy:
In general, you can have any recipe itself - everyone makes cutlets about the same: minced meat + onion + soaked bread + salt and spices. Someone still adds an egg. I don’t put it.
The whole secret of juicy cutlets is in breading, or rather in batter, which keeps all the juices inside.
So what we do: we stick the cutlets and roll them in breadcrumbs or flour, then dip them in a beaten egg and immediately fry on both sides over moderate heat.
Note: Using bread crumbs will result in a thinner but crispier crust. If flour - it looks more like a classic batter. I do this and that - I like both options.
You can do it twice: breading (flour) - egg and repeat again, then the batter will be thicker.
The main rule: do not make too small cutlets, their size should be about 7 cm in diameter.
Serve mashed potatoes, buckwheat, pasta, peas, rice and anything else as a garnish. Very tasty! Here is such a simple recipe for juicy cutlets in batter. Bon appetit, my dears!
Read also:
If you liked the recipe for batter cutlets, please, like it. Also subscribe to the channel so as not to miss new recipes and articles. Thanks!