How to make your cutlets juicy and tasty?

In Europe, cutlets (côtelette) are included in the category of gourmet dishes and are pieces of meat on a bone. Thanks to the meat grinder, the Russian version of the meat delicacy has become a mass pleasure. But, every self-respecting housewife will definitely find what to add to the minced meat for cutlets, so that they were especially juicy and delicious.

How to choose the right base for the meat

The nutritional quality of a cooked dish depends entirely on the ingredients used. Any half-finished product will suffer a defeat in comparison with hand-picked, purchased and processed meat. The following nuances should be considered when buying.

1. For cutlets, you can not use steamed meat. In this case, the dish acquires a bright taste of a killed animal. The flesh should be elastic, seasoned, mature.
2. Quality meat is distinguished by its color. The longer the product lies on the counter, the more the red and pink hue is replaced by brown-gray. The fat layer of lamb is cream-colored, while the rest of the meat is white.
3. There should be no mucus, excessive moisture or incomprehensible spots on the surface of the product. In fresh meat, the trace from the pressure of a finger quickly disappears.

It is better not to buy frozen pieces because it is impossible to check the quality, terms and conditions of storage. Even if the seller convinces you otherwise.

Characteristics of meat parts

Choosing a meat base, it is a good idea to remember the lessons of anatomy. The less muscle mass is involved in motor activity, the softer and more tender it is.

Of beef carcasses for minced meat cutlets suit: the back part (especially entrecote), ovovalok, kostrevets, rump, ssek. An exceptional advantage - loin, sirloin.

Pork carcasses: shank, dorsal, loin, loin, top of ham. Neck contains a lot of fat, but not bad in common with chicken mince. For poultry meat base suit breasts and thighs without skin.

Lovers and connoisseurs of a special, characteristic flavor should give preference to the lamb thigh and rump.

The juiciest, softest, tastiest cutlets are made by mixing ground veal, pork and beef. If the minced meat is made from tenderloin, the cutlets will just melt in your mouth.

What are the ingredients that make these cutlets juicy and delicious?

Wheat bread

A kind of leavening agent for meat. Delays the juice in the cutlets, tends to come out during frying, keeps puffiness. But, the airiness of the dish gives only stale bread. Fresh bread turns minced meat into dough.

Egg

For puffy and juicy cutlets, only egg white is used, which is beaten until it no longer clings to the whisk.

Potatoes

The shredded raw root vegetable adds extra juiciness and softness, and the starch it contains binds the components of the mince. Boiled potatoes retain their ideal shape.

Butter

Melted butter is introduced into the mince for a rich flavor. The usual is used to fry surprisingly soft cutlets.

Breading

It creates a kind of barrier that keeps juiciness. For flavoring, dry spicy herbs are added to breading.

Onions

An indispensable ingredient for flavor and juiciness. They should be fried or parboiled. If you take the raw fruit, immediately proceed to cooking, so that the stuffing does not sour.

Important! In cutlets from turkey or chicken, venerable chefs do not add onions. It is believed that the vegetable kills the subtle flavor of the meat.

Cooking tips

To make the cutlets juicy, tender, flavorful and did not lose their puffy shape, the mince must be enriched with oxygen. Experienced hostesses always give the meat preparation a good kneading, and then "beat out":

1. Stuffing is placed in a thick plastic bag, which will protect kitchen surfaces from splashing.
2. The filled package is lifted over the table and tossed down.
3. The manipulation is repeated 15-20 times - this helps all the ingredients "make friends" with each other.

If the soaked bread has turned the minced meat into a liquid mixture, send the preparation to the refrigerator for 1 hour. At low temperatures, the additional ingredient will absorb the excess liquid.

How to cook juicy and tender cutlets

Vegetable additives are a great opportunity to combine the useful with the pleasant. At the output you get an unusually juicy and tasty dish.

1. Prepare: 0.5 kg of minced meat, 1 chicken yolk, 70 ml of milk, 1 onion, vegetable oil, flour or breadcrumbs for breading, salt. Boil 1 pc beets, 2 potatoes, peel. The volume of vegetables everyone will determine according to their own preference, but chop them carefully.
2. In the prepared minced meat, introduce the protein, milk - mix well.
3. Add fried onions, chopped beets and potatoes, salt to taste. Knead everything until a homogeneous mass.
4. Make small patties, roll in flour or breadcrumbs. Preheat frying pan, fry on both sides.

Any author's recipe can be adapted to your tastes and get a unique dish. Go for it!