Making fluffy and juicy cutlets for lunch is easy! However, it is important to avoid common mistakes that can negatively affect the structure and taste of the dish.
Mistake 1
By not adding moist bread crumbs to the minced meat, one can forget about the fluffiness of the cutlets. This component absorbs the juices from the meat, making the dish juicier. However, it is important not to overdo it to avoid a tasteless treat. For 1 kg of minced meat, 250-300 g of bread is sufficient.
Mistake 2
Eggs can negatively affect the fluffiness and lightness of the cutlets. When frying, the protein coagulates, and the dish becomes tough and dry. If the minced meat is thoroughly kneaded, eggs may be unnecessary.
Mistake 3
Culinary masters often add a piece of lard to the minced meat, and this is not accidental. Lard adds juiciness, lightness, and a richer flavor. Additionally, this technique allows for a reduction in the amount of oil needed for frying.
Mistake 4
Cutlets must be breaded. This prevents the entire contact of the preparation with the bottom of the pan, which prevents burning and ensures even frying. As a result, an appetizing crust is formed, while the meat inside remains juicy.
