Food and drink, Recipes
How to cook juicy cutlets
We are all firmly convinced that the most delicious cutlets were eaten as a child. Having grown up, we try to feed our family with the same delicacy. Each housewife has its own technology of cooking cutlets, the essence of which is to ensure that they are succulent at the time of filing. It is juicy cutlets - the pride of the cook professional and home.
A piece of meat should be prepared for grinding, clearing off all the film and tendons. Not because the meat grinder can not cope with them, it's just that these particles shrink under the influence of high temperature and destroy the structure of the cutlets. As a result of internal intervention, the cutlet loses its shape and juice. In such cases, many housewives add the egg to the ground meat. It saves the tunic from breaking into pieces, but it makes it more rigid.
Onions add juiciness to minced meat, and bread has the ability to absorb and retain liquid. When a loaf of bread weighed 1 kg, the recipes recommended that one-eighth of a loaf of bread should be taken for a pound of meat. Translating this into grams, we will find that we need 125 grams of bread. It must first be soaked in water or milk, or better - in a mixture to open its structure. Then the bread is wrung out, the excess moisture in the minced meat is not needed, it will not stay inside and will start to flow during the frying.
Soft and juicy cutlets are obtained with proper frying. If you admit at this stage of error, a good stuffing can be hopelessly spoiled. Preliminary, it is necessary to mold 6-8 biscuits in the shape of an oval, not thicker than 2 cm. If there is a Teflon-coated frying pan, you do not need to cut the cutlets in flour, they will less fat.
Now we will warm up the frying pan with a thick bottom, pour in vegetable oil. In no event should you put cutlets on a slightly heated frying pan. Quickly laying the cutlets in a well-heated oil, fry them on each side to grab a crust. It is enough to spend one and a half minutes on each side. Then reduce the heat and bring the cutlets until ready. The crust will not let the juice flow out. It is most delicious to serve cutlets with heat and hot.
Similar articles
Trending Now