It’s hard to imagine that chefs can make completely different cutlets from roughly the same set of ingredients.
If you want people to line up for your cutlets, you just need to master a few tricks.
Our magazine’s culinary expert, chef Yulia Arkhipova, tells us what they consist of.
What secrets are worth knowing?
Two types of meat
You shouldn’t make cutlets from just one type of meat. Adding a second type helps the minced meat become juicier, more aromatic and tastier.
You should always take pork as an additional type.
Spices
You don’t need a lot of spices: the taste of the cutlets won’t improve. In most cases, it will be enough to add a little pepper, salt and a pinch of any kind of greens.
Marinating
This is an important step that many people forget about. However, marinated minced meat is several times tastier than usual. You need to keep the preparation in the refrigerator for at least an hour before frying.
