Surely many have noticed that the taste of cutlets differs significantly depending on who cooked them..
However, there are certain rules that will help improve the quality of the dish regardless of the chosen recipe..
Our magazine’s cooking expert, chef Yulia Arkhipova, talks about the secrets that will help make cutlets as tasty as possible.
What simple subtleties should you remember?
Add the onion correctly
Don’t chop the onion coarsely and add it to the minced meat: the cutlets won’t be juicier and they’ll have a specific flavor.
It’s better to chop the onion finely and fry it. The cutlets will be much tastier.
Don’t use eggs
Don’t worry about the cutlets falling apart: in most cases, this doesn’t happen. You just need to mix the cutlets well.
To be on the safe side, you can add a little starch or semolina.
But eggs can make the cutlets tough.
Don’t make large cutlets
Such a dish simply won’t bake through or will fall apart when turned over. Therefore, focus on the standard size of cutlets.
