Cutlets are perhaps the most common and favorite minced meat dish prepared at home in Russia – it’s quick, simple and very tasty.
The main difficulty is that it is not always possible to achieve the desired juiciness of the cutlets – sometimes they come out dry and hard, which reduces their taste.
And the point here is not in the choice of meat type.
My friend, who works as a cook in a restaurant, is famous for her cutlets that people are willing to stand in line for.
After much persuasion, she shared with me the secret of making perfectly juicy cutlets, and now I want to share this secret with you.
The secret is in the marinade According to my friend, the key to the juiciness of the cutlets is marinating the minced meat, which came as a complete surprise to me. And what about you?
Now about the details.
Ideal cutlets are obtained from meat cut with a knife, although using a meat grinder greatly simplifies the process.
For minced meat, it is recommended to use two types of meat: one fattier, such as pork, and one leaner, beef or chicken.
Spices are added to the prepared minced meat, including the obligatory black pepper, as well as others to taste.
