How to Cook Fluffy Juicy Cutlets: A Trick Not Every Housewife Knows.

How to Make Juicy Cutlets

Everyone loves juicy tender cutlets that can be enjoyed for lunch, dinner, or as a snack.

But not every housewife manages to fry them just right.

A lot depends on the meat. However, even the most unsuccessful minced meat can be fixed with one ingredient, writes unian.

Experienced chefs say that even they sometimes end up with dry cutlets, despite various "softeners" like bread, milk, and oatmeal flakes. There is only one product capable of turning ordinary cutlets into a work of art. It's baking soda.

This ingredient retains moisture in the minced meat and "works" as a leavening agent, so the cutlets will not only be soft but also won't fall apart during frying. Even better, if you make cutlets with baking soda and starch - you definitely won't go wrong. Remember the ideal proportion - for 0.5 kg of minced meat, you need 0.5 tsp of baking soda.

Recipe for Cutlets with Baking Soda

Baking soda is suitable for minced meat for lula kebabs, cutlets, meatballs - for any minced meat dishes. We offer a proven recipe specifically for homemade cutlets:

• Pork - 500 g
• White bread - 60 g
• Onion - 45 g
• Chicken egg - 1 pc.
• Garlic - 1 clove
• Baking soda - 0.5 tsp
• Bread crumbs - 50 g
• Vegetable oil for frying - 45 g
• Salt, black pepper - to taste

Place the minced meat in a deep bowl, add minced onion, garlic, and softened bread. Mix, add baking soda, salt, and pepper. Baking soda may not be necessary for chicken or turkey mince - this meat is quite tender already. The ingredient works best with pork, beef, or a meat mix.

Beat in the chicken egg and mix again. Beat the minced meat and let it sit for 15-20 minutes to saturate with oxygen.

Coat each meat patty in bread crumbs. Fry the cutlets in a pan greased with oil, for seven minutes on each side. Then place them all together, cover with a lid, and simmer for 15 minutes.

Why Not Add Milk

Many housewives consider it necessary to add a bit of milk to the mince. However, professional chefs find the milk component unnecessary. And there's a reason. The problem lies in the rapid "binding" of meat and milk proteins.

As a result of this reaction, the cutlets acquire an unsuccessful texture. The dish loses its softness and becomes rubbery.