7 secrets to making perfect cutlets

Cutlets are a very tasty and satisfying home-cooked dish that will diversify your diet and make a great lunch option. But they often turn out to be too overcooked, "stuffed" and greasy.

The FoodOboz editorial team shares 7 secrets of cooking delicious cutlets that always turn out very well.

1. Minced meat

To make the cutlets tasty and juicy, use mixed minced meat, which will be 3/4 beef and 1/4 pork, veal, poultry, or lamb.

2. Bread

Be sure to add white bread without a crust to the minced meat, which should be soaked in milk, this will give the cutlets a very pleasant flavor.

3. Sour cream and potatoes

If you want the cutlets to be juicy and soft, add a little grated potato or a spoonful of sour cream to the minced meat.

4. Butter

Try to put a small piece of butter inside each cutlet, this will make the dish very tender and soft.

5. Protein

Be sure to try adding whipped protein to the minced meat, but you should give up the yolk if you don't want to spoil the cutlets.

6. How to knead properly

Knead the finished minced meat thoroughly for about 5-10 minutes, so that the cutlets are firm and tasty. Then leave it to rest for 1 hour in the refrigerator.

7. How to fry and stew properly

The taste of cutlets also depends on how they are fried. Therefore, the correct way to do it is as follows: form the cutlets, put them in a hot frying pan with oil, and fry for the first 30-40 seconds over high heat, this will help the juice inside to be fully preserved and the cutlets will be very juicy. Then reduce the heat and after a minute turn the cutlets over and increase the heat again for 30 seconds. Fry the cutlets over medium heat, periodically pouring oil over them.