How to cook juicy cutlets

We are all firmly convinced that the most delicious cutletsate in childhood. Having grown up, we try to feed our family with the same delicacy. Each housewife has its own technology of cooking cutlets, the essence of which is to ensure that they are succulent by the time they are served. It is juicy cutlets - the pride of the cook professional and home.

Simple recipe playback does notalways gives the desired result, if one does not understand the step-by-step goals of the technological process. To get juicy cutlets, it is necessary that raw materials for cutlets be able to give this juice. And the second component of success is to keep the juice inside the product.

The most common raw material for cutlets is meat.Cutlets from potatoes and other vegetables are prepared using a different technology. And it does not matter what type of meat you take - veal, pork, lamb, the main thing is that it is fresh and juicy. The degree of fat content of meat can be chosen based on your own preferences, but more juicy cutlets are obtained from meat with a small amount of fat.

A piece of meat should be prepared for grinding,having cleared from all film and tendons. Not because the meat grinder can not cope with them, it's just that these particles are compressed under the influence of high temperature and destroy the structure of cutlets. As a result of internal intervention, the cutlet loses its shape and juice. In such cases, many housewives add the egg to the ground meat. It saves the tunic from breaking into pieces, but it makes it more rigid.

So, the meat is selected, let it be 500 g fordetermining further proportions. We grind it on the meat grinder using the middle grate. The pate lattice gives too dense mass. Simultaneously with meat, you can rinse the bulb, the size of no more than an egg. If you absolutely do not like the smell of onions, replace it with raw potatoes of the same size. But it should be grated on a fine grater.

Onion adds juiciness to minced meat, and bread hasability to absorb and retain liquid. When a loaf of bread weighed 1 kg, the recipes recommended that one-eighth of a loaf of bread be taken for a pound of meat. Translating this into grams, we will find that we need 125 grams of bread. It must first be soaked in water or milk, or better - in a mixture to open its structure. Then the bread is wrung out, the excess moisture in the minced meat is not needed, it will not stay inside and will start to flow during the frying.

We go on the process further.The three main ingredients - meat, onions, bread, we put in a bowl and well beat out by hand. We knead the stuffing, like a dough, to fill it with air, to make it easier. It remains to add your favorite spices and salt. It harmonizes well with meat black pepper, cumin, muscat and coriander. Although many people prefer coriander to fish dishes.

Soft and juicy cutlets are obtained with the correctfrying. If you admit at this stage errors, a good stuffing can be hopelessly spoiled. Preliminarily, it is necessary to form 6-8 biscuits in the form of an oval, not thicker than 2 cm. If there is a pan with Teflon coating, there is no need to roll the meatballs in flour, they will less fat.

Now we will warm up the frying pan with a thick bottom,a flush of vegetable oil. In no event should you put cutlets on a slightly heated frying pan. Quickly laying the cutlets in a well-heated oil, fry them on each side to grab a crust. It's enough to spend one and a half minutes on each side. Then reduce the heat and bring the cutlets until ready. The crust will not let the juice flow out. It is most delicious to serve cutlets with heat and heat.