Top 3 ingredients you shouldn't add to cutlets: you will spoil the dish

Cutlets are one of the most satisfying and delicious meat dishes that almost every housewife knows how to cook. To make the dish juicy and soft, culinary experts advise making them from two types of minced meat. But very often the cutlets turn out to be tasteless and clogged and may even fall apart during frying because the base is not properly cooked.

The FoodOboz editorial team has selected a list of three ingredients that should not be added to the meat base to avoid spoiling the dish.

1. Onions

Onions are often added to cutlets for a spicy flavor but they often burn when frying cutlets and give an unpleasant taste to the dish.

2. Flour

If you add too much flour during cooking, the cutlets will be clogged. They will lose their juiciness and will not be soft and tasty.

3. Fresh white bread

Soft, fresh bread will make the cutlets dry. It is best to use soaked breadcrumbs, which can be made from a stale loaf of bread soaked in plain water, not milk.

Tip: it is best to beat the minced meat and leave it to stand for 10-15 minutes to make the cutlets juicy and tasty.