Cutlets will never be dry: how to cook a popular dish correctly

Cutlets are a dish that combines different culinary traditions, but every housewife strives to make them juicy and flavorful. Often, the problem of dryness is related to the cooking technique or the choice of ingredients.

The FoodOboz editorial team will tell you about the ideal way to create tender and juicy cutlets. Some interesting secrets are worth trying in your kitchen.

To make the cutlets richer and more flavorful, add fried bacon and breadcrumbs soaked in milk to the minced meat. These simple ingredients create an unrivaled flavor and texture of the dish.

Ingredients:

• 1 kg of minced meat (pork + beef)
• 150 g of bacon
• 1 onion
• 80 g of breadcrumbs
• 150 ml of milk
• 1 clove of garlic
• 1 bunch of parsley
• salt, pepper, cumin – to taste
• oil for frying.

Method of preparation:

1. Pour milk over the breadcrumbs and leave them to swell for a few minutes.

2. Cut the bacon into small pieces and fry in a frying pan until golden brown. Then add the chopped onion, stir, and fry for a few more minutes. Season the mixture with cumin and remove from heat.

3. Combine the minced meat with the soaked breadcrumbs, fried bacon and onions, chopped parsley, pressed garlic, salt and pepper. Mix everything thoroughly.

4. Pound the meat a little to make the patties tender. Cover the bowl with cling film and leave it in the refrigerator for 15 minutes.

5. Form the cutlets into the desired size. Fry them in a preheated frying pan with a little oil. Fry for 4 minutes on each side until golden brown.

6. After frying, turn off the heat, cover the pan with a lid, and leave the cutlets for 10 minutes to "come to fruition."

Use combined minced meat (pork + beef) for an optimal balance of juiciness and flavor. Do not skip the resting stage of the minced meat – this will help the ingredients to "make friends." Frying bacon and onions separately adds depth of flavor.