Never add this to cutlets: ingredients that spoil the dish

Juicy homemade cutlets are a favorite dish of many. But even experienced housewives can make mistakes that ruin the taste and texture of this dish. Some ingredients that seem familiar can actually make cutlets dry, tough, or shapeless. To avoid disappointment, you should know what not to add.

The FoodOboz editorial team will tell you what foods are best not to add to minced meat for cutlets. These tips will help you cook a truly perfect dish.

Too many spices

Classic cutlets should have a natural meat flavor, so overdoing it with spices can ruin it. Black or red pepper is best. Adding aromatic herbs, suneli hops, or complex seasoning mixtures can change the traditional flavor of the dish beyond recognition.

Milk

Many people are used to soaking bread in milk, believing that this will make the cutlets more tender. In fact, milk can make the minced meat tougher, which will negatively affect the texture of the finished dish. Instead of milk, it is better to use plain water. And if you want to add tenderness and a light creamy flavor, it's better to put a little butter in the minced meat.

Eggs

Although eggs are often used as a binder, they are not always appropriate in cutlets. The reason is that the protein thickens quickly during frying, making the patties dry and hard. The moisture content of the soaked bread in the minced meat is usually enough to keep the cutlets in shape and prevent them from falling apart.

How to cook the perfect cutlets

To get tender, juicy, and flavorful cutlets, it's important to choose the right ingredients. The basis should be high-quality meat, a little onion, bread soaked in water, salt and pepper. Add other ingredients with caution so as not to disturb the perfect balance of flavor and texture.