Never cook cutlets like this: why they often turn out dry and pale

Cutlets are a great meat dish for breakfast, lunch or dinner. They go well with any side dish and are quite satisfying. But even experienced housewives often make mistakes that fail to achieve the desired result in the preparation of such a simple culinary masterpiece.

The FoodOboz editorial team will tell you what mistakes are most often made when cooking cutlets. You will be able to correct them very easily.

Do not cut off fat and tendons

If you do not remove fat, tendons, or silver film from the meat, it will remain tough and stretch. This leads to the cutlet losing its uniform texture and not becoming soft.

Lack of seasoning in the meat

Insufficiently seasoned meat makes the cutlet tasteless. After pounding the meat, season it generously with salt and pepper and leave it for half an hour to allow the spices to penetrate.

The wrong approach to flour

Simply using all-purpose flour is not enough. You need to mix it with cornstarch for a crispy crust, and add salt, pepper, and other spices for a rich flavor.

Do not add water to the egg

The egg should be liquid for easier application. It is better to add a liquid that will enhance the flavor, such as a little vinegar or beer, rather than plain water.

Insufficient seasoning of the crust

Breadcrumbs should be well seasoned. In addition to salt and pepper, you can add crunchy ingredients such as tortillas, nuts, or breadcrumbs.

Lack of flavor in the oil

To add flavor to the oil, you can add garlic, dried chili peppers, or herbs such as rosemary. This will help make the meat even more delicious.

Be sure to try the first cutlet

Fry one cutlet first to check the amount of seasoning. If necessary, add salt to hot patties immediately after frying for better flavor.