The secret ingredient that makes homemade treats tender and juicy is an inexpensive product, and you only need half a teaspoon for this meat cutlet recipe. To prevent the cutlets from becoming tough and dry after frying, add a pinch of baking soda to the minced meat. Other ingredients that contribute to the juiciness of the cutlets include cream, water, finely grated frozen butter mixed directly into the mince, and onion.
Ingredients: ground meat (a mix of beef and pork or pork shoulder) – 1 kg; onion – 1; egg – 1; loaf or white bread – 200 g; salt – 1 tsp; black pepper – ½ tsp; baking soda – ½ tsp; breadcrumbs or flour – for coating; oil – for frying; milk or water – for soaking the bread.
Preparation
The recipe for meat cutlets begins with preparing the mince. Pass the chopped meat and through a meat grinder. If you’re using pre-made mince, the recipe becomes simpler: just add finely chopped or grated onion.
After cutting the crust off the loaf, soak the soft part in or water, let it sit, and then squeeze out the excess liquid.
In a large bowl, mix the squeezed bread with the ground meat, onion, and egg. Add the baking soda, salt, and pepper (for extra juiciness, you can also add a bit more cream or cold water). Mix everything until well combined. Let the mince rest: place it in the refrigerator for half an hour (this time is enough for the baking soda to work on the meat and make it fluffy).
Knead the mince well – this will increase its stickiness, helping it hold its shape better. Form the cutlets (of any size) and coat them in breadcrumbs.
Heat oil in a pan over medium heat and fry the cutlets on both sides (it’s important to achieve a golden crust). Then transfer the cutlets to a pot or baking dish, add a little water to the bottom, and simmer for 10-15 minutes on low heat or in the oven at 180°C.
Life Hack
When adding frozen butter to the mince, it’s best to grate it on a fine grater. Similarly, it’s better to grate the onion rather than chop it – this way, the vegetable will distribute evenly and won’t be felt in chunks. The fine dispersions in the mince are the main secret to the tenderness of the finished dish.
