It will be ground to be chubby and juicy that fingers lick. All thanks to 1 addition

Traditional Polish dinners are second to none. They taste great with potatoes sprinkled with dill and beetroot straight from the jar. Unfortunately, the whole magic is splashed when the minced meat comes out hard as stone. Fortunately, grandma’s triku comes to the rescue.

Every grandmother knows that … milk is added to minced cutlets. Unfortunately, most people replace them with water or completely skip this ingredient, which is a pity. After all, it has meat softening properties due to the content of natural fats and sugars.

Milk loosen the meat mass, which is why it becomes flexible, soft, ideal for making and frying. The cutlets will not fall apart in the pan.

When I combined milk with breadcrumbs, I received a sticky mass. It is she who stops moisture inside ground cutlets. Therefore, both fluffy and incredibly juicy come out. In addition, they do not absorb very fat, but they are nicely blushed.

I usually make chops made of pork. Then I do not have to make a coating of a large amount of eggs or flour, because milk perfectly balances its moisture.

Ingredients:

• 700 g of pork shoulder meat;
• 1/2 cup of milk 3.2 percent;
• 7 tablespoons of breadcrumbs;
• 4 tablespoons of boiled water;
• 1 egg;
• 1 onion;
• 1 tablespoon of salt;
• 1 tablespoon of pepper;
• Frying oil.

Preparation:

To make minced chops, at the beginning I put meat in a bowl and add breadcrumbs, egg, finely chopped onion, salt, pepper. I also add milk.

I make a mass with my handand if it is too moist, I leave it for 5 minutes. At this time, the roll will absorb milk.

In the next step I start frying: I warm up the oil in a frying pan – it must cover the bottom. I form round cutlets from the mass, I flatten them lightly and I fry on both sides until browning.

Then I pour boiled water and soul meat into the pan for 3 minutes under cover – You have to turn them several times. Thanks to this, it will come out softer. I serve minced chops prepared with your favorite additions.