Minced cutlets are one of the easiest dinners to prepare. However, one mistake is enough for them to fall apart during frying and ultimately look unappetizing. Therefore, it is worth knowing what mistakes to avoid and what to use so that our minced meat always turns out perfect.
If it often happens that the minced cutlets we prepare fall apart during frying and lose their shape, it is worth checking whether we are not making a common mistake. It is known that eggs are the key ingredient of meatloaf, which acts as a natural glue on other products. Thanks to them, the cutlets are juicy, compact and do not fall apart during frying.
However, it is easy to make a mistake and add too many eggs. Then they will have the opposite effect and make the cutlets too compact and will not keep their shapethey will only fall to pieces. Therefore, it is worth following the principle suggested by experienced chefs: add two eggs for every kilogram of minced meat. This proportion will give them the perfect consistency.
Also remember not to fry the cutlets in too cold fat. Instead, you should cook them over medium heat until they are lightly browned, and then reduce the burner power and fry them covered.
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Therefore, it is worth keeping the right proportions to fry perfect, juicy and tasty minced cutlets. Contrary to appearances, it is not difficult and all you need is a good, proven recipe to enjoy a delicious dinner. Here are the ingredients needed to make minced cutlets:
- 1 kg of ground shoulder or neck,
- 2 eggs,
- 1 onion,
- 1 stale roll soaked in milk,
- 2 cloves of garlic,
- chopped parsley,
- breadcrumbs,
- fat for frying,
- sun,
- pepper.
The first step is to chop the onion and fry it in butter until translucent. Then put the minced meat into a bowl and add the well-squeezed milk roll. Add fried onion, parsley and pressed garlic.
Then crack the eggs into a bowl and season the entire mixture with salt and pepper. Knead it thoroughly until it becomes compact and slightly sticky. After making the dough for the cutlets, wet your hands with water and form cutlets from it. Roll them in breadcrumbs and fry in hot fat on both sides until they become golden. Minced cutlets can be served with salad, buckwheat or purée.
