We all firmly believe that the most delicious meatballs were eaten in childhood. As adults, we try to feed our family the same yummy. Each housewife has her own technology for preparing meatballs, the essence of which is to ensure that they are juicy at the time of serving. Juicy cutlets are the pride of a professional and home cook.
Simple reproduction of the finished recipe does not always give the desired result, if you do not understand the step-by-step goals of the technological process. To get juicy cutlets, it is necessary that the raw materials for the cutlets be able to give this juice. And the second component of success is to keep the juice inside the product.
The most common raw material for cutlets is meat.
Cutlets from potatoes and other vegetables are prepared using a different technology. It doesn’t matter what kind of meat you take - veal, pork, lamb, most importantly, that it is fresh and juicy. The fat content of meat can be selected based on your own preferences, but more juicy meatballs are obtained from meat with a small amount of fat.
A piece of meat needs to be prepared for grinding, stripping from all the films and tendons. Not because the meat grinder cannot cope with them, it’s just that these particles are compressed under the influence of high temperature and destroy the structure of the patty. As a result of internal intervention, the cutlet loses its shape and juice. In such cases, many housewives add the egg to the stuffing. It saves the tunic from breaking into pieces, but makes it more rigid.
So, the meat is selected, let it be 500 g to determine further proportions. Grind it in a meat grinder using a medium grill. Paste grill gives too dense mass. At the same time with meat, you can chop the onion, the size of no more than an egg. If you absolutely do not like the smell of onions, replace it with raw potatoes of the same size. But it needs to be grated.
Onions add juiciness to minced meat, and bread has the ability to absorb and retain liquid. When a loaf of bread weighed 1 kg, in recipes it was recommended to take an eighth of a loaf of bread for a pound of meat. Translating this into grams, we get that we need 125 g of bread. It must first be soaked in water or milk, and preferably in a mixture, so that its structure is revealed. Then squeeze the bread, excess moisture in the minced meat is not needed, it will not stay inside and will start to leak during frying.
We go through the process further. Three main components - meat, onion, bread, put in a bowl and beat well with a hand. Knead the minced meat, like dough, to fill it with air, to make it easier. It remains to add your favorite spices and salt. Black pepper, caraway seeds, nutmeg and coriander are in good harmony with meat. Although many prefer coriander to fish dishes.
Soft and juicy cutlets are obtained with proper frying. If you make mistakes at this stage, a good stuffing can be hopelessly spoiled. Previously, 6-8 cutlets should be formed in the form of an oval, not thicker than 2 cm. If there is a pan with a Teflon coating, you do not need to roll the cutlets in flour, they absorb less fat.
Now, well, heat the pan with a thick bottom, pouring vegetable oil. In no case can you put cutlets on a slightly heated frying pan. Quickly putting the cutlets in a well-heated oil, fry them on each side so that the crust grabs. It is enough to spend one and a half minutes on each side. Then reduce the fire and bring the patties to readiness. The crust will not allow juice to leak. It is most delicious to serve cutlets with the heat of heat.