A simple ingredient that will enhance the dish’s flavor and help increase its volume.
How to cook delicious and tender cutlets
Every housewife has her own recipe for homemade cutlets. Some add white bread, others use semolina, milk, or breadcrumbs. However, professional chefs advise paying attention to another product that can make the dish not only significantly juicier but also increase the number of finished cutlets without losing flavor. We are talking about ordinary finely ground oatmeal flakes. They perfectly absorb meat juice, swell during cooking, and make the texture of the mince more tender and airy.
Why oatmeal flakes?
Unlike bread, oatmeal flakes do not overpower the natural taste of meat. They are practically unnoticeable in the finished dish but perfectly retain moisture inside the cutlets.
In addition, flakes have several other advantages:
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increase the volume of mince;
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help cutlets hold their shape better;
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make the inside soft even after cooling;
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do not let meat juice escape during frying;
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add more dietary fiber to the dish.
This is why many chefs use them instead of white bread or semolina.
How to properly add flakes
Fine, quick-cooking oatmeal flakes are best suited for cutlets. For 500 g of mince, 3-4 tablespoons of flakes are enough.
Before use, it is advisable to soak them in a small amount of warm water or milk for about 10 minutes. During this time, they will soften and mix evenly with the meat mass.
After that, add the flakes to the mince along with other ingredients.
What other products will make cutlets juicier
To make the dish as tender as possible, chefs advise not to forget about other components.
Onions add juiciness and natural sweetness. They can be finely grated or pureed with a blender so that there are no large pieces in the finished cutlets. A small amount of cold water or broth makes the mince more pliable and helps distribute moisture evenly.
If lean meat is used, you can add a little butter or finely chopped pork fat. They melt during cooking and make the cutlets especially juicy.
Do not knead the mince for too long
A common mistake is excessive kneading. If you mix the meat mass for too long, it becomes dense, and the finished cutlets may lose their lightness.
It is enough to mix all the ingredients until smooth, then put the mince in the refrigerator for 20 minutes. During this time, the flakes will swell completely, and the mass will become more elastic.
How to fry cutlets correctly
Before placing the cutlets in the pan, the pan should be well heated. First, fry the cutlets for a few minutes on each side until golden brown. Then, reduce the heat, cover the pan with a lid, and bring the dish to readiness.
This method allows you to retain maximum juice inside.
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