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You can't make cutlets like these at home: what was the secret of cutlets in Soviet catering establishments
26.04.2024 12:30
Cutlets in Soviet catering establishments were delicious.
Moreover, not all housewives were able to prepare such a dish at home.
Chef and culinary expert Yulia Arkhipova told us what the secret of these cutlets was.
The trick to cooking
One of the secrets of making these cutlets was that bread was added to the minced meat.
It accounted for about 40 percent. Moreover, it was soaked in water and then thoroughly mixed with minced meat.
Thanks to this, the cutlets came out soft and juicy.
In addition, Soviet cooks did not use a frying pan to cook cutlets.
They baked them in the oven. This way they saved their time.
Recipe for Soviet cutlets
To prepare them you will need a kilogram of minced pork or beef.
Soak 400 grams of rye bread or loaf in water and combine with meat.
Then take 300 grams of onion and 2 cloves of garlic. Chop them and add to the mince. Salt, pepper and other spices can be added to taste.
Then we form cutlets, sprinkle them with breadcrumbs and put them in a frying pan or on a baking sheet.
Earlier, the chef revealed which ingredient can make the liver very soft and juicy.
