How to Make Minced Meat Cutlets Correctly: A Few Tips

  • In order to make the cutlets juicy and what you can add to the stuffing so it does not fall apart – there are a few tips.

Juicy and tasty cutlets are an indicator of true culinary skill. After all, every housewife dreams of learning how to cook cutlets so that they do not fall apart during cooking.

In order to make cutlets juicy and what can be added to the stuffing, so it does not fall apart – there are a few best practices.

If you wondered how to make minced meatballs – here’s your recipe for meatballs right:

  • Meat (to taste) – 1 kg;
  • Onion – 1 pc.
  • Bread or loaf – 200 grams.
  • Milk – 250 ml.
  • Water – 200 ml.
  • Salt, black pepper – to taste.

Fill the bread with milk and leave for a few minutes so that it absorbs the milk. Grind meat, onion, and bread on a meat grinder. Season with salt and ground black pepper to taste.

Mix well until homogeneous. Pour in water in batches (you may need a little less water). Beat the filling at least 10-15 times.

Put it in the fridge for at least half an hour or an hour, better for 3-4 hours.

Form cutlets, and roll them in flour or breadcrumbs. Fry on each side for 5-7 minutes.

If you’re not sure if the cutlets are cooked inside, put them in a mold and put them in the oven for 10 minutes at 180 degrees. Or put them in a pot, pour a little water, and stew on the stove for 10 minutes.

That said, if you were wondering what to add to the minced meat for the cutlets instead of the loaf or bread, you should consider that it is the additions in the form of onions and bread that will make the cutlets juicy.

In addition, for cutlets, it is best to take the sirloin or shoulder part, but not the back of the ham. And remember, the longer you stir the mincemeat, the airier and, therefore, juicy cutlets will be.

In order for the cutlets not to fall apart when frying before putting them on the pan, each cutlet should preferably be dipped in egg white.

Some people add eggs to the minced meat cutlets, but they should not be too much. For 1 kg of meat 2-3 pcs. are enough. Eggs are not considered a mandatory component, because they can give the finished cutlets stiffness. If you want to add eggs, it is best to incorporate only the yolk into the mince.

What happens if you do not put an egg in the cutlets – they risk falling apart when frying. However, what to replace the egg in cutlets if you do not have it on hand? You can put boiled mashed potatoes instead of eggs (one egg is equivalent to three tablespoons of potato mixture); lean mayonnaise (two tablespoons); mashed round grain rice (three to four tablespoons); grated hard cheese (50 grams); steamed oat flakes (one tablespoon with a heap of flakes and three tablespoons of boiling water, time to swell – 10 minutes). It is one of these ingredients that can be added to the cutlets for stickiness.

Potatoes, mayonnaise, cheese, and flakes can be added directly to the minced meat, rice is better to pass through the meat grinder along with the other ingredients.

It is important to remember that it is not enough to add the gluing component to the minced mass, it also needs to be thoroughly kneaded and beaten.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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