Why do they add Borodinsky bread to pork cutlets and crushed crackers to chicken cutlets?
A culinary trick destroys the myth that bread is added to minced meat solely to save meat.
In fact, a small amount of crumb makes the dish juicier.
As a bonus, the bread binds the minced meat, so you can get by with fewer eggs, which makes the cutlets denser.
Expert of the online publication "TUT NOVOSTI", chef Yulia Arkhipova explained why Borodinsky bread should be added to beef (pork) cutlets, and crushed crackers to chicken cutlets.
Rye bread gives the cutlets a "Soviet" taste, which many are familiar with from childhood. The dish becomes unusually aromatic and tasty.
Instead of bread, ground dry crackers are added to chicken cutlets. Thanks to this component, they become elastic and fluffy.
Sweet wheat bun added to vegetable cutlets (carrots, cabbage) will improve their taste many times over.
Earlier we talked about 4 rules for cooking vegetables. They will help you preserve maximum benefits.
