When preparing food, many people mistakenly add ingredients that do not belong there.
And if it seems to you that there is nothing complicated in preparing tasty and juicy cutlets, then do not be surprised when they turn out rough and tough.
Culinary expert of TUT NOVOSTI, chef and fourth-class baker Yulia Arkhipova will tell you which ingredients are considered unnecessary.
What you shouldn't add to cutlets
You may be surprised to learn that there is no place for eggs in minced meat. Despite its binding effect, the chicken egg is the main reason why the cutlets turn out tough and hard.
If you are afraid that the dish will fall apart during cooking, it is better to use boiled or raw potatoes, which, thanks to the starch, will glue the minced meat together just right.
Secondly, there is no place for bread in minced meat. Many people prefer to add it to make the minced meat bigger, but if you add grated zucchini, this trick will make the dish leaner and airier.
The third ingredient that has no place in minced meat is mayonnaise. It only makes the already high-calorie dish even fatter, although to make it juicy it is enough to simply knead and beat the minced meat well.
Author: Irina Tint
Expert: Arkhipova Julia
