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A friend from a restaurant shared a recipe for juicy cutlets: the minced meat must be marinated
Ideal cutlets are made from meat cut with a knife, although using a meat grinder greatly simplifies the process.
For minced meat, it is recommended to use two types of meat: one fattier, such as pork, and one leaner, beef or chicken.
Spices are added to the prepared minced meat, including the obligatory black pepper and others to taste.
It’s important to remember that you shouldn’t add salt yet as it absorbs moisture and can dry out the chops.
As a marinade, very cold, carbonated mineral water is poured into the minced meat in an amount of 100 to 150 ml per kilogram of minced meat.
After adding water, mix the minced meat thoroughly, beat it on the table and put it in a bag to improve the consistency.
For minced meat, it is recommended to use two types of meat: one fattier, such as pork, and one leaner, beef or chicken.
Spices are added to the prepared minced meat, including the obligatory black pepper and others to taste.
It’s important to remember that you shouldn’t add salt yet as it absorbs moisture and can dry out the chops.
As a marinade, very cold, carbonated mineral water is poured into the minced meat in an amount of 100 to 150 ml per kilogram of minced meat.
After adding water, mix the minced meat thoroughly, beat it on the table and put it in a bag to improve the consistency.
