Many home cooks have made cutlets with ingredients that can actually spoil the dish. According to culinary experts, this common mistake is rooted in outdated practices. Surprisingly, the two ingredients you should avoid are eggs and milk.
Why You Shouldn’t Add Eggs
It’s a long-held belief that eggs help cutlets hold their shape and prevent them from falling apart. In reality, this isn’t true.
- Eggs do not act as an effective binding agent for meat.
- Adding eggs makes the cutlets rubbery and dry.
What to Use Instead
For perfectly shaped cutlets, mix a small amount of white bread soaked in water into the minced meat. This maintains the softness and juiciness of the cutlets.
Why Milk Is a Bad Idea
Another misconception is that milk makes cutlets tender and juicy. In fact, the opposite is true.
- The combination of meat and milk proteins causes the cutlets to lose their natural juices.
- The result is a dry and less flavorful dish.
The Takeaway
To ensure your cutlets are juicy and flavorful, stick to basic ingredients: high-quality meat, bread soaked in water, and simple seasonings. Avoid adding eggs and milk, as they can compromise the texture and taste of this beloved dish.