There’s something magical about a well-made cutlet—tall, fluffy, juicy, and golden-brown, much like the ones from a cherished family recipe. Unfortunately, as time goes on, many have forgotten the classic techniques that made these meatballs so perfect. But the fascinating part? These tried-and-true methods, shared in a 1952 Soviet cookbook, are still just as valuable today. Even with modern innovations and new ingredients, top chefs continue to follow these traditional tips.
So, if you want to make cutlets that are truly fluffy and delicious, here are some valuable, time-tested tricks you should know!
Tip #1: Bread in Mince Isn’t a Budget Hack—It’s a Culinary Secret
A common misconception is that adding bread to cutlets is just a way to stretch the meat and save money. Let’s debunk that idea:
Following this logic, we’d also argue that borscht should only be made with meat, leaving out the vegetables since they “fill it up.”
However, a cutlet without bread isn’t the same dish we know and love.
Classic culinary wisdom recommends using dried, crustless bread soaked in milk or water.
Why is bread important?
It soaks up the meat’s natural juices, keeping them inside while frying.
It gives the cutlets an airy, light texture.
It enhances the flavor and softens the overall consistency.
How much bread should you add?
Top chefs suggest adding up to 30% bread to the meat mixture for the best results.
Tip #2: Fat and Onions—Your Partners for Juicy, Fluffy Cutlets
About Fat:
The meat you use for cutlets shouldn’t be too lean. If it’s too dry, your cutlets will be tough. Adding a small amount of lard or fat helps.
Fat melts when cooked, creating steam, which makes the cutlets soft and airy.
About Onions:
Whether you use raw or sautéed onions, cooked onions bring the most flavor.
Why sautéed onions are better:
They absorb oil, which makes the cutlets juicier.
They add a deeper, richer flavor.
They don’t fall off as raw onions do, which tend to burn and scatter in the pan.
Thus, fried onions are a game-changer for making flavorful cutlets.
Tip #3: Eggs Aren’t Essential
Take a look at older recipes, and you’ll notice something curious: they don’t include eggs in the mince!
Why not?
Eggs can make the mixture too dense and sticky, weighing down the cutlets. Eggs can make the mince too runny, requiring additional flour or breadcrumbs, which affects the texture.
How can you make the mince stick together without eggs?
Knead it thoroughly—the more you knead, the better it holds together. Chill the mince before shaping it. Letting it sit in the fridge for 30 minutes to an hour will make it easier to work with. Use bread that retains moisture, helping to bind the ingredients together.
The result? Light, juicy, and tender cutlets that practically melt in your mouth!
In Conclusion: Classic Tips for Perfect Cutlets
To make cutlets that are as airy and juicy as possible, follow these timeless secrets:
Add bread—not for cost-saving but for lightness and juiciness.
Use a bit of fat—this will make the cutlets richer and softer.
Fry the onions—this will enhance the flavor and texture.
Skip the eggs—the mince will be fluffier and lighter without them.
Chill the mince before shaping—it makes the mixture easier to handle.
These traditional tips are not outdated—they’re still highly relevant and validated by modern chefs.
Now that you’ve unlocked these secrets, your cutlet game will reach new heights, and your family and friends will be impressed by your cooking skills!
