These days, chefs are taught how to cook cutlets in a very different way.
If earlier the "set" of cutlet rules was one, now it is different.
It is no secret that housewives still adhere to the old recipe for cutlets.
In addition, at that time, cooks added certain ingredients to cutlets in order to increase the mass of minced meat in the first place, and not for taste or anything else.
Modern cooks consider these ingredients superfluous.
For example, now not a single restaurant chef and even a novice cook will add bread soaked in milk or water to minced meat.
Breadcrumbs, garlic and ice, which was previously recommended to be added to minced meat for juiciness, are considered unacceptable.
Of the spices, the modern recipe for cutlets allows only salt and pepper.
There should not be any garlic in cutlets either - only chopped and fried onions.
It is a large amount of onion that is the key to juiciness and taste of cutlets.
Moreover, there should be many onions - for 1 kilogram of minced meat chefs take 600 grams of onions, not 1-2 onions, as the housewives used to add.
The racy onion flavour in the cutlets will not be felt, you cannot be afraid to add this product.
Note that onions for cutlets need to be fried in butter, which is, caramelized.
Raw onions make cutlets coarse and less tasty.
In addition, modern chefs recommend grinding fried onions with meat through a sieve. Thanks to this, the cutlets will remain juicy long after frying.
