I had no idea about that!
Every hostess has her own recipe in her arsenal for making cutlets. Sometimes these recipes are adjusted, but in general they remain the same. My recipe is like this:
Occasionally I make small changes, but globally nothing changes. I’ve been using this recipe for years. I grind the meat into a mince, add an egg, onions and bread crusts that I soak in milk beforehand. The egg is needed to ensure that the cutlets do not lose their shape. But chefs are taught differently.
My neighbor’s son works in one of the local restaurants. So my neighbor understands the subject of cooking. She told me that you can’t add onions to the minced meat for cutlets. I can’t imagine how anyone can make cutlets without it!
Cooks are told that onions change the taste of meat, make it worse. I have heard that onions make cutlets juicier. But now I found out that is not true. Also, cooks know that you should not add eggs and bread to cutlets. If you add bread to the filling, the cutlets will be too dark after frying. Eggs have no effect on the taste of the cutlets. They don’t make the dish worse, but they don’t make it better either. It’s just a useless product.
Chefs say that it is better to add some vegetables to the mincemeat: potatoes, carrots or zucchini, as well as cabbage. At the same time, the vegetables should be a specific proportion of the amount of minced meat itself. All this information made me genuinely perplexed. With the fact that you should not put bread and eggs, I am ready to accept, but is it possible to cook without using onions?
As I do now that I know about the right recipe for meatballs:
I did not listen to my neighbor and change my recipe, even though her son is a cook. I will cook cutlets that I love, the way I got used to over the years.
