Secrets to reviving cutlets: Juicier and tastier leftovers

Our cuisine is based on cutlets. We are also known for our hospitality—after all, no one can leave the table hungry. As a result, we often have a few cutlets left after dinner. It's worth serving them for lunch the next day to avoid wasting meat. However, some people complain that cutlets lose their flavour after reheating. This can be remedied.

It might seem that there's nothing complicated about reheating cutlets, but many people lose their appetite at the thought of repeating pork chops. One of the biggest mistakes is reheating cutlets in the microwave. Although it's a quick solution, it turns the cutlet into an unappetizing sole.

It's much better to put them in the oven. Line an ovenproof dish with parchment paper and place the cutlets in it. Wrap with aluminum foil—this way, the cutlets won't dry out and will retain their juiciness. Preheat the oven to 170 degrees Celsius and put the dish with the cutlets inside. After about 15 minutes, you can take out warm and tasty meat.

If you notice that the cutlets are very dry before reheating, you can spray them with a little water or broth before heating.

Fans of crispy coatings can refry cutlets in a pan. Use a non-stick pan and a minimal amount of fat, such as a bit of canola oil. Fry the cutlets on low heat for about 5 minutes on each side. This way, the coating will be crispy, and the meat juicy. Don't overdo the frying time to avoid drying out the cutlets.

Reheated cutlets can become the base of many delicious and varied meals. Add them to wraps, put them on bread and bake with cheese, or add them to a casserole. And if you don't have time to reheat ground meat, turn them into a snack known from childhood. A forgotten trick will immediately bring a smile to the faces of not only the youngest household members.