The secret ingredient for perfect, juicy meat cutlets

Dreaming of delicious, juicy cutlets? Try a trick used by our grandmothers. Thanks to this, the meat will be exceptional, and guests will certainly ask what the secret to that deep flavour is.

Canadians love meat cutlets – a dish that has been present on our tables for years, especially during Sunday dinners. However, even traditional recipes can be improved by adding one unconventional ingredient that will make the cutlets much juicier.

Adding kefir to ground meat is a way to retain the right moisture level in the cutlets during frying. Due to this, it becomes more flexible, and the protein it contains binds the ingredients better.

About 100 millilitres of kefir for 200 grams of meat is enough to make a noticeable difference. The cutlets will not only be tastier but also juicier and less prone to drying out.

There are more ways to make tasty, juicy cutlets. These additions will make the dish irresistible.

Bread soaked in milk or water. This addition gives the cutlets a velvety texture. Adding this to ground meat will make it fluffier and softer. It's important that the bread is well-drained to prevent the cutlets from falling apart in the pan.

Onion – finely chopped and sautéed. Adding onion enriches the flavour of the meat, but it's worth sautéing it lightly to a golden colour first. This process gives the cutlets a slightly sweet taste and enhances their juiciness.

Mustard. Although it may seem like an unusual ingredient, adding one tablespoon to ground meat adds depth of flavour to the cutlets. Mustard makes the meat more aromatic, and its acidity enhances the natural taste of the dish.