Why cutlets fall apart when frying and how to avoid it

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cutlets are loved by everyone who does not shy away from meat dishes. The housewives also respect them very much: I cooked a bigger pan, and the family is provided with dinners for a week. However, cooking can also be frustrating. Even experienced chefs sometimes wonder why cutlets fall apart when frying. For novice housewives, an unsuccessful first experiment can completely scare away the idea of \u200b\u200bpleasing loved ones with this dish. Meanwhile, difficulties are surmountable and problems are solvable.

Three reasons why cutlets fall apart when frying

In each case, there may be details. However, according to the main factors, all situations can be divided into three groups.

1. The cutlets are too big. They break just under their own weight.
2. The pan was not hot enough. Or you hurried to turn over, and on the bottom side there is nothe crust had time to grab well.
3. But the main reason why cutlets fall apart when frying is the wrong consistency of minced meat. Most often, it is too liquid, although products can also fall apart if they are too dry.

All these negative factors are easily eliminated. Although, in order to avoid disappointment, it is better not to make mistakes from the very beginning. So, you need to make the right stuffing.

Competent approach to minced meat

So that the cutlets do not fall apart, you need to make the basis for them yourself. Purchased stuffing is always a roulette, and most often it does not drop your number. Meat for minced meat is better to take chilled. Frozen is not good in any case, but the freshest is better to put it in the refrigerator for an hour.

The next condition for successful cooking is diligent manual kneading. The stuffing should be as uniform as possible. When its consistency satisfies you, fold the base into a bag and slap it hard on the table several times. Air will come out of the minced meat, which also contributes to falling apart.

Classic minced meat patties are made with white bread. And it must be dried up, otherwise it can also lead to the disintegration of the final product. Contrary to popular belief, the loaf should be soaked not in milk, but in warm water. Before laying in it, the crusts are cut off from the bread.

Controversial opinions about eggs

The classic cutlet recipe includes eggs. Approximately - one egg per pound of base. However, this is the momentcontroversial. Firstly, they can thin the minced meat even more if the meat is “wet”. And then you have to thicken it with something. Secondly, there is no unanimity of opinion on whether to fully put them into action. Some chefs recommend taking only yolks - they say, minced meat from them becomes more elastic, while maintaining splendor and airiness. Others insist on the use of some proteins - they have astringent properties. Still others even consider eggs in minced meat to be superfluous. To decide who to join, try all the recipes for patties and choose your favorite.

Filling stuffing

What to add to minced meat is a master's business. Most cooks stop at the classic recipe. But if your cutlets stubbornly fall apart, try pouring semolina into the base (a spoon with a slide per kilogram of minced meat), mix and leave for a quarter of an hour so that the cereal swells. Proven method: cutlets will remain whole.

Grated fresh potatoes can be a very good astringent for minced meat. When added, the need for both eggs and bread is eliminated, and the dish turns out to be lush, but dense.

When the question of why cutlets fall apart when frying loses its relevance for you, you can experiment with other fillers. Other introduced vegetables can give their zest: cabbage, carrot, zucchini. And to add airiness and piquancy inside the cutlet, you can put a piece of butter or processed cheese. Only breadcrumbs should be used in this case.twice, with an intermediate dipping cutlets in egg lezon. Otherwise, the filling may leak out, frying its "shell" to the pan and depriving you of the pleasure.

Proper frying

Cutlets can also fall apart from mistakes at the final stage of cooking. Following the simplest rules will save you from grief.

1. The pan should be thick-bottomed.
2. Forget about the lid when frying cutlets - the container must always be open.
3. The oil is not poured very much. If the minced meat is correct, but the patties still fall apart, most likely you overfilled it.
4. Heat the pot to bubbles, but without smoking the oil.
5. The fire is made big enough to form a crust within a minute.
6. You need to turn over carefully, preferably with two tools.

According to the rules, a large fire under the pan is maintained until a “shell” is obtained from below. Then it is slightly muffled and the cutlet is left on the first side until the top turns gray - this means that the lower half is already completely ready. With the second side, manipulations are carried out according to the same rules.

Very important: deboning

Most often, housewives use breadcrumbs for rolling cutlets, both white and rye. However, if the patties continue to fall apart, try replacing them with flour, which will draw out the excess moisture. Although, of course, you will not get a crispy crust with flour.

Well, if it's a problem,why cutlets fall apart when frying has long been successfully solved, try to treat yourself to more exotic options. Cutlets rolled in finely crushed nuts are very tasty. And even more interesting will be a dish in which ground sesame was used for breading.