Cutlets will never fall apart and turn out golden: we share effective cooking tips

The eternal problem of many housewives is that cutlets fall apart right in the pan. In addition, the minced meat loses its attractive color and turns gray. To make the dish successful, you should follow a few cooking rules.

A food blogger with the nickname cookingwithlove_18 shared her tips for making perfect cutlets on Instagram. You'll learn exactly how much bread to add to the frying mixture.

Tips for making delicious cutlets:

1. Stuffing should be exclusively homemade. Grind the meat in a meat grinder. Do not use a too fine nozzle and do not twist more than once. Otherwise, the cutlets will not be juicy.

2. If the meat is too lean, add fresh lard (5-10% of the meat weight).

3. Be sure to add stale white bread soaked in water or milk. Ratio: 80% meat and 20% bread. And it's not for more cutlets, as most people think. Thanks to the bread, the juice released from the meat during frying remains in the cutlets and does not leak into the pan, splashing fat.

4. It is better not to add eggs – they will make the cutlets hard.

5. Onion, twisted together with meat or grated on a fine grater or whipped in a blender, will give the cutlets juiciness and flavor.

6. Salt, ground black pepper, and squeezed garlic will make the dish taste perfect.

7. Mix the minced meat well and then beat it off: take it in your palms, raise your hands, and throw it back into the bowl or on the work surface. And so repeat 8-10 times. This should be done to ensure that the minced meat is saturated with oxygen and is more airy, as well as to prevent the cutlets from falling apart.

8. It is better to fry in a frying pan with a thick bottom on both sides over low heat so that the cutlets are well-fried.