Why cutlets turn out dry and fall apart: never cook them that way

Even experienced housewives often fail to make juicy cutlets. This is because of various culinary stereotypes. For example, that you need to add a lot of eggs and breadcrumbs to the minced meat.

The FoodOboz editorial team shares the most common mistakes that are often made when cooking cutlets. The dish turns out to be completely tasteless because of this.

Too much breadcrumbs

Breadcrumbs help to make the cutlets juicy, but too much this product can spoil the texture of the minced meat. Excessive amounts of breadcrumbs make the cutlets loose and unstable, which can cause them to fall apart during cooking. The optimal ratio is about 3 tablespoons of breadcrumbs per 500 grams of minced meat. If necessary, oats can be used as a gluten-free alternative.

Too many vegetables

Vegetables can contribute to a moist environment, which makes it difficult to form a stable structure. If you want to add vegetables, it is better to serve them separately or in a sauce. Adding a large amount of chopped vegetables, especially wet ones, causes the cutlets to fall apart.

Too many eggs

Eggs act as a binding agent, but too many eggs can make the cutlets too runny. Optimally, one egg per 1 kilogram of minced meat is enough. If you don't eat eggs, you can use bread soaked in milk as a substitute.

Additional ingredients other than meat and spices

Adding a lot of other ingredients that are neither meat nor spices, such as a lot of cereals or legumes, also affects the structure of the cutlets. The more non-meat ingredients there are in the minced meat, the more likely it is that the cutlets will fall apart.