Ruddy and tender cutlets: why housewives separate the yolk from the white
Usually, when preparing cutlets, an egg is beaten into the minced meat.
This is often explained by the fact that such a product helps to hold all the meat components together so that they do not fall apart when fried in a pan, and the dish turns out beautiful and appetizing.
Experienced housewives recommend first separating the white from the yolk.
Each part needs to be lightly beaten.
Ultimately, the protein will help make the treat juicier, as it will retain all the moisture during heat treatment.
It is better to first beat the egg whites with a mixer, and then carefully mix them into the dough using a silicone spatula.
You shouldn't overdo it with this ingredient, otherwise the cutlets will turn out too tough.
For 800 grams of minced meat, it will be enough to take just 2 eggs .
It is better to bake the dish in a preheated oven for about half an hour at 200 degrees. You can do this even without pre-frying.
