Cooking minced meat for cutlets according to the classic recipe is a familiar activity for many housewives, but not everyone knows that a certain component of the preparation can spoil the final quality of the dish.
It is because of the introduction of the popular product that the cutlets turn out to be excessively tough and not very pleasant to taste.
What component should not be included in the composition of minced cutlets
Many housewives will be surprised by the fact that the questionable ingredient is a chicken egg. We add it so that the preparation acquires a holistic structure and holds its shape.
The egg, due to its consistency, helps the products stick together in the minced meat.
However, when fried, the egg becomes harder, which causes the soft cutlets to become harder.
How can the situation be corrected?
Some cooks note that it is not the chicken egg itself that is "to blame" for the toughness, but only its white. Therefore, when preparing cutlets, only yolks are added.
These cutlets turn out quite tasty.
What else can you replace eggs with?
Some housewives have never added this component to the mince, but note that even without the egg, the cutlets hold their shape perfectly. Most often, bread helps not only to make the dish fluffy, but also to bind the components together.
Cutlets turn out incredibly tasty if you replace the usual egg with regular starch. The dish will turn out fluffy, tasty and juicy.
