Any housewife knows that if there are no additional ingredients in the minced meat, the cutlets will start to fall apart right in the frying pan.
To avoid this problem, many amateur cooks add a raw egg to the meat base.
But this approach is bad because the dish ends up being tough and not very juicy.
Another popular additional ingredient is bread crumb soaked in milk.
But this culinary move cannot be called ideal either: because of the bread, the cutlets can acquire a barely perceptible but unpleasant sourness.
Therefore, the expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova suggests gourmets to use an alternative "binding" component. We are talking about breadcrumbs.
Why add breadcrumbs to minced meat
Using this component will provide two positive results at once.
Firstly, the breadcrumbs will remove excess moisture from the meat base. The formed cutlets will certainly retain their shape.
Secondly, thanks to the non-standard additive, the dish will acquire an unusual consistency. The finished cutlets will have a light crunch, which will surely please gourmets.
Important point: for every kilo of minced meat there should be a maximum of 100 grams of breadcrumbs.
A critical error in cooking dumplings was previously named.
Expert: Julia Arkhipova
