One of the most frustrating situations in the kitchen can be this: you serve perfectly crusted cutlets, but when you taste them, they turn out to be raw inside.
This can happen to any housewife.
In order to protect yourself from such a failure, it is worth knowing the main reasons, explains the expert of the online publication "BelNovosti" on culinary issues, chef Yulia Arkhipova.
Why the cutlets were not cooked through
You didn't take into account the type of meat.
It is worth remembering that cutlets made from red meat take much longer to fry than poultry products, so this point should always be taken into account.
Volume
The larger your product, the higher the risk that the dish will not have time to cook. Therefore, it is always worth cooking medium-sized cutlets.
Otherwise, the product may burn on the outside but remain raw on the inside.
Onion
Sometimes the reason may be that you cut the onion too large. Also, cutting with a knife increases the frying time.
If you want the cutlets to cook faster, then grind the vegetable using a meat grinder or blender.
Expert: Julia Arkhipova
