Sometimes we encounter the situation where visually impressive and crispy cutlets for some reason remain raw inside.
You can't eat this dish because it's dangerous to your health.
As it turns out, we ourselves are to blame for this happening, notes Yulia Arkhipova, an expert in the field of cooking for the online publication BelNovosti.
What are the reasons?
Ground meat
As a rule, this feature is typical for cutlets based on red meat. If you cook a dish from poultry, you will not encounter this.
Therefore, it is worth knowing one trick.
After a crust has formed on both sides of the beef or pork cutlets, you need to do the following.
Pour a small amount of water into the frying pan and simmer under the lid. In this case, the cutlets will definitely be fried, will retain the crust and will be soft and juicy.
Dimensions
Don't make huge cutlets: they simply won't be able to cook inside. The crust may even burn, but the meat in the middle will remain raw.
Therefore, always stick to the classic cutlet sizes.
Expert: Julia Arkhipova
