Many people have to deal with this problem: the cutlets start to fall apart right during frying.
It is no longer possible to correct the situation at this stage.
However, Yulia Arkhipova, a culinary expert at the BelNovosti online publication, has compiled a list of the main shortcomings that lead to this situation.
What do they consist of?
You didn't insert the egg.
Many housewives and even professional cooks have stopped adding eggs to the preparation. It is believed that this technique helps the cutlets become softer.
This is a fact, but in this case, you need to replace the eggs with other food products that can “bind” the components together.
Dimensions
Don't make huge cutlets. Yes, such a product will seem visually fluffy, but this can cause a number of problems. For example, large cutlets almost always fall apart when you try to turn them over.
The second problem is that the mince inside will not be cooked. The crust may even be charred, but the middle will remain raw.
Expert: Julia Arkhipova
