Why cutlets when frying fall apart and how to avoid it

Cutlets are loved by everyone who does not shy away from meat dishes. They are greatly respected by the hostesses: they pressed the pot a little more, and the family is provided with meals for a week. However, cooking can also bring disappointment. Even experienced cooks sometimes wonder why meatballs fall apart during frying. Beginners are the same mistresses the first experiment may even scare off the idea to please loved ones with this dish. Meanwhile, difficulties are surmountable, and problems are solved.

Three reasons why meatballs fall apart during the frying process

In each case there may be some details. However, the main factors can be divided into three groups.

1. Cutlets are too large. They break down just under their own weight.
2. The frying pan was not hot enough. Or you hurried with the overturning, and on the underside did not have time to grasp the crust well.
3. But the main reason why cutlets during frying fall apart, can be considered the wrong consistency of minced meat. Most often - too liquid, although products can disintegrate and with excessive dryness.

All these negative factors are easily eliminated. Although, in order to avoid disappointment, it is better not to make mistakes from the very beginning. So, you need to make the right stuffing.

Competent approach to stuffing

To cutlets did not fall apart, the basis for them should be done independently. The purchase of minced meat is always a roulette, and most often it does not include your number. Meat for minced meat is better to take chilled. Frozen does not fit in any case, and the freshest is still better for an hour in the refrigerator.

The next condition for the success of cooking is diligent manual kneading. Minced meat should be as homogeneous as possible. When his consistency satisfies you, fold the base into a bag and slam it against the table a few times. From the stuffing will break the air, which also contributes to the collapse.

Cutlets from minced meat are made with the addition of white bread. And it must necessarily be dried up, otherwise it can lead to the disintegration of the final product. Contrary to the widespread misconception, it is necessary to soak a loaf not in milk, but in warm water. Before laying it, crusts are cut from the bread.

Contradictory opinions about eggs

The classic recipe for cutlets includes eggs. Approximately - one egg per half a kilogram basis. However, this is a controversial point. First, they can dilute the meat even more if the meat is "wet". And then you have to thicken it up with something. Secondly, there is no unity of opinion, whether they should be entirely allowed into the matter. Some culinary experts recommend taking only yolks - they say, mincemeat from them becomes more elastic, while retaining the splendor and airiness. Others insist on the use of certain proteins - they have astringent properties. Still others consider eggs to be superfluous. To decide who to join, try to cook the patties with all the recipes and choose according to your taste.

Fillers for stuffing

What to add to minced meat - business master. Most cooks stop at the classic recipe. But if the meatballs at you persistently fall apart, try to pour into the basis of the manga (a spoon with a slide per kilogram of minced meat), mix and leave for a quarter of an hour, so that the croup is swelled up. The method is proven: the cutlets will remain intact.

A very good astringent ingredient for minced meat can be grated fresh potatoes. When it is added, there is no need for eggs and bread, and the dish is lush, but dense.

When the question, why cutlets when frying fall apart, will lose its relevance for you, you can experiment with other fillers. Other zealous vegetables can be presented as a highlight: cabbage, carrots, zucchini. And to give airiness and piquancy inside the cutlet, you can put a piece of butter or cream cheese. Only breadcrumbs in this case should be used twice, with intermediate dipping cutlets in the egg lezones. Otherwise, the filling can leak out, having fried its "shell" in a frying pan and depriving you of pleasure.

Proper frying

Cutlets can also fall apart from mistakes in the final stage of cooking. Observance of the simplest rules will save you from grief.

1. The pan must be thick-bottomed.
2. About the lid when frying cutlets forget - the container should always be open.
3. Oils do not pour very much. If the mince is correct, and the cutlets are still falling apart, most likely you have poured it.
4. Warm up the vessel before the bubbles, but, not leading up to the smoky oil.
5. The fire is made large enough to make the crust for a minute.
6. Turn it over carefully, preferably with two tools.

According to the rules, a large fire under the frying pan is maintained until a "shell" is received from below. Then it is slightly muffled and the cutlet is left on the first side, until the top is gray - this means that the lower half is already completely ready. With the second party, manipulations are carried out according to the same rules.

Very important: boning

Most often, bread rolls are used to roll the cutlets of the housewife, both white and rye. However, if the cutlets continue to disintegrate, try replacing them with flour: it will draw out excess moisture. Although, of course, you will not get a crisp crust with flour.

Well, if the problem is, why cutlets during frying are falling apart, long and successfully solved, try to pamper yourself with more exotic options. Very tasty cutlets, rolled in finely chopped nuts. And even more interesting is the dish, in which the ground sesame was used for breading.