5 common mistakes that will ruin cutlets

Every housewife has faced such a problem as tasteless and unsuccessful cutlets at least once, even when everything was done according to a proven recipe. This often happens for several reasons, one of which is simply poor quality meat for the basis of the cutlets – minced meat.

The FoodOboz editorial team shares 5 common mistakes that will ruin delicious and flavorful cutlets.

1. Liquid minced meat

Don't overuse eggs, onions, and milk used to soak bread for minced meat, so that instead of elastic minced meat you don't get a tasteless meat mixture that you end up "stuffing" with flour to somehow save the dish.

There's a little trick that can help you fix the situation a bit – just put the minced meat in the fridge for 2 hours.

2. Fry the cutlets immediately

After you cook even good minced meat, it should be put in the refrigerator for a while to "rest" so that it becomes more homogeneous and holds its shape well.

3. Beat the minced meat

If you want tasty cutlets, do not beat the minced meat so that it does not lose air and moisture, after which it becomes too dense, elastic, and viscous. Such minced meat is suitable for kebabs.

4. Fry for a long time

To make the cutlets juicy and soft, you should fry them for only 2-3 minutes on each side, and then stew them for no more than 5-7 minutes. It should take you no more than 10 minutes, otherwise the cutlets will turn into meat porridge.

5. Undercooking

This is also important because if you undercook the cutlets, the dish will turn out to be dangerous, often in such situations there may be blood in the dish because it is poorly fried.

A well-done dish should not contain blood, but only a clear or pinkish liquid.