Cutlets are loved by everyone who does not shy from meat dishes. They are also respected by the mistresses: he fried a larger pan, and the family is provided with dinners for a week. However, cooking can also be frustrating. Even experienced chefs sometimes wonder why meatballs fall apart when frying. For beginners, the unsuccessful first experiment may completely frighten away the idea of delighting loved ones with this dish. Meanwhile, difficulties are surmountable, and problems are solvable.
Three reasons why cutlets fall apart when frying
In each case, there may be details. However, according to the main factors, all situations can be divided into three groups.
- Cutlets are too large. They break simply under their own weight.
- The pan was not hot enough. Or you hurried with turning over, and on the underside the crust did not manage to grasp well.
- But the main reason why meatballs fall apart when frying can be considered the wrong consistency of minced meat. Most often, it is too liquid, although the products can disintegrate even with excessive dryness.
All these negative factors are easily eliminated. Although, to avoid disappointment, it is better not to make mistakes from the very beginning. So, you need to make the right stuffing.
A competent approach to mincemeat
So that cutlets do not fall apart, the basis for them needs to be done independently. Minced meat is always roulette, and more often than not your number falls out in it. It is better to take chilled meat for minced meat. Frozen is not suitable in any case, and the freshest is better still put in the refrigerator for an hour.
The next condition for successful cooking is diligent manual kneading. Stuffing should be as uniform as possible. When its consistency satisfies you, fold the base into a bag and slap it hard on the table several times. Air will be knocked out of the meat, which also contributes to the breakdown.
Classic minced meat patties are made with the addition of white bread. And it must be dried up, otherwise it can also lead to the decay of the final product. Contrary to popular belief, the loaf should not be soaked in milk, but in warm water. Before laying in it, crusts are cut from bread.
Conflicting opinions about eggs
The classic meatball recipe includes eggs. Tentatively - one egg per half a kilogram of the base. However, this is a moot point. Firstly, they can further thin the minced meat if the meat is “wet”. And then you have to thicken it with something. Secondly, there is no consensus on whether to fully engage them in business. Some culinary experts recommend taking only yolks - they say, the forcemeat from them becomes more elastic, while maintaining splendor and airiness. Others insist on the use of certain proteins - they have astringent properties. Still others consider the minced eggs to be superfluous. To decide who to join, try to cook cutlets according to all recipes and choose to your liking.
Stuffing Fillers
What to add to the stuffing is a master's business. Most culinary experts dwell on the classic recipe. But if your patties are stubbornly falling apart, try pouring semolina into the base (a spoon with a slide per kilogram of minced meat), knead and leave for a quarter hour to make the cereal swell. Proven method: cutlets will remain whole.
Grated fresh potatoes can be a very good astringent for minced meat. When you add it, there is no need for eggs and bread, and the dish turns out to be magnificent, but dense.
When the question of why meatballs fall apart when frying will lose its relevance for you, you can experiment with other fillers. Other introduced vegetables can give their zest: cabbage, carrot, zucchini. And to give airiness and piquancy inside the cutlet, you can put a slice of butter or cream cheese. Only breadcrumbs in this case should be involved twice, with an intermediate dipping cutlets in the egg season. Otherwise, the filling may leak out by frying its “shell” in the pan and depriving you of pleasure.
Proper frying
Cutlets can fall apart from mistakes at the final stage of cooking. Compliance with the simplest rules will save you from grief.
- The pan should be thick-bottomed.
- For cover when frying cutlets, forget - the container must always be open.
- Oil is not poured very much. If the forcemeat is correct, but the cutlets still break up, most likely you poured it.
- It is necessary to warm the vessel to bubbles, but without bringing oil to smoke.
- The fire is made large enough to make a crust within a minute.
- Turn over carefully, preferably with two tools.
According to the rules, a large fire under the pan is held until a “shell” is obtained from below. Then it is slightly muffled and the cutlet is left on the first side until the top turns gray - this means that the lower half is already completely ready. With the second side, manipulations are carried out according to the same rules.
Very important: boning
Most often, breadcrumbs, both white and rye, are used for rolling hostesses' cutlets. 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 with flour.
Well, if the problem of why meatballs fall apart when frying has been successfully solved for a long time, try to treat yourself to more exotic options. Cutlets rolled in finely crushed nuts are very tasty. And even more interesting will be a dish in which ground sesame was used for breading.