What mistakes cause cutlets to fall apart in the pan?

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Cutlets are considered a popular dish that goes well with any side dish, but sometimes novice cooks face a problem.

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When cooked, cutlets fall apart in a pan and turn into a homogeneous mass. Some chefs advise adding an egg to the cutlets, but not everyone agrees with this option. It is believed that this is why they become “rubbery”.

The secret lies elsewhere. It turns out that before cooking cutlets, the minced meat must be cooled. In addition, it must be kneaded for a long time, about 20 minutes. The procedure is carried out until thin white fibers appear.

After kneading, place in the refrigerator for 20 minutes, but do not cover with a lid. And only after all these manipulations are the cutlets molded.

Thus, the secret to cutlets that do not fall apart is in kneading the minced meat and cooling it. Only after this are the cutlets sent to the pan.