When we fry potato cutlets often bread crumbs separate and spread in a frying pan. Here are three tricks that will help you to Keep Bread Crumbs on Potato Cutlets.
Tricks to Keep Bread Crumbs on Potato Cutlets
Solution for this problem is, when you make potato cutlets before frying keep them in refrigerate for 30 minutes. Then take them out and lightly press cutlets on palm. Now fry in warm oil. Now you will easily fry and it will not mess up in oil.
Another tip is first coat cutlets in plain flour, shake off excess flour; then dip in beaten egg and finally coat with bread crumbs. Lay cutlets on plate and keep in refrigerate for at least 30 minutes. This gives the breading time to sort of ‘dry’ and better adhere to the meat.
Make sure oil is hot enough that cook the outer layer quickly and makes it crispy so it does not fall off.