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While frying in the pan, meat gives out the moisture, that causes oil to "shoot".

How do you make cutlets? And is there something, that I can add to the meat, to make water stay inside or go out slower? I've tried to add dry bread to meat, but it doesn't help. Maybe egg?

marked as duplicate by rumtscho Aug 5 '18 at 19:58

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    Question is closed so I can't answer. I make cutlets with about 50% meat, 40% mixture of onions and courgette, blended to a liquid with egg, salt, powdered white pepper, and 10% panko bread crumbs. The percentages are all by volume. My cutlets are quite liquid when raw; I cook in oil as quenelles or just patties; turning when lightly browned and then baking in a warm oven until fully cooked. Because I do not fully cook the cutlets in the oil, the liquid does not escape and cause much splattering. – Douglas Held Aug 8 '18 at 7:48
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    By the way, "cutlet" is not a clearly defined term in all English locales. For instance, sometimes a cutlet is a lamb chop, other times a mechanically tenderized small joint of meat; whereas I assume in your question you are referring to the "frikacadelle" kind of cutlet. – Douglas Held Aug 8 '18 at 7:51

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