Anybody know how to add cheese (or any filling) in fried meat cutlet? : AskCulinary

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I’ve been relatively in creating a crammed red meat cutlet for my room mate’s birthday that’s arising in every week or so (as he in reality likes to devour tonkatsu and cheese and to burn up some leftover cheese that we had in the refrigerator). However, I’m bit a frightened that after the cutlet is fried, the cheese would possibly leak out and, neatly, explode.

Anybody has any guidelines or tips to save you the cheese from leaking out when deep frying? Or what varieties of cheese could be excellent?

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