Beef heart cutlets
Description
To prepare the dish, use fresh, unfrozen heart. Rinse it, cut into pieces, then tenderize each piece and season with salt and pepper. Let the cutlets marinate for half an hour, then coat each piece in flour, dip into beaten egg, and fry in well-heated vegetable oil. Fry for about one minute over high heat, then reduce the heat to minimum and continue frying for another 7–8 minutes. Meanwhile, remove any detached bits of batter and meat from the oil, as they will burn and spoil the dish's flavor. It is best to cool the cutlets before serving.
Instructions
- 1
Step 1
Thoroughly rinse the beef heart to remove blood clots and cut it into 5-6 pieces.
- 2
Step 2
Each piece should be well tenderized on both sides, especially the outer side of the heart. This is necessary to ensure the patties are not tough.
- 3
Step 3
Rub each piece with salt and pepper and let it marinate for about 30-35 minutes.
- 4
Step 4
In a separate bowl, beat the egg.
- 5
Step 5
Heat vegetable oil well in a skillet. Coat each piece of heart thoroughly in flour, then dip in egg, and fry on both sides in the skillet. Fry for about a minute over high heat, then reduce the heat to minimum and continue frying for another 7–8 minutes. Meanwhile, remove any loose bits of batter and meat from the oil—burnt pieces will spoil the dish's flavor. Let the patties cool before serving.