Cutlet in egg
Description
This recipe won't take much time. Cooking cutlets in egg is extremely simple, even beginners can handle it. Of course, the laziest ones can just pound the meat and fry it with salt and pepper, but frying in egg and flour helps protect the meat from becoming too greasy—on one hand, it won't absorb excess oil, and on the other, it won't lose all its juices onto the pan. Besides, it's truly easy and quick, so shall we start cooking? 1. If necessary, thaw the meat and slice it into not-too-thick pieces, about 1 cm thick. 2. Thoroughly pound each piece with a meat mallet. 3. Season each cutlet with salt, pepper, and any desired spices or herbs. 4. Prepare two plates: put flour on one, and crack an egg into the other. Place a skillet on the stove to heat with vegetable oil. 5. Lightly beat the egg with a fork or whisk until smooth. 6. Now dip each cutlet first into the egg, then into the flour, and place it onto the hot skillet. Fry until evenly golden brown on both sides, then serve! Cutlets cooked in egg at home make a fairly hearty and rich dish, so it's best served with a fresh vegetable salad. Of course, they also go great with any other side dish. The main thing is to eat them fresh, straight off the skillet. Serve hot.