Cutlets in a frying pan
Description
The dish is prepared without unnecessary complications. "Learn how to make proper cutlets, and your man will carry you in his arms!"—so taught my friend Olya's mother her daughter, and me as well, back when we were barely tall enough to reach the kitchen counter. I must say, Olya listened carefully and absorbed her mother's wisdom—her cutlets turned out excellent even at the age of fifteen. A husband (a handsome military man) quickly appeared, ate and praised her cooking, and truly carried Olya in his arms... Until he met Nina. She prepared satsivi incomparably well, and the fickle stomach of the lieutenant comrade shamefully wavered. For a long time, Olya cried and suffered, even shouting that she'd never cook another cutlet again, since foolish men couldn't appreciate such a culinary masterpiece and were ready to trade it for some satsivi!.. But time passed, and she met Alexey Anatolyevich. He doesn't like satsivi—actually, he's allergic to walnuts—but he loves Olya and skiing very much. Everything is going well for them: they live happily, enjoy life, ski together, and raise their son and heir—Anatoly Alexeyevich. And I visit them for cutlets—The ready dish can now be served at the table.
Instructions
- 1
Step 1
First, cut the pork into thick pieces, at least 2 but no more than 3 centimeters thick.
- 2
Step 2
Pound each piece on both sides. For best results, place the meat in a bag or plastic wrap—this will keep your kitchen cleaner ;)
- 3
Step 3
Season the meat generously with salt and pepper on both sides. Our pieces are quite thick, and besides, they'll lose some of the salt along with their juices, so don't be stingy. Properly seasoning the cutlets is half the success. Don't forget to sprinkle the pieces with mustard powder—lightly pat the cutlets with your palms so that the mustard, salt, and pepper immediately adhere to the meat and are absorbed faster. After that, place the cutlets into a pot or bowl, cover with a lid, refrigerate for a couple of hours, then take them out and let them come to room temperature for about an hour.
- 4
Step 4
Heat a skillet with vegetable oil. This is a very important step—so that the cutlets turn out truly delicious, they must immediately form a crust, which will prevent the juices from escaping. The juices will be sealed inside, and the meat will be so tender that you'll be absolutely amazed! :) But for this, the skillet must be properly heated!
- 5
Step 5
We won't be breading the cutlets: immediately place the meat into the hot oil, sear over high heat for 2 minutes on one side, then flip and sear for another 2 minutes—the crust should have already formed! Then, reduce the heat and continue cooking for about 5 more minutes on each side until fully done.
- 6
Step 6
Serve with any side dish or without one. The main thing is to serve it with love ;)