Pork cutlets
Description
For making cutlets, the meat should be of good quality – fresh and of the highest grade. Pork should have some fat, and beef should be red in color. Meat should always be cut across the grain. Fry on a well-heated pan. Salt at the very end.
Instructions
- 1
Step 1
1. Wash the meat, let the water drain off, then pat dry with a paper towel. Rub the meat with mustard and let it sit for about an hour. It's best to use dry mustard, although hot mustard works as well.
- 2
Step 2
2. Prepare the batter. Break the egg, mix it in a deep dish and add salt. In a second dish, combine breadcrumbs, rosemary, dried paprika, ground black pepper, and chili pepper.
- 3
Step 3
3. Using a special mallet, pound the meat on both sides. To prevent the meat from splattering while pounding, place it inside two plastic bags. Peel and quarter the garlic lengthwise, make incisions in the meat with a sharp knife, and stuff the garlic into the cuts.
- 4
Step 4
4. Then dip the meat into the egg.
- 5
Step 5
5. Then do the same with the breadcrumbs.
- 6
Step 6
6. Heat oil in a skillet and add the meat. Sear the meat on all sides for about 5-6 minutes each. If the meat is thicker than one centimeter, cover the skillet with a lid and continue cooking over low heat for an additional 3-5 minutes.