Cutlets in egg and flour
Description
The dish is prepared without unnecessary complications. To make the cutlets even juicier and tastier, you can marinate them not just for a couple of hours, but overnight. This option is perfect for a festive table or a dinner party. However, the recipe for preparing cutlets in egg and flour can also be used for a quick version of a meat dish by omitting the sour cream. The ready dish can be served at the table.
Instructions
- 1
Step 1
1. First, wash the meat, dry it, and cut into medium-sized pieces. Carefully tenderize, then season with salt and pepper to taste.
- 2
Step 2
2. Place in a deep bowl and pour sour cream over it. Cover with plastic wrap or an upside-down plate and refrigerate. The longer the meat sits in the sour cream, the more tender it will become. Feel free to leave it overnight.
- 3
Step 3
3. Crack the egg into a small bowl and beat with a fork together with a pinch of salt. Sift the flour and pour it onto a plate. The recipe for cutlets coated in egg and flour can be enhanced with spices or dried herbs.
- 4
Step 4
4. Next, it's quite simple. First, place a frying pan with vegetable oil over heat and heat it well. Dip the cutlet into the egg, then coat it in flour, and if desired, dip it into the egg again. Place it in the pan and fry on both sides until golden brown.
- 5
Step 5
5. Place the cooked breaded cutlets on a paper towel to absorb excess oil.
- 6
Step 6
6. These cutlets can be served either cold or hot, with a salad and side dish.