Juicy cutlets
Description
Of course, this dish is high in potassium, dense, and filling, but from time to time you can treat yourself to a cutlet with a light salad of fresh vegetables. However, sometimes cutlets turn out tough as a sole on the outside and undercooked inside—such a cutlet definitely doesn't stimulate the appetite, quite the opposite. Why does this happen? What's the secret to preparing truly delicious cutlets?
Instructions
- 1
Step 1
The juiciness of cutlets greatly depends on the meat. For cutlets, it's best to choose the most tender parts—tenderloin or neck. Cut them into pieces about 2 centimeters thick and weighing around 150 grams each.
- 2
Step 2
Now cover each piece with plastic wrap and pound with a mallet. Not too hard, but enough to break the fiber structure—the meat will become more tender.
- 3
Step 3
After that, the cutlets need to be salted and peppered. In principle, you can start frying them right away, but it's better to put them in the refrigerator for half an hour.
- 4
Step 4
In a skillet with fairly high sides, heat the oil. While the skillet is heating, keep the heat low, but just before adding the cutlets, increase it to moderately high. The oil should almost start to boil.
- 5
Step 5
Beat the eggs.
- 6
Step 6
Dredge the cutlets in flour, then dip them in egg, and finally coat them in breadcrumbs.
- 7
Step 7
Sear the cutlets over high heat on both sides for 2-3 minutes each. The point is to quickly form a crust on the breaded meat in the boiling oil so that it retains its juices.
- 8
Step 8
Place the fried cutlets on a baking sheet and put them in a preheated oven for 15-20 minutes. Serve hot with your favorite side dish.