The meat can be fried in one large piece and served hot or cold. After washing and draining the pulp, it is first fried on all sides, and then baked in the oven. It is permissible not to fry the beef completely, but to serve it "with blood", but the pork must be brought to full readiness. Small portions are eaten only hot. Prepare fried chops with varied settings.
It is necessary
-
- pork or beef pulp (500 gr);
- mustard (2 tablespoons);
- salt
- pepper;
- fat for frying;
- butter;
- greens;
- potatoes;
- Red wine.
Instructions
Step 1
Wash the pulp and strip it of the connecting films and tendons. Consider how the meat fibers are located. Cut the fillets across the grain into slices a little over a centimeter thick.
Step 2
Place a rolled up terrycloth towel on the table. Place a cutting board on it. Place chunks of meat on the board and beat them off with a culinary hammer. The towel mutes the sound and prevents the board from sliding across the table. Beating helps to loosen the fibers, and the fried meat turns out to be soft, and the pieces themselves are smoother.
Step 3
Use a knife to shape the broken pieces of meat into an oval shape and brush them with mustard on both sides. Leave it on for 10 minutes. Season the meat with salt just before frying.
Step 4
Preheat a skillet with fat. For frying meat, add some vegetable oil to the pan. It helps to form a tasty crust on the portioned pieces.
Step 5
Place the broken pieces in the hot fat so that there is a small distance between them. If there is too much meat in the pan, then copious juice will come out, and the meat will have a boiled taste. A crust will not be able to form, which gives juiciness to the fried pieces.
Step 6
Fry the meat on both sides until a beautiful crust. Do everything over high heat, do not close the lid, so as not to overwhelm. Serve hot meat immediately.
Step 7
Scald with boiling water and wipe the grilled meat serving dish with a napkin. Serve in several ways.
Step 8
Make the sauce in the skillet in which the meat was grilled. Pour red wine into it, pepper, add tarragon and boil. Pour the resulting sauce over the meat on a platter.
Step 9
Spread the green butter around the edges of the dish. Mash butter with chopped dill, salt and refrigerate. Use a wet spoon to scoop the butter into balls and place on a serving dish.
Step 10
Toast the white bread slices in butter in a skillet or toaster, whichever you prefer. Place the pieces of meat on top of the bread slices.
Step 11
Slice a large tomato into rings, lightly fry in a skillet and place the tomato circle on top of the grilled meat.
Step 12
Deep-fried potatoes and arrange them on a platter around the chunks of meat.
