To make fried meat more delicious, there are a few subtleties to consider when cooking and some tricks to apply. But all this, of course, will only work if you bought a fresh, high-quality piece of meat.
It is necessary
-
- meat;
- butter;
- marinade.
Instructions
Step 1
For grilling or pan frying, use only fillets (tenderloin), thin rim, or entrecote (thick rim). Try to cook from the meat of a young animal, it is tastier and softer. Only a high-quality product is suitable for frying, without tendons and films. If you use defective meat, the chunks will remain fibrous and hard.
Step 2
Marinate the meat before frying. Pepper, rub with crushed garlic and cover with vegetable oil. Do not salt ahead of time, otherwise the meat will lose its juice, and this will make it less tasty. Salt at the very end of frying. This marinating method is suitable for lamb, veal and pork cuts.
Step 3
There is also a faster way to marinate. Cut the meat into pieces and beat them off, put in a bowl. Sprinkle with bay leaves, chopped onions, parsley root and caraway seeds. Mix vegetable oil and lemon juice, in a ratio of five grams of oil to the juice of one third of a lemon, salt and pepper. Turn the meat over from time to time.
Step 4
Now the meat needs to be breaded. Roll on both sides first in flour and then in beaten eggs. Take out the meat and dry, dump in crushed breadcrumbs, pressing them more tightly to the pieces.
Step 5
Dip pork chops, veal legs and brisket, ham in a dough that is thicker than pancake dough. The meat will be crispy during frying.
Step 6
You need to fry in an open container. Place the meat in a skillet with warm, but not burnt oil. In this case, the meat will be covered with a tasty crust. Do not allow the oil to cool, otherwise there will be no crust, and the meat will be saturated with fat. Turn the pieces over only when one side is almost finished.
Step 7
The meat should not be stacked tightly in the pan, otherwise the crust will be uneven. Fry preferably over medium heat so that the meat is well fried inside. Breaded meat and meat with a crust are cooked with a little oil, but it remains undercooked inside (in English). Boiled meat is fried in a large amount of beef lard.
