Each dish has the nuances thanks to which it is possible to distinguish a chop from steak or a minced-meat cutlet from beefsteak. Signs of a good cutlet is a quality meat, an equal cut, and a certain technology of preparation. And it is possible to prepare this dish practically from any kind of meat, the main thing is to follow several simple rules.
It is required to you
- meat at the rate of 300 g / a portion;
- desi;
- salt;
Instruction
1. Choose a good steak for preparation of a cutlet. Irrespective of product type – pork, beef, mutton or a turkey - meat has to be fresh, cooled and not being exposed to freezing. Structure – clean, without streak, amount of fat minimum. The end result therefore it is very important to show an attention maximum on this step depends on quality raw materials.
2. Cut the chosen steak on equal flank steaks, not less than one and no more than 1.5 centimeters thick. Keep from temptation towards reduction or increase in thickness of a flank steak – the thin piece during frying will give all the juice and will be overdried, thick won't be fried thoroughly entirely, and it is already at all not that correct cutlet which needs to be prepared.
3. Beat off each piece so that thickness of a cutlet was reduced twice – to 0.5-0.7 centimeters, and to make cuts on the one side of each piece. It is better to beat off meat a wooden hammer as he more makes thrifty use of structure of fibers, besides excess contact of a natural product with metal doesn't do well to the cooked food.
4. Heat a frying pan and lay out the prepared pieces in the hissing desi. Here it must be kept in mind that you shouldn't fill all surface of a frying pan with meat – the juice emitted in a large number will lead to the fact that meat will begin to be stewed, but not to be fried. Spread portions so that between them there was enough space.
5. Salt and pepper the cutlet which is laid out on a frying pan at first on the one hand and after the second party is reddened, to turn meat and to salt, pepper the ruddy party. Process of frying takes 4 minutes – on 2 minutes on each party. After removal from a frying pan to serve ready meat on a garnished vegetables table or a fried potatoes at once.