Description
In Switzerland, as in France - "Chicken" (FR. cotelette, from cote — rib) — the piece of meat with rib bone. In Russia cutlets called products from chopped meat, however, still dare to call this dish its "native" name. Right fry meat is also an art! Under the same cooking method, the meat comes out tender, juicy, literally "melting in the mouth". Besides, if you marinate the meat in the evening - then it is cooked and still very very fast and easy!
Ingredients
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Pork
2 piece
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Olive oil
2 Tbsp
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Black pepper
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Paprika sweet
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Pepper Cayenne
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Spices
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Butter
10 g
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Lemon juice
0.5 tsp
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Salt
Cooking
Meat should be fresh and not ice cream, but these burgers...
With the addition of olive oil, mix peppers, paprika, Provencal herbs or spices, "Paris cafe" (paprika, garlic, parsley, Basil, tarragon, onion, marjoram)...
... gonna marinate cutlets (can be overnight).
Make some punctures along the bone. On a very hot pan, without adding oil, fry our patties: 2-3 min. on one side, 2-3 minutes on the other side. Turn over 2 times.
Meat should be well browned on the outside and stay juicy, slightly pinkish inside.
The cutlets spread on a plate and top with a slice of fragrant oil and immediately served!
[b]Fragrant oil[/b] it is better to prepare in the evening, when we pickle meat, then the next day on cooking, we will take no more than 10-15 min.
There are many recipes for fragrant oils, and this is one of the most simple and quick: in a bowl, mix softened butter, add lemon juice, salt, pepper and crushed dried herbs ( or fresh), mix well, wrap in plastic wrap and place in refrigerator until firm.
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