Description
Kotelett is pork on the bone, often a friend in uncut form, as Karree! It is not clear? Come, let us meet...
Ingredients
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Pork
4 piece
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Lemon
1 piece
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Salt
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Allspice
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Vegetable oil
3 Tbsp
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Red onion
1 piece
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Tomato
4 piece
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Sugar
Cooking
Lemon pour over boiling water and leave for a few minutes ( so we get a lot of juice and not very good. sharp zest)
Meat on the bone wash, dry with paper towels
Thinly with lemon to remove the zest, and the lemon halves to squeeze the juice to put him in the side
Kotlety grate zest of lemon, a mixture of peppers on both sides (put in a bowl to marinate)
Each layer of meat "to primality" a spoonful of olive oil
Put into the refrigerator to marinate at least a couple of hours! Better - at night!
An hour of cooking... Heat a frying pan! Pour butter, marinade
In hot oil put turn Catlett (do not touch!!! allow to fry until it will turn brown!)
Flip. Fry on the other side
Roasted Colletti put in heat-resistant shape/pan, AND ONLY NOW season with salt on both sides. While fried another portion of meat SHOULD be stored warm in a preheated 160*From the oven!
Fry on the same principle the rest of the pieces of Catlett...
With the pan with the meat fat add the chopped onion, stir quickly, just a couple of times,
Add tomatoes, cut into dice, simmer, stirring for a few minutes. Add squeezed lemon juice,
Salt, pepper, sugar, stew 3 minutes...
Spread vegetable mass sauce on a warm Catlett! Continue to roast for another 10 min. Not such a terrible Zver - Entot overseas Catlett!
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