Fried meat cutlets with vegetable oil

1 serving


cooking fried meat. meat is fried in large and small pieces or fried after preliminary boiling or blanching in order to reduce the content of extractives. a large piece roasts the tenderloin, dorsal and lumbar parts, ham. the meat is sprinkled with salt and placed in a pan (baking tray) with a small amount of melted butter at an initial temperature of 270 ° c, and heated at a temperature of 150-170 ° C. during meat frying every 10-15 minutes it is watered with the formed juice. the duration of frying depends on the type of meat and the size of the piece and is 40 minutes for beef - 1 hour 40 minutes, for veal - 40 minutes - 1 hour 15 minutes.