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Pork chop in test-i
1 serving
Cutlets with costal bone are cut from loin, slightly beaten, tendons are cut, bone is cleaned and given oval shape. Then it is fried on a grid lubricated with lard until ready. Dough is prepared, cutlets are dipped in it and fried in oil. It is served with a complex side dish (roast potatoes, green peas or a green boiled or boiled corn of milk ripeness, stuffed carrots).
Cutlets with costal bone are cut from loin, slightly beaten, tendons are cut, bone is cleaned and given oval shape. Then it is fried on a grid lubricated with lard until ready. Dough is prepared, cutlets are dipped in it and fried in oil. It is served with a complex side dish (roast potatoes, green peas or a green boiled or boiled corn of milk ripeness, stuffed carrots).
butter - 40 g, sugar - 1 teaspoon, lard - 40 g, milk - 60 g, flour - 60 g, eggs - 1 pc., pork - 590 g
