Description
A very simple recipe for cooking pork chop or pork chops. To prepare is so elementary simple that the person with the most vague idea about cooking could cook.
Ingredients
-
Escalope
2 pc
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Vegetable oil
4 tbsp
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Spices
3 tsp
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Salt
1 tsp
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Black pepper
1 tsp
Cooking
Scallops were purchased in the ordinary supermarket, so on a plastic substrate. On one of the scallops bleeding, it must be removed. Then gently wet (dry) paper towel or napkins. Prepare the plank for meat (I usually use plastic, it is easier to wash and a few more hygienic than wood. The Board should only be used for raw meat for anything else. Next to a hammer for pounding. They are different, but from the hygienic same reasons, preferably made of metal.
Put the scallops in a thick plastic bag and begin to beat. The package allows you to not scatter all over the kitchen meat scraps, novice cooks usually make too much effort for pounding meat and the kitchen begins to resemble a butcher shop at the factory. Recommend lot of effort to make, good chilled or fresh meat bounces with ease.
After beating escalope several increases in size and becomes much thinner.
The result should look like this. I want to note that before frying we do not add in the meat no salt, no spices, no seasonings. This is done deliberately, unsalted meat gives off juice and remains juicy after cooking.
Now fry in a frying pan. First, heat oil until lightly squarcione. I recommend to put a clove of garlic or an onion ring in the cold butter, once browned on one side, you can remove from the oil and begin to fry our scallops. Fry on a medium heat. If on the stove, the average temperature positions. Cover do not cover, each side fry for 3-4 minutes. When to fire a second side, lightly make an incision near the bone to check for any remaining pink. If left, then under the lid for another 2 minutes, if no more - to put in the dish.
Before you lay out, prepare in advance all the seasonings and spices, and salt. Immediately from the pan sprinkle with salt, all spices, dry garlic and pepper. Cover with a lid and leave for a few minutes until the cover on the table.
Bon appetit!
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