A little different: fried cutlet with walnut coating

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A little different: fried cutlet with walnut coating
A little different: fried cutlet with walnut coating
Anonim

Hungarian families probably eat fried meat most often on weekends. Let's spice it up a bit by fluffing up the jacket.

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We can use walnuts, but also a mixture of all kinds of delicious nuts: almonds, cashews, hazelnuts. And if you'd rather bake fried meat with parmesan in the oven, click HERE.

Additions:

50 dkg bone-in pork loin (approx. 6 slices)

flour

2 eggs

10 dkg walnuts

half a grain bun

s alt, pepper, oil

  1. Wash the meat, wipe it, pat it a little. Season both sides with s alt and pepper.
  2. Grind the nuts and the half-grain buns finely in a knife chopper.
  3. The meat slices are breaded in the traditional way in flour, egg and nut crumbs, and finally they are fried in hot oil.
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Advice from Zsolt Vas, SPAR's meat expert

The secret of cooking without splashing fat:

  • Not only does the fat splatter less, but the "baking" doesn't burn either, if you put the oil or fat in the pan only after it has already heated up completely.
  • If you cover the pan with a thick metal sieve while frying, the fat will not splatter, but the water vapor can escape.
  • You can also reduce the splattering of the fat by adding some s alt when heating.
  • Since fat splatters due to its water content, it is easiest to remove it before baking. The easiest solution for this is to fry a slice of bread in it first, as this time is enough for the excess water to drain away.

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