My advice on how to make a delicious and soft fried steak that melts in your mouth:
use veal, beef or pork meat from the leg,
look to be as brittle as it is posible,
relatively thin cuted,
to be cuted across the muscle rather than along, that often do our butchers when they cut the meat (like this on my picture)
before frying, take out the steak all the vessels that meat have around, it should not be gathered when it comes in hot oil - the remains can be used for sour soup
cut the steak gently on the surface, do the dice but be careful not to cut through the steak,
now beat it with a hammer for meat - first with coarse and then with finer side
sprinkle with salt,
and with a little milk and
dispose in the bowl
lay the steaks one to another and leave a little - about half an hour or less
prepare three plates
- in the first pour flour
- beat the eggs in another
- pour the bread crumbs in a third
now dip each steak in flour, then in egg and in bread crumbs
in the meantime, you can warms a little oil in a frying pan
to see if the oil is hot enough to fry the meat, insert few bread crumbs in oil.
if it emerges immediately with lots of bubbles around, the oil is hot enough, you can hang meat in a frying pan.
if, however, does not emerges immediately the oil is not hot enough, because the steak will be full of oil at the end of frying.
fry the meat 15 - 20 minutes over
medium heat, on each side and
after removing place it on the
white napkin to drain a little and then in the bowl for serving.
Moji saveti kako da napravite ukusnu i mekanu pohovanu šniclu koja se topi u
ustima:
koristite teletinu, junetinu ili svinjsko
meso od buta,
gledajte da bude što krtije,
relativno tanko izrezano,
da bude rezano poprečke na niti u
mišiću a ne uzduž kako često naši mesari znaju da režu (kao što je ovo na mojoj
slici)
pre pohovanja poskidajte sve žile
sa šnicle koje se nalaze na ivicama da se meso ne bi skupilo kada dođe u vrelo
ulje - te ostatke možete upotrebiti za kiselu čorbu
zarežite ga blago po površini,
napravite kockice ali pazite da skroz ne prerežete šniclu,
sada ga izlupajte sa čekićem za
meso - prvo sa grubim a potom i sa finijim krajem,
posolite,
poškropajte sa malo mleka i
odložite u činiju
naslažite šnicle jadno na drugo i
ostavite malo - oko pola sata
sada spremite tri tanjira
u prvi sipajte brašna
u drugi ulupajte jaja
u treći sipajte prezle
umočite svaku šnoclu u
brašno, u jaja i potom u prezlu
u međuvremenu stavite da vam se
greje malo ulja u tiganj
da bi videli da li vam je ulje
dovoljno vrelo da možete da pečete meso ubacite par mrvica prezle u ulje.
ako ono odmah ispliva sa puno
mehurića okolo, ulje je dovoljno vrelo, možete spustiti meso u tiganj.
ako pak ne ispliva odmah
sačekajte da se još zagreje jer će vam se šnicla napiti ulja i biće masna na
kraju pečenja.
meso pecite 15 - 20 minuta sa
svake strane na srednje jakoj vatri i
posle vađenja položite na belu
salvetu da vam se malo ocedi a tek potom u činiju za serviranje
Primjedbe
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