Kotlet schabowy again. I love it.

I was going to put a warning on that post saying that I was going into hiding :)

It's interesting how big pork is, it is a Slavic thing? Any particular reason? Most Slavic countries seem to be more pork friendly that most other places.


That's always been my cue when finding a new friend for the grill.

It could be a protest against Jews and Muslims, convex ;) ;) (the pork thing)

Pudzian has had to cut back on the cutlettes. He has lost 25kgs so there's sth :)

I was thinking that too actually when I made that last post....


That paid off a couple of weeks ago against sweet home Alabama...

Exactly :)

Poles tend to overrate their food but there we go, c'est la vie. Each to their own. A good cutlette is great once in a while.

It's important that after you dip the cutlet in (whatever your recipe calls for), you throw it on very hot pan to seal the juices. Once it's tenderised, it does not take long to cook.

Yeah kotlet schabowy xDD the best

I can't get enough of the kotlet Schabowy.I am partial to pork meat.

• 
  kotlet_schabowy.jpg
  

Here's a tip. Tenderize your cutlet with a mallet (beat your meat), coat it in egg but add herbs to the eggs, and then coat it with bread crumbs. Don't overcook. Serve with boiled potatoes and sliced cucumber with sour cream. Basic Polish dish.

that's right... that's what i do:
tenderize
coat with herbs
coat with flour
coat with egg beaten with a bit of milk
coat with bread crumbs


mizeria! my foreign friends call it misery salad... ;)

Pgtx, I'll ping you when I do my guide to basic meals for kebab eaters. :) I will try coating with herbs before dipping in egg. I see what you mean.

no no no... first herb, then flour, then egg, then bread crumbs... very important...

I got it. The thing is I waste a lot of herbs by adding them to the eggs. I like your idea better.

me too, that's why flour before an egg... :)

I should stick to the food section here. It is pleasant and not a bit agravating. Bonne nuit.

sLOW COOKING ONLY WORKS ON LARGE PIECES OF MEAT UNLESS YOU BRAISE THEM, FINISHING YOUR STEAK IN THE OVEN WOULD JUST DRY IT OUT. The whole theory to slow cooking is that you cook your meat without damaging the tissue and the low heat for a longer period of time turns and grissle into jelly wich makes it mor pallatable.

Meat is a muscle when you heat it it contracts this bursts the tissue hence you have the bleeding.

Tenderising it splits the tissue apart enabling it to be cut easily and chwed easily this damages the meat and does result in a dryer cut of meat

Spend extra money get a good cut

Keep the cheap cuts for roasting

I tried Heston's 24 hour steak and it was marvellous. Starting with a full cut, then searing it with a torch, then in an, almost, cold oven for 24 hours. Then slice it and a quick bounce in the frying pan with butter to brown it and get it tasty and it was fannytastic!!!

But you are right, if I tried that with just one steak it would probably have been rubbish.

Schabowy. I'm lovin' it?