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26 Oct 2010
Food / Kotlet schabowy again. I love it. [47]
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.
This tends to break up the tissue fibres too much and allows the natural juices to be released too quickily.
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.