simple? Just? delicious! Recept na Viennese potato salad You can also find here. If you choose rice as a side dish, Need more juice. This inpirovala prepare me a little bit and led John Florentýna Zatloukalová. I like the fact the Austrian approach to natural slices. Prepared piece of meat in it, first one side to impress flour, then abruptly browns, pulls out of the pan, and the ladle used to quickly prepare juice. It seems brilliant. I just fiddled a bit in the preparation of sauces and butter put directly into the broth, which then create a sauce. Flotentýna think, that this Austrian meat preparation retains a little better taste. I agree! Additionally him, push the fellow - Viennese potato salad. It was not a mistake.
Pork steak | The Viennese potato salad
| Need: |
- 500 g pork chops z kýty
- 150 ml vývaru
- 80 g 2 until 3 lžíce sádla (Duck
- 30 g butter
- 2 lžíce hladké mouky
- salt
Units:
How do you:
- Meat tenderize gently on one side only.
- After the cuttings edges nakrojíme maybe at intervals dvoucentimetrových. If you do not, meat in a frying pan you curl. that, How it works Hot Heat, will start to shrink and warp. If you see more cuts, it is to mine a bit clumsy hands. The result was that not signed. For me would be signed, if there were not those slots.
- Slightly posolíme both sides.
- Heat the lard in a large pan. Sliced meat tenderized side put into the flour and then gently shrug.
- Put the meat aside flour into the hot oil and fry until golden abruptly.
- Turn the meat and fry until golden again.
- Opečené maso dáme stranou. Fat in a frying pan pour hot broth in which we dissolve a cube of butter. Bring to the boil and cook for about 2 until 3 minuty.
- Return meat to broth. Let bubbled and about 2 minuty.
- Serve with salad or rice Vienna.
