Pork cutlet on a bone

We used to call cutlets what we cook from minced meat, and after all the name itself comes from the French word cote, which means the rib. So the "correct" cutlet is a piece of meat with a costal bone. Fry it - a whole art, which, incidentally, is easy to master, it is enough to follow our advice.

Pork cutlets on bone - recipe

Ingredients:

Preparation

The most important thing in this recipe is to choose the right meat. It should be very fresh, not frozen. For the marinade mix paprika, peppers and Provencal herbs with olive oil. You can add salt to taste. We rub this mixture of cutlets, wrapped in food film and left overnight in the refrigerator.

Aromatic oil, too, is better to cook in the evening. To do this, mix the softened butter with lemon juice, salt, cayenne pepper and chopped herbs of dill. We wrap it in film and let it freeze in the refrigerator.

In the morning we get cutlets, we make some punctures with a knife at the stone. Fry on a strongly heated frying pan without oil 3 minutes 2 times on each side. So the meat is well browned, but will remain juicy, pinkish inside.

Ready cutlets spread on plates, and on top - a piece of fragrant oil. Immediately serve with a lot of vegetable salad. Such meat in combination with potatoes or pasta is still difficult.

How to cook a cutlet on a bone in the oven?

In the baking dish, add a little oil and quickly fry our cutlets on high heat from both sides, to a ruddy crust. After we send for 20 minutes to the oven, heated to 200 degrees.

How to cook a cutlet on a bone on the grill?

Grate grate with oil and fry cutlets 6-7 minutes on each side. It is necessary to choose the right temperature. If the heat is too large, the cutlets will burn, but remain damp inside. And on a small fire will be prepared too long, and the meat will become stiff and dry.

And lastly, it does not matter how you cooked cutlets. After cover them with foil, and allow 5 minutes to "rest."