T-bone cutlet

Category: Meat dishes
T-bone cutlet

Ingredients

Pork (cutlet on the bone)
Pork spice mix
Mustard
Salt
Butter

Cooking method

  • Cutlet - translated from French - a piece of meat with a rib part. If you properly fry such a piece, then the meat literally "melts in your mouth."
  • The meat was washed under running cold water and dried thoroughly with paper towels.
  • Each cutlet was coated with mustard, salt, and spices. I always take a ready-made mixture for pork from the market, but you can make it yourself by adding your favorite spices, using a mixture of peppers as a basis. The marinating time depends on your capabilities, but I think a couple of hours will be enough.
  • Fry our cutlets in a pan with vegetable oil over high heat until golden brown, after making cuts along the bone. Put the cutlets on a baking sheet, put a piece of butter on each and bring to readiness in the oven at 180 degrees for 15-20 minutes.
  • Many recipes omit the oven cooking stage ... but I love well cooked meat


Merri
Nice!
fomca
Yeah, the meat is always pretty !!!
shnt
How are incisions made along the bone technically? length? depth? quantity? on both sides or one? and for what?
Many times I tried to cook such meat - but usually some kind of garbage came out. Maybe because of the absence of these cuts? although in the oven with butter, too, I never brought it - and there is clearly a sense in this.
fomca
shnt , the cuts are made so that the meat near the bone is well fried. How can I tell you correctly, but I make a couple of cuts on one side to a depth of 2/3 of the thickness of the piece of meat, if the ribs are not thick, then I do without these cuts at all. In the oven I bring it to readiness, because I like well-fried meat.
shnt
Well, where I take it - about 1.5 cm thickness of a piece. It's just that I always have such croutons - I also like to be sure that the meat is completely ready - apparently the oven is doing its final job - because if you bring it in a frying pan - the meat is not juicy. I will definitely try in the near future - I really like to gnaw the bones - it seems to me that next to them the meat is the most delicious))))) Sanks is great for advice.
fomca
shnt , good luck, we are waiting with a cutlet!

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