The very name of entrecote is translated from French as "between the ribs", and only the classic entrecote of beef , it corresponds to it. That, however, does not make less delicious dishes of pork, lamb or venison, appropriated this proud name, because not in the title of happiness. The process of cooking entrecote from pork is somewhat simpler, since this meat is more fatty, it is practically impossible to dry it. You do not need to resort to various tricks to preserve juiciness, as with beef. Pork will forgive you for small mistakes, so it's better to start your culinary experiments with it.
Fried steak entrecote - recipe
Ingredients:
- loin on the bone - 400 g;
- eggs - 2 pieces;
- breadcrumbs - 3 tbsp. spoons;
- flour - 1 tbsp. a spoon;
- vegetable oil - for frying;
- salt, pepper black ground - to taste.
Preparation
We wash the meat, dry it with a paper towel and cut it batchwise. Traditional entrecote the size of the palm and a thickness of not more than 2 cm. We slightly beat off the meat. Solim, pepper. First we roll in flour, then - in whipped eggs, and after - in breadcrumbs.
How correctly to fry entrecote from pork? On the heated frying pan pour oil, when it is heated, we spread the meat. Fry over medium heat for a couple of minutes on one side, after turning over and another minute - on the other, until golden brown.
The best side dish for pork entrecote is, of course, vegetables: green salad, broccoli, cauliflower, peas. But men prefer a banal mashed potatoes with ketchup, which in case of entrecote is better replaced with a sharp horseradish.
How to cook a pork entrecote in Austrian?
Ingredients:
- pork - 1 kg;
- eggs - 4 pieces;
- onion - 1 piece;
- sour cream - 1/2 table;
- potatoes - 4 pcs .;
- parsley - 1 bunch;
- nutmeg ground - 1/4 tsp.
- salt, pepper black ground - to taste.
For sauce:
- sour cream - 1 item;
- butter - 50 g;
- wine white dry - 2 items;
- flour - 2 tbsp. spoons;
- capers - for decoration.
Preparation
Welded in a uniform potatoes are cleaned and cut into cubes. Finely chop the greens and boiled eggs. Mix the filling, add salt, black pepper, nutmeg. We fill everything with sour cream.
We cut the meat with the same pieces, beat off. We rub it with salt and pepper. For one piece of pork we spread the potato-egg filling, from above we cover with the second piece and fix the edges with toothpicks. If portions of meat are large enough, you can wrap it in one, like a sotnik.
In the frying pan, fry onion in butter with the onions cut into half rings. We also put stuffed entrecotes there and fill it with wine. It should completely cover the meat. Extinguish with the lid closed until the pork is ready. After the meat is taken out, and on the remaining juice we prepare the sauce. To do this, add sour cream and flour to the cauldron. Stir well so that no lumps are formed. Bring to a boil and remove from heat. Before serving the entrecote, pour the sauce over and sprinkle with capers.
Recipe for cooking entrecote in Breton style
Ingredients:
- pork - 500 g;
- butter - 50 g;
- olive oil - 1 tbsp. a spoon;
- onion - 1 piece;
- parsley - 1 bunch;
- pepper black ground - 0,25 tsp.
- salt - 1.5 tsp.
Preparation
Meat cut into portions and slightly beat. We rub it with salt and pepper, cover it with olive oil and let it marinate for half an hour. Fry the entrecotes in a pan on half a serving of strongly heated butter,
The remaining butter is mixed with finely chopped parsley and a pinch of salt. We smear this mass over the dish, lay out the same entrecotes, cover with a lid and put it on the water bath for 5-7 minutes, reach. Before serving entrekoty we pour the meat juice from the frying pan. If you think that such a dish turns out not succulent enough, then we offer you a recipe of chops from pork in batter - they surely will be tender, soft and simply delicious.