Meat in a pan: how to fry quickly and tasty? Video
The quickest way to cook meat is to fry it in a pan. In this way, you can make tender chops, juicy steak, crispy chicken and many other delicious and beautiful dishes. They are suitable for both a quiet family dinner and a festive event.
Ingredients:
- 4 chickens
- salt and black ground pepper
- 4 garlic cloves
- 4 bay leaves
- Vegetable oil for frying
Wash and dry the chicken carcasses with a paper towel. Cut across the breast and turn it slightly forward. Lay on the back and beat lightly so that large bones are shattered and the carcass is as flat as possible. Rub each chicken well with a mixture of salt, pepper and bay leaf pieces. Peel the garlic, cut into several pieces and rub the chicken with it. Put the carcasses on top of each other in a deep cup, cover with a plate, on which you put some weight.
Refrigerate for 3-6 hours so the meat is soaked and roasted faster
After the allotted time, clean the chickens from bay leaves and garlic. Heat vegetable oil in a skillet and add the chicken carcass. Fry over high heat with the lid closed until golden brown. The meat of the finished tobacco chicken should be white on the inside. Place on a platter and serve with tender mashed potatoes.
Ingredients:
- 4 pork steaks
- 4 tbsp. tablespoons of Dijon mustard
- salt to taste
Wash and dry the steaks on a napkin. Brush thoroughly with Dijon mustard, place in a deep plate, cover and refrigerate. You can marinate them from 4 to 24 hours. Then remove, remove the mustard with a dry cloth and rub the steaks with salt. Heat a skillet and sauté the meat over high heat for 3-4 minutes on each side. Arrange the deliciously cooked steaks on plates, serve with fried potatoes or fresh vegetable salad.
Ingredients:
- 1 kg pork tenderloin
- 2 eggs
- 1 cup flour
- salt and black pepper to taste
- vegetable oil
Wash the meat, dry and cut into 1 cm wide pieces. Beat well, rub with salt and pepper. Place the slices on top of each other and leave for half an hour at room temperature to soak and soften the meat with the spices. In the meantime, beat 2 eggs, salt and pepper a little. Put the flour on a flat plate. Heat the sunflower oil in a skillet. Dip pieces of meat in an egg, roll in flour, fry until golden brown over medium heat.
Ingredients:
- 1 kg pork or lamb
- 2 heads of onions
- 250 g mayonnaise
- salt and black pepper to taste
For lamb shish kebab, you need to use only the meat of a young animal, which still smells nice of milk
Wash the meat and cut into 4 by 4 cm cubes. Peel the onions and cut into half rings. Combine these ingredients in a deep cup and season with salt and pepper to taste. Add mayonnaise and mix well. Leave for 2-3 hours at room temperature. Then place in a well-heated skillet and fry over medium heat until tender. The kebab should be rosy on the outside and light on the inside.