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If you have the same problem as I do — that pork cutlets are not always as juicy and tasty as they should be — this idea will be very useful to you. The cutlets are every time beautifully juicy and tender. In addition, meat prepared this way you don’t have to only coat in the traditional three-step breading; you can, for example, fry, sauté, bake or even grill it. I recommend it to everyone.
We need:
- Meat for cutlets (pork, chicken, veal …)
- Sour cream or plain yogurt
- milk
- salt
- spices
- olive oil
How to do it :
I give the procedure as described by the author Mrs. Marcela — of course the quantities of the ingredients should be adjusted according to the amount of food.
“Mothers, housewives, if you want pork and chicken cutlets to stay juicy, lightly pound them, salt them, put them in a bowl, drizzle with olive oil, pour in about 4 dl of milk. Add 3 tablespoons of sour cream or plain yogurt and leave them in this mixture for about 2–4 hours — but it’s good if they’re in it overnight. And you can fry, roast, whatever you fancy.”
