Dean’s cutlets are appearing more and more frequently on Slovak tables, displacing traditional pork cutlets. Their secret lies in the combination of several meat preparation techniques, thanks to which the food is extremely juicy and aromatic. It is a suggestion for a family celebration lunch, as well as for everyday food — food that will satisfy even the most demanding members of the household.
The basis of the dean’s cuts is a pork tenderloin, which — properly prepared — acquires a completely new dimension of taste. The list of ingredients is short but precise:
- pork doll
- 3 spoons of potato starch
- 3 spoons of mayonnaise or mustard
- a glass of vegetable broth
- 3 cloves of garlic
- ½ teaspoon of sweet paprika
- a pinch of salt and pepper
- rapeseed oil for frying
The key to success is following the correct procedure. First, cut the pork into thin slices — you can do it yourself or ask for help at the butcher shop. Then we prepare the marinade: mix eggs with potato starch and mayonnaise (or mustard), season with garlic, paprika, salt and pepper. We dip each piece of meat into the marinade prepared in this way and put it in the refrigerator for at least four hours.
After this time, fry the steaks briefly in heated oil so that the juices are sealed in the meat. Then we put them in a baking dish, cover them with vegetable broth and bake covered for about 50 minutes at a temperature of 180 degrees Celsius. Finally, we remove the lid and bake for another 10 minutes so that the cover acquires a golden color.
The popularity of dean’s cuts is not accidental. It is a dish that allows you to quickly and conveniently prepare a large number of portions — an ideal solution for family gatherings or lunches in a larger circle. They taste best right out of the oven, served with your favorite side dishes.
This article comes from the Ringier publishing partner website. The content and data contained in it were taken without editorial intervention.
