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Zletara Cutlet

Zletara Cutlet

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Wash the meat, cut it into slices, beat it in 2 portions. Cut the ham into strips, wash the mushrooms and cut them into quarters. Season the meat with salt and pepper and add it to the flour and fry in hot oil, quench with wine. add the tomato juice, ham and mushrooms, let it boil until the sauce decreases a little.

serve pieces of meat covered with sauce, ham and mushrooms.



Today I want to prepare a steak in the oven as simple as possible and without too many spices. Not for nothing, but the pork chop I have looks so good that I hope to accentuate its taste with beetroot salad, horseradish sauce and sauteed vegetables next to it.


  • 800 gr. pork chop
  • 2 cloves of garlic
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • salt pepper
  • 1 carrot
  • 2 potatoes
  • ½ onion

To start, heat the oven to 180 ° and prepare the tray in which I pour 3-4 tablespoons of oil.

I light the big eye above the stove and give a rosy face to the generous chop pieces that I seasoned for the moment with just a little salt, the thyme and rosemary sprigs that flavor the oil in the pan in which the meat is fried quickly and with the crushed garlic on which I add 2-3 minutes before I put the tray aside.

After just a few minutes, I put 250 ml over the meat. vegetable soup, onion and carrot cut in half, sprinkle with a pinch of salt and pepper then cover the tray with aluminum foil and put it in the oven for 40-45 minutes.

It's time to prepare boiled beets over which I put a drop of vinegar and a little fresh horseradish.

For the sauce I need 3 teaspoons of sour cream which I mix with a teaspoon full of horseradish, a pinch of salt and a little sour beet juice.

15 minutes before the steak is ready, wash the 2 potatoes well and put them next to it to boil a little.

When they are ready, I put the foil aside, turn off the heat and take out the vegetables that I quickly sauté in a pan with a little olive oil and rosemary.

The end result was in line with my expectations. The cutlet remained soft and tender, and the sauce and beetroot combined with the carrot jam and the flavored potatoes completed this dish without any effort.

After more than 5 (five) years of use, I suddenly remembered that, among other things, my oven is also equipped with roasters. I think it's only the second time I've used it. The first use, for a whole roasted chicken, was a total fiasco. I won't go into details now, but the chicken, insufficiently fastened, spun around his head (which he didn't have anyway) and scraped with burnt fat everything that could be scraped from inside the oven, and more than that. In the end, the chicken turned out to be edible, but the effort was disproportionate compared to the result. I remember the days when, with 20 francs (the equivalent of about 3 Euros - but the French had not yet adopted the single currency), I bought from the flying market in Dunkirk a whole roasted chicken and about half a kilo of roasted potatoes at the base of the roaster. .

Once I learned the lesson, I chose a better piece of meat (pork chop), which I anchored properly.

If you want to replicate the experiment, get some in advance food rope and a meat thermometer. Both items can be found in the supermarkets with kitchen utensils in hypermarkets. I bought this bimetal thermometer from China for less than 10 Lei from Selgros. Find, at slightly higher prices (40 - 60 Lei) and tools with digital display, in case you want to amaze your table guests.

What do you need?

  • A whole piece of pork chop shaped (about 1.2 - 1.3 kg): without bone, without rind, without fat
  • 2 slices (

100 g) lard

  • 1-2 teaspoons smoked salt
  • 1-2 teaspoons smoked paprika
  • 1 teaspoon freshly ground mixed pepper
  • 1 teaspoon ginger powder
  • 1 teaspoon garlic powder (or granulated garlic)
  • 2-3 tablespoons of olive oil.
  • How do you proceed?

    Wash the meat well, then wipe it with absorbent towels to remove excess water.

    Then tie the piece of meat tightly, using food twine (you can find it in any hypermarket, in the area with "stuff" for more or less professional kitchens).

    With the tip of a sharp knife, make a few "pockets" in the chop, pockets in which you stuff the pieces of bacon well.

    Rub the chop piece well with salt, pepper, ginger, garlic and paprika, then grease it with oil.

    Fix it firmly in the toaster shaft and place it in the oven. Place a large tray under the roaster in which you pour a cup of water. All the fat from the meat will accumulate in the tray.

    Turn on the rotisserie and the flame in the oven vault and wait. After about an hour, it is almost ready (the temperature in the center of the piece of meat has reached 63 ˚C). If you want it “medium”, you can take it out of the oven when the temperature reaches 65 ˚C. It is good to do this if the meat has previously gone to the vet and tested negative for trichinella.

    If in doubt, leave it on (about 15-25 minutes, depending on the oven) until the thermometer shows you 72-75 ˚C, and the meat is "well done". In this way you avoid unpleasant surprises, which can be made by various parasites (larger or smaller) nestled in the piece of meat.
    Now you can remove the meat from the skewer, remove the strings and wrap it tightly in aluminum foil.

    Leave it like this, wrapped in foil, for 10-15 minutes, during which time the meat juices return to their natural place. Don't be afraid it's getting too cold - no way. In addition, it becomes much easier to cut.

    What's going on next to him? Well, you can put some potatoes, prepared in various ways. I made, for example, new potatoes, baked in the oven with a little rosemary and some pork chops:

    Or you can match the chops with a risotto:

    Or even with some mushrooms in cream sauce:

    For wines, don't be fussy: a glass of dry rosé or a semi-dry white blend (both well beaten) makes it stand out. But don't say no to Merlot or Pinot Noir.

    It goes eaten the next day, either reheated or cold, in the form of a sandwich, just like this one.

    Have fun and see you healthy again!

    What we need for Pork chop with onion and smoked, baked, old recipe

    Cooking time: 1 hour 30 mins

    • -1 kg partially defatted chop, the neck or pork leg also works
    • -200 g smoked kaizer
    • -1 carrot
    • -2 onions, about 300 g
    • -4-5 cloves of garlic
    • -2 teaspoons grated salt
    • -1 teaspoon thyme
    • -1 teaspoon freshly ground pepper
    • -250 ml water
    • -30 ml white wine-optional

    Pork escalope with mushrooms - mushroom food with meat and creamy sauce

    Pork escalope with mushrooms - mushroom food with meat and creamy sauce. A kind of very tasty and flavorful pork stew. Young slices of pork meat cooked in a mushroom sauce (with lots of onions!). With rice garnish, flour dumplings or natural potatoes. A comfort food of our family.

    Yes, this one pork escalope with mushrooms is a "vintage food", very fashionable in the '70s. My mother prepares it quite often and we still like it a lot. It's a way we eat more in the fall-winter because it warms our "hearts". I prepare it from slices of skimmed pork pulp (snitel), fresh mushrooms and lots of onions. The onion disintegrates when cooked and forms a tasty and sweet sauce.

    The cooking time depends a lot on the quality (and age) of the pork you use. They were given in which I had to cook this escalope in kukta (pressure cooker). This time I hit some tender pork slices. A cutlet is made when you can eat it only with a fork (without a knife) but not disintegrated. The slices of meat must keep their shape.

    I recommend using a non-stick pan (Teflon or ceramic) with a thicker bottom (possibly a cast iron pan with enameled interior) because the escalope tends to stick to the dish. This pork escalope with mushrooms can cook very well at slow cooker (crock pot) for 6-8 hours on the low position. You can find it here recipes for slow cooker.

    Of course, you can also make escalope from beef - veal (also from thin slices of meat). If you are a big fan of beef, I recommend you try the recipe beef slices with onions.

    Or a chicken breast escalope with mushrooms and sour creamrecipe here.

    Garlic also appears in some recipes. I don't use it for escalopes. Sometimes I deglaze the pan with a glass of brandy or liqueur wine (Marsala, Madeira, Lacrima lui Ovidiu). These drinks give a very fine aroma to this pork cutlet with mushrooms.

    It is a food that can be made in larger quantities and reheated later or even frozen in plastic pans.

    Lamb chop with mushrooms and wild rice

    Are you looking for something special for the Easter meal? Then you should try the Lamb Cutlet recipe with mushrooms and wild rice! We are very big fans of lamb and I can't conceive of an Easter meal without lamb, as evidenced by the multitude of lamb recipes on the blog. But, I tell you with my hand on my heart, it is the tenderest lamb I have ever eaten. ♥

    I ordered lamb chops from Miramax, of course. It is a lamb chop with bone, of New Zealand origin and, I repeat, it is the most fragile lamb! I simply prepared it in a pan, simple and light, with olive oil, butter, rosemary, white wine and garlic. Delicious!

    At the garnish I prepared a wild rice with ghebe. I also took it from Miramax ghebe nameko frozen, in a 1 kg bag, the price being very very ok. Wild rice goes perfectly with creamy mushrooms and tender lamb, it's from Scotti and you can find it HERE. We prepare wild rice very simply, we simply boil it, the proportions being two cups of water to one cup of rice. Put the mushrooms in the pan with butter, add the boiled rice and you're done! We have a simple and tasty garnish, because the wild rice itself has a special taste, it does not need too many spices.

    Don't forget that we also have a discount code on Miramax! Use code TEO10 in your shopping cart for an extra 10% discount! ♥

    As usual, we used Parmareggio butter, which we do not lack in the fridge and which you can find in various weight options!

    In terms of wine, Sergiu chose a red wine that he says is gorgeous. And Sergiu rarely says that about wines, so it's a great thing!

    Lupi Gitana wine - Moldova - is a ruby ​​red wine, with purple glows, seductive and complex, with intense notes of red and black fruit, chocolate, licorice and a drop of coffee, rich aromas of sweet fruit, especially blackberries and juicy plums, which adds accents of dried fruit and licorice.

    All the necessary ingredients for the preparation of the Lamb Cutlet recipe with mushrooms and wild rice are waiting for you on Click PLAY in the window below for the video recipe! ♥

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