Kako pohovati sve vrste mesa? (How to fry all types of meat?)

Redosled osnovni:

1. meso (posoljeno i pobibereno)

2. brašno

3. jaja (umućena)

4. prezle (ili panko ili prezle sa zacinima)

5. prži se u umereno zagrejanom ulju (4) dok ne dobije zlatnu boju.

PILECE MESO

Najčešće se koristi: pileći file, pileći batak bez kostiju.

Priprema: file se može blago izlupati kuhinjskim cekicem da bude jednake debljine, posoliti, pobiberiti može se kratko marinirati (mleko, jogurt ili limun).

Prženje: 2–3 minuta po strani brzo se peče i ostaje sočno.

CURECE MESO

Slično piletini, ali suvlje.

Najčešće se koristi: ćureći file.

Priprema: tanki fileti preporučuje se marinada (jogurt ili mleko).

Prženje: 2–3 minuta po strani, ne prepeći.

SVINJSKO MESO 

Najčešće: svinjski kare, svinjski but (šnicla).

Priprema: iseći tanke šnicle dobro izlupati kuhinjskim cekicem, posoliti i pobiberiti.

Prženje: 3–4 minuta po strani, ulje ne sme biti previše jako.

JUNECE MESO 

Može, ali zahteva pažnju.

Najbolje: mlada junetina, šnicla od buta.

Priprema: obavezno dobro izlupati kuhinjskim cekicem, po želji kratko marinirati (mleko ili jogurt), tanji komadi su bolji.

Prženje: 3–4 minuta po strani ako je debelo, može biti tvrdo.

TELECE MESO

Idealno za pohovanje.

Najčešće: teleći but, teleći kare.

Priprema: lagano izlupati kuhinjskim cekicem, minimalno začiniti da se oseti ukus mesa.

Prženje: 2–3 minuta po strani klasične bečke šnicle.

JAGNJECE MESO

Najčešće: jagnjeći but (šnicla), jagnjeći kare, jagnjeća rebra.

Priprema: iseći tanke šnicle, dobro izlupati kuhinjskim cekicem, posoliti i pobiberiti.

Prženje: 3–4 minuta po strani (ili dok lepo porumeni), ulje ne sme biti previše jako.

Napomena (da bude mekše i sočnije):

Jagnjetina je najukusnija kada se ne prepeče, pa je dobro da ne pržiš predugo. Nakon prženja ostavi meso 2–3 minuta da „odstoji“ pre sečenja – tako će zadržati sokove.

Saveti za super pohovanje:

- ulje treba da bude zagrejano, ali ne da dimi, 

- ne stavljati previše komada mesa odjednom u tiganj dok pržiš

- gotovo meso stavljati na papir da upije višak masnoće,

- za hrskavost: prezle + malo kukuruznog brašna

Basic order:

1. meat (salted and peppered)

2. flour

3. eggs (beaten)

4. breadcrumbs (or panko or breadcrumbs with spices)

5. fry in moderately heated (4) oil until golden brown.

CHICKEN MEAT

Most commonly used: chicken fillet, boneless chicken drumstick.

Preparation: fillet can be lightly pounded with a kitchen hammer to be of equal thickness, salted, peppered and can be marinated briefly (milk, yogurt or lemon).

Frying: 2–3 minutes per side, it cooks quickly and remains juicy.

TURKEY MEAT

Similar to chicken, but drier.

Most commonly used: turkey fillet.

Preparation: thin fillets are recommended to be marinated (yogurt or milk).

Frying: 2–3 minutes per side, do not overcook.

PORK

Most common: pork loin, pork leg (steak).

Preparation: cut thin steaks, pound well with a kitchen hammer, season with salt and pepper.

Frying: 3–4 minutes per side, oil should not be strongly heated.

BEEF

Can be, but requires attention.

Best: young - baby beef, leg steak.

Preparation: be sure to pound well with a kitchen hammer, marinate briefly if desired (milk or yogurt), thinner pieces are better.

Frying: 3–4 minutes per side if thick, can be tough.

VEAL

Ideal for frying.

Most common: veal leg, veal loin.

Preparation: lightly pound with a kitchen hammer, season minimally to taste the meat.

Frying: 2–3 minutes per side of classic Vienna schnitzel.

LAMB MEAT 

Most often: leg of lamb (steak), rack of lamb, lamb ribs.

Preparation: cut thin steaks, beat them well with a kitchen hammer, add salt and pepper.

Frying: 3–4 minutes per side (or until nicely browned), the oil must not be too hot.

Note (to make it softer and juicier):

Lamb is tastiest when it's not overcooked, so it's a good idea not to overcook it. After frying, leave the meat to "rest" for 2-3 minutes before cutting - this way it will retain the juices.

Tips for great frying:

- the oil should be heated, but not smoking,

- do not put too many pieces of meat in the pan at once while frying,

- put the finished meat on paper to absorb excess fat,

- for crispiness: breadcrumbs + a little corn flour