Beef Cutlet Recipe

The chops, preferably of the bullocks, nor rid of excess fat and carve the fat margins often with a sharp knife. Sprinkle with pepper and rub vigorously with the oil. A matching uncoated dry sauté pan can be so hot that a drop of water scatters hissing.

Insert the meat and sear on each side, about 1 minute so that the pores close again, then finish cooking on each side for about 10 minutes on low heat. It frequently contact. Take the finished meat from the pan, add salt, cover and keep warm for about 10 minutes.

In the meantime, peeled and sliced ​​shallots in Bratfond can be translucent, pour in the wine, bring to a boil and let them simmer until the liquid has boiled down to half volume.

The now tarnished the chops stir in meat juice and let the sauce boil the butter in pieces in it. The sauce, again with pepper, salt and a pinch of sugar to taste. The chops on a deep, hot plate and drizzle with the very hot sauce poured over it. At the table, the meat off the bone and cut into slices. Serve with the sauce covered.