Juicy secrets: Perfecting pork neck cutlets for the table

Pork loin cutlets are a favourite on our tables, closely followed by their poultry versions. Of course, these are not the only options, as cutlets can also be made from other pieces of meat. We highly recommend one of them.

Neck meat has more fat than pork loin, making cutlets prepared from it juicier and more tender. The meat must be well-seasoned and marinated to melt under the fork eventually.

Not everyone is fond of neck meat because not everyone has had the chance to eat juicy and well-prepared meat. Contrary to popular belief, neck meat is a delicious morsel but slightly demanding. First and foremost, if you want to achieve juicy and crispy neck cutlets, the meat needs to be marinated beforehand.

Pork loin is often soaked in milk, and neck meat can be treated similarly. However, similarly effective choices include kefir or buttermilk. Fermented dairy products and other ingredients containing acid cause the breakdown of meat tissue, allowing it to absorb more water and spices. This enhances the flavour intensity and makes the meat softer.

Ingredients:

• 4 neck cutlets
• 500 mL of milk
• 1 teaspoon of mustard
• Granulated garlic, sweet paprika, thyme
• Salt, pepper
• 2 eggs
• Wheat flour + bread crumbs for breading
• Oil for frying

Preparation:

1. Lightly pound the neck cutlets.
2. Next, rub them thoroughly with garlic, paprika, and thyme, and pour the milk over them. Set aside for 1 hour (Eastern Time).
3. After this time, remove the cutlets from the marinade, spread a thin layer of mustard on both sides and sprinkle with salt and pepper.
4. First, coat the cutlets in flour, then in beaten eggs, and finally in breadcrumbs.
5. Fry the neck cutlets immediately after breading in well-heated oil on both sides until golden brown.
6. Serve with potatoes and a salad.