Pork cutlet on the bone

Second courses

Ingredients

• Pork on the bone,
• Salt,
• Pepper,
• Oil.

Directions

1. The meat should be pink, tender and not wet at all - it should not ooze moisture or blood and it should not smell any foreign odor.
2. And in order for our cutlets to be real, the top edge will need to be removed and this requires a good knife and a place on the table, a lot of space.
3. Divide a piece of meat into cutlets with a knife.
4. Here it is enough to reach a bone and to break it, and then a cutlet and to separate. The bones will accumulate a little and they do not need to be thrown away - they can be used to make broth, for example, and then borscht.
5. Here we are no longer lazy and bring the matter to an end - we prepare cutlets.
6. It remains to put the pan on the fire and try these cutlets. You don't need a lot of oil here.
7. Put the cutlet in the heated oil, sprinkle it with coarse salt and pepper and start frying it on one side, then turn it over, on the other side and also sprinkle with salt and pepper.