Neck cutlets: The secret to juicy, tender perfection revealed

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

Neck meat has more fat than pork loin, making cutlets prepared particularly juicy and tender. Naturally, the meat must be well-seasoned and marinated to eventually melt under the fork.

Not everyone is fond of neck meat, perhaps because they have not yet had the chance to eat it juicy and well-prepared. Contrary to popular belief, neck meat is a truly tasty morsel, albeit 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
• 475 millilitres of milk
• 1 teaspoon of mustard
• granulated garlic, sweet paprika, thyme
• salt, pepper
• 2 eggs
• wheat flour and breadcrumbs 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 (GMT).
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.