John Myers
Meat: Neck Cutlets with Onion Cream
The perfect meat: neck cutlets with onion cream recipe with a picture and simple step-by-step instructions.
- 3 piece Pork neck slices
- 2 teaspoon Black pepper from the mill
- 2 teaspoon Onion granules, homemade
- 4 piece Fresh onions
- 3 piece Garlic cloves chopped
- 3 piece Flour
- 2 tablespoon Clarified butter
- 250 ml Cream 30% fat
- 1 teaspoon Meat stock cubes *
- 1 teaspoon Sugar
- Salt pepper
- Clean the meat and divide it if necessary, then pound it. Season with pepper and onion granules. (The onion granules are dried ground onions)
- Heat the butter lard in a pan and sear the meat on both sides. Take out and layer in a baking dish.
- Deglaze the roast with a little water. Peel the onions and garlic, cut the onions into half rings (cut open from the side) and the garlic into tiny cubes and fry them in the meat stock. Dust with a little flour.
- Add the cream and meat stock and bring to the boil. Season to taste with salt, pepper and a pinch of sugar.
- Spread this mixture over the meat and roast covered for about 1 hour in a preheated oven at 180 degrees lower / upper heat. Remove the cover for the last ten minutes.
- Arrange the meat with onions and sauce on warmed plates and serve with baked potatoes.
- * Link to Spice Mixtures: Meat Broth Concentrate
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