The 10 Secrets to Perfect Fried Meat that 95% of housewives don’t know!
Thickness
It is very important to always pay attention to the thickness of the meat when pulling out any meat. The right thickness is between 2-4 millimeters, the thicker slices are floated, so that the fibers also soften. If you don’t have a meat splinter, use a knife, tap the meat with the handle, but you can also use your hands!
Seasoning
Before breading, use salt and black pepper.
