Fried Garlic Neck Roasted in Overcooked Butter, Potato Salad

The slices prepared according to this recipe are beautifully juicy and crispy, served with homemade potato salad combined with mayonnaise it is really amazing yummy.

Ingredients:

4 pcs boneless pork neck slices 6 pcs cloves of honest garlic 2 pcs eggs 3 tbsp milk 2 tablespoons of clarified butter frying fat breadcrumbs salt For potato salad: 800 g of salad potatoes 4 heaping tablespoons Mayonnaise Delicatessen (Hellmanns) 1 tbsp Dijon or full fat mustard 1 tablespoon vinegar 1 small can sterilized peas 3 pcs hard boiled eggs 2 pcs carrots 2 pcs pickles 1 piece of shallots piece of celery small parsley water pepper salt

Procedure:

1. Rub the meat with crushed garlic on both sides and refrigerate for a day or two
2. Then salt the meat on both sides, rub it with flour, beaten eggs and milk and finally in breadcrumbs, massage it well into the meat and lightly peel off the excess
3. Fry the meat in hot lard until golden brown on both sides
4. Place the fried steaks in a baking dish (not greased with butter), put half a tablespoon of butter on each piece of meat, cover and put in the oven, bake at 200 °C for 30 minutes, then remove the lid, reduce the temperature to 160 °C and bake for 20 minutes more
5.

Potato salad preparation:
1. Boil the potatoes in the skin in salted water for about 12 minutes, let cool, peel and cut into cubes (you can use a string slicer)
2. Cut the root Vegetable Recipes, cucumber into small cubes and cook in salted water for about 7 minutes, for the last few seconds throw in the diced shallots
3. Let the cooked Vegetable Recipes and onions drain and cool in a sieve
4. Transfer the diced potatoes and Vegetable Recipes to a bowl, add salt, pepper, vinegar, mayonnaise and mix gently but thoroughly
5. Finally, add the diced eggs and mix again, adjust the flavours with spices or salt and leave to cool.

Recommendation:

Recipe for clarified butter can be found here: Transfused Butter.

Note:

Recipe from Cooking with Tom, photography and text by Nadia Indruchova

Potato Salad