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Fried meat is one of the most popular dishes in Czech cuisine and is present on the Sunday table in many families. Many people focus mainly on how to properly bread and fry the slices, but the real result starts with the choice of meat. The right type of pork determines whether the cutlet will be tender, juicy and full of flavor. Butchers are clear about this – and we bring you their tips.
Pork leg – the classic choice for everyone
The leg is the most common type of meat used for frying. It is affordable, easy to slice thinly and, when tenderized, ideal for breading. If you let it marinate briefly, you will get an even milder taste and better juiciness. It is suitable for everyday cooking and as a reliable option when expecting more guests.
Pork tenderloin – a luxurious option without compromise
Tenderloin (fillet) is considered the most delicate part of the pork. It is tender, soft and literally melts in the mouth. When frying it is not necessary to pound it and it only needs to be lightly breaded. The result is a delicacy more suited to festive occasions. However, expect a higher price and smaller individual slices.
Pork shoulder – flavor and juiciness in one
If you like a more pronounced meat flavor, pork shoulder is the right choice. It contains more fat and thanks to its structure remains wonderfully juicy even after frying. Before frying it is recommended to trim off excess membranes and fattier parts so the meat does not fall apart and keeps a regular shape.
Pork neck – for true gourmets
Pork neck is the queen of the juicy pork cuts. It contains more fat, which slowly melts during frying and gives the meat an unmistakable flavor. The result is tender, soft and delicious meat appreciated by every lover of a proper cutlet.
Final tips from butchers
- Pound the meat gently so as not to destroy its structure.
- Use fresh ingredients – old meat or repeatedly frozen slices lose juiciness.
- Don’t be afraid to experiment – try frying less traditional cuts to discover new flavors.
Summary
Each type of pork has its advantages. Leg is a classic and affordable, tenderloin is luxurious and delicate, shoulder offers pronounced flavor and neck gives the juiciness appreciated by true gourmets. Choose according to your taste and the occasion – and enjoy your cutlet the way you like it best.
