Frying Meat

Frying is used to cook good quality, flattish cuts of meat, such as fillet, sirloin, cutlets and chops.

Use a frying pan with a good, thick base, and make sure that it is the right size for the amount of food you are cooking - too large and the cooking juices may evaporate, causing the meat to burn; too small and the meat will stew in its own juice.

Cooking Method

1. Preheat the pan with enough oil or butter (or a mixture of the two) to cover the base, and then add the meat. The meat should be cooked at a fairly high temperature, although care should be taken not to burn the fat.
2. Turn the meat once during cooking, being careful not to pierce it, as this will allow the juices to escape which will toughen the meat.
3. Once cooked, allow the meat to rest for a few minutes before serving so that the juices will be evenly distributed.