Before crumbing wipe the slices,so better stick the crumb layer to the meats.
We get a special fried meats,if mix the bread crumbs with rasped cheese (half-half part).
If put the crumbed slices in beaten egg-white,don't crumb and burn down.
Put in the fat a few toothpicks,and don't burn down the crumbs which was falling of the meats.
Salt the slices and don't let to stand much time.In this case the meat run juice and don't stick the crumb.
Put a spoonful sour cream to the milk,it will be ready sooner,and the curd'll be finer.
Two purpose of:flavour and can the meats.
Dry curing we use oil and spices,tt available to english fried meats.
Wet curing make the pickle juice by the cecipe.Listen,that the juice cover the meat.Keep in the pickle liquer the meat max.to 3-4 days,turn over on every day.
Don't use salt to curing of games,because the meat get to red.
Copyright@kotax 2008