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To Sauté

To Sauté
For: Cooking of escalopes, sirloins, skirts, veal ribs...
Time: 25 minutes
Difficulty:
Published on : 22 Mar. 2012
Author: Chef Philippe
1 rating
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Ingredients for Cooking of escalopes, sirloins, skirts, veal ribs...:

  • Pieces of white or red meat
  • oil
  • butter
  • salt
  • flour (optional)

Method for To Sauté:

1

Prepare all the ingredients

2

In a sauté pan, heat a bit of oil ...

3

...and add a knob of butter. Adding butter in hot oil avoids burning the butter.

4

Place the piece of meat in the very hot fat. If it is a white meat, it will be floured beforehand, to obtain a nice brown colour.

5

Halfway...

6

...flip the piece of meat using a metal spatula.

7

Leave to cook the same time as the other side.

8

Add salt after cooking with a red meat. White meats may be seasoned right before flouring.

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