Pork loin steaks with garlic (côtelette)

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Method

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1. Pound the steaks lightly with a meat mallet so they are an even thickness.
2. Season both sides with salt and leave at room temperature for 15-20 minutes. ⏱ Timer: 15 min
3. Before frying, coat the steaks in flour and shake off the excess.
4. Heat the lard in a large frying pan over high heat until it starts to smoke.
5. Fry the steaks for 2-3 minutes on one side, then 2-3 minutes on the other, until nicely golden but not dry. ⏱ Timer: 2 min
6. Transfer the meat to a warm platter.
7. Add the chopped garlic to the remaining fat, pour in the water and bring to the boil, scraping up the browned bits.
8. Pour the garlic juices over the steaks and serve at once, hot.

Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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