Just as with stewing meat, it is good to braise the meat from all sides initially - this forms a crispy golden crust, while the inside of the meat remains tender.
Then, no matter whether the meat is chopped into small or large pieces, moderate amounts of warm water must be poured over it and it must be transferred to a suitable oven dish. Next, it must be put into a preheated oven.
For the roasted meat to be tender and delicious, the door of the oven must be opened from time to time and the juice from the roasting must be poured over the meat. If there is no juice, warm water or broth will get the job done as well.
To be scrumptious, the meat must be cut across the muscle fibers, and the tendons, membranes and bones need to be removed. Then, the pieces must be tenderized, while cuts must be made along the edges.
Salt the meat, dip it into a whisked raw egg, then roll it in breadcrumbs and fry immediately. The types of grease recommended are ones which can be heated to a high temperature without burning - oil and lard.
Pour enough grease in the saucepan for half the thickness of the meat to become submerged in it. Then, braise 2 to 3 min. on one side and flip on the other side.
Next, lower the heat and fry the meat until fully ready. To determine whether it's cooked, pierce it with a fork in the thickest part. If ready, a colorless juice will appear and if not - the juice will be reddish.
Meat that is ready can easily be pierced with a fork. In order for fried meat to be even more delicious, serve it in heated plates. It needs to be served immediately, since otherwise it becomes hard and loses its taste and flavor.