Fried Meat in a Frying Pan
Super juicy and fantastically delicious – do not come off! Fried meat in a frying pan turns out to be incredibly soft, with an appetizing crispy crust. And all thanks to the fact that some tricks were used during frying. Serve the meat with any side dish — the family will be delighted!
Servings Prep Time
4 10minutes
Cook Time
40minutes
Servings Prep Time
4 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Wondering how to pan-fry tender and juicy slices of pork or turkey with onions? Start by gathering your ingredients. For the best results, choose pork or turkey cuts that are tender and not too thick; loin cuts work well. Opt for a neutral and refined cooking oil. As for seasonings, use your preferred spices and salt to taste.
  2. Begin by washing the meat and patting it dry thoroughly with paper towels. It’s crucial to remove excess moisture from the meat to ensure it sears properly. Cut the meat into large pieces, approximately 5 cm in size. This will help maintain its juiciness during cooking.
  3. Place the meat pieces in a bowl and season them with your chosen spices. I recommend using sweet paprika and ground black pepper. Hold off on adding salt at this stage, as it can draw moisture out of the meat while frying. Drizzle a bit of vegetable oil over the meat and mix everything together. Ideally, let the meat marinate for an hour to enhance its flavor, but if you’re short on time, you can proceed immediately.
  4. Peel the onion and slice it into thin strips or feathers.
  5. Preheat a frying pan over high heat. To ensure your meat stays juicy while frying, it’s essential to select the right frying pan with a thick bottom and a non-stick coating. Maintain high heat throughout the cooking process. Add cooking oil to the hot pan. Arrange the meat pieces in a single layer to avoid stewing them. For more information on choosing the right frying pan and oil, refer to the articles linked at the end of the recipe.
  6. Sear the meat until it becomes golden brown on one side, then flip it to brown the other side. Once both sides are browned, add the sliced onions to the pan. Continue frying the meat and onions, stirring, for a few more minutes.
  7. Lower the heat at this point. Continue cooking the meat for the required duration, which depends on the specific cut and size of the pieces. Do not cover the pan with a lid. To check if the meat is ready, you can cut a piece; if the juices inside run clear, it’s done. Season the fully cooked meat with salt and mix well.
  8. Pair your cooked meat with your choice of vegetables, grains, or pasta for a delightful side dish. Enjoy your meal!
Recipe Notes

You can use various types of meat other than pork in this dish, but remember that the cooking time, taste, and calorie content will vary accordingly. For instance, beef typically requires a longer cooking time compared to pork, while chicken fillet or turkey cook faster.

It’s essential to be mindful of the cooking oil you use, as all oils have a smoke point – the temperature at which they start to burn and release harmful substances, including carcinogens.

Selecting the right frying pan is crucial for the success of this recipe. An ill-suited pan can negatively affect the outcome, so choose one with a thick bottom and a non-stick coating for optimal results.

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