Part 2/6:
Preparing the Meat
To start, ensure that the meat is cut into thin slices. If necessary, you can ask your butcher to do this. Ana then stresses the significance of tenderizing the meat. You can use a meat mallet or even a sturdy glass to pound the meat lightly, breaking down the fibers, which will help keep the meat tender, even if you choose a less expensive cut.
After the meat is tenderized, it is time to season it. Ana uses a mixture of finely chopped garlic, salt, and paprika. However, she emphasizes an important secret: don’t add salt until right before breading the meat. This prevents the meat from losing moisture and helps keep the breading intact during frying.