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Absorbent Kitchen Paper:
1. Lift the meat onto absorbent kitchen paper or crumpled Tissue paper, but NOT onto greaseproof paper.
2. Allow to drain for | minute and then serve.
Methods of frying meatPAPER: paper is used both in preparing food and in cooking. There is a considerable range of papers today—transparent wrapping for cooking, which gives browning; foil, which keeps in the flavour but needs to be opened when the meat, poultry, etc. is required to be well-browned (see page 68); greaseproof paper for wrapping; kitchen (absorbent) paper for draining food, cleaning out pans, etc.
PARSLEY either chop the parsley—the easiest way to do this is to use kitchen scissors or to put the washed and well-dried parsley on a board; hold the handle of a sharp Knife in the right hand, steady the tip of the Knife by holding the forefinger and thumb on the non-cutting edge. Rotate the Knife clockwise until the parsley is finely chopped; OR Have the parsley in small sprigs; OR Fry the sprigs of parsley: wash and dry them thoroughly. Put into a frying basket and lower into really hot deep fat for 1 minute only. Remove quickly then fry again for 1 minute. Drain on absorbent paper.
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