The process involves cooking pork cutlets under intense, direct heat emitted from an overhead element. This method relies on radiant heat to rapidly cook the meat’s surface, producing a browned and flavorful exterior while maintaining internal moisture. For example, achieving a Maillard reaction on the surface is typical during this cooking technique.
This cooking method offers a swift means of preparing a lean protein source, minimizing cooking time compared to other methods like baking or braising. Its speed makes it suitable for weeknight meals. Further, this approach can yield a relatively healthy dish if excess fats are trimmed and proper temperatures are utilized, allowing for a flavorful outcome without significant added calories. Its roots trace back to early methods of cooking over open flames, adapted for modern kitchen appliances.
