How to make them on a regular frying pan? I like it to be all juicy (medium I guess), so how to prevent all the liquid to soak out before it reaches destination? <img src="/images/graemlins/frown.gif" alt="" /> <img src="/images/graemlins/smile.gif" alt="" /> The meat looks medium but dry at the same time. How thick should the pieces be? How much time and at what temperature on the pan?
Another thing, what souce should be applied? I have done some, it's not bad, but I usually see stakes and some kind of brown, meat-jiuce like souce. How to make it or something similar? Something not to hard though, shoopuf milk is not available. <img src="/images/graemlins/smile.gif" alt="" />
