The chefs explained how to make chops juicy and with a crispy crust

You need to know how to fry meat. It's not just throwing a piece in the pan, waiting a few minutes and enjoying the taste. It can be hard, hard, rubbery, and even dry. If you don't want such chops, then you need to know a few important nuances. We will talk about them in more detail later.

Details

When cutting meat, pay attention to the thickness of the pieces. Too thinly cut and reflected will be a guarantee of dryness. Ideally, the required thickness of the chop is 1.5 cm.

If there is a layer of fat on the meat, it is not necessary to cut everything to zero. When it melts, juiciness will be preserved. And this will only make the chops tastier. They will not dry out.

If the product is frozen, you will not be able to do anything worthwhile with it. The meat will not absorb salt, the taste of spices, or release juices. Chilled and frozen are radically different things.

Reflection is an important point. You don't have to do it with all your heart. Moderately so that all the juices do not come out. You don't want a dry leaf instead of a mouth-watering chop.

And for chops, batter is best, not just breading in flour. Batter performs the function of sealing. As a result, the juices do not flow out, but remain inside. You need to fry the chops on medium heat.