The “secrets” to cooking perfect chops

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What should be real chop? Of course, juicy, tasty, in batter. What kind of meat to cook from (pork, beef, chicken or turkey) does not play a special role.

Details

The main thing is to cut it across the grain with a thickness of 1 cm. It is better to beat it in a food processor film or in a cellophane bag. Then you won't have to wash the board and hammer for beating, and the juice from the meat will remain in it. You can lightly sprinkle with water.

If there are layers of fat on the meat, make cuts on them (then the meat will not tighten when you fry) If there is time, season the meat with salt, pepper, and mustard and leave it for 5-6 hours, to marinate (it is convenient to do it overnight).

To make the chop more dietary, fry it for a short time – 1-2 minutes on each side, and then fold it into a pan with a rough bottom, placing the cut slices on the bottom onion and 50 g of water pleasant taste.

Before frying, dip the meat first in flour, and then in an egg beaten with salt.

For a festive version – put the finished chops in the oven, heated to 180-200 degrees, sprinkle with champignons fried with onions, and then rub hard cheese.