What to do to keep the crust on chops from falling behind the meat

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When cooking chops, you can sometimes encounter such a problem that when cutting them, the crust separates from the meat, which makes the dish unattractive. More often this applies to pork chops. To prevent this from happening, prepare a meat delicacy according to this recipe – and there will be no problems.

Ingredients:

• Meat – 600 -700 g
• Oil – 4 tbsp. l
• Garlic – 2-3 cloves
• Salt – 1 tsp. l.
• Pepper – 0.5 tsp. l.
• Eggs – 3 pcs.
• Flour – 200 g
• Frying oil

Cut the meat 1 cm thick, too thin is not necessary. Hit both sides with a hammer.

Next, prepare the marinade: mix oil, salt, pepper, crushed garlic. Soak all the beaten pieces of meat in this solution and leave to marinate for half an hour.

In separate vessels, prepare flour and beaten eggs. First, dip the meat in flour, and then dip it in the egg (this sequence is so that the flour does not burn in the pan). Place on a heated pan and bake until golden on both sides.

Spread on a napkin to remove excess fat. When cool, cut into the desired pieces. The ruddy, fragrant crust will hold the meat tightly, and the chops will look presentable!