Any housewife knows how to cook chops - it would be good meat for this. A good or, more correctly, a suitable chop meat can be obtained from the loin of a pig, calf or even chicken. The main task in this case is the destruction of muscle tissue fibers in raw meat, which contribute to its integrity and strength, which means that it prevents softness and suppleness. To simplify this task, what is planned as chop meat is, first of all, freed from veins and films, but this is only the mechanical part of the preparatory work. For two reasons, the physical effect on the pulp will not be able to solve all the problems of turning quite good, at first glance, meat into a juicy and soft chop. If you simply beat off the fillet, then the invisible ligaments will certainly be broken, but the fibers lose their elasticity when destroyed and the meat becomes sluggish and loose. In addition, with further frying, it cannot resist the temperature effect, and the chop will be dry and tasteless. That is why professional chefs, before proceeding with the preparation of the chop, must chop the meat first in an acidic wine solution or natural lemon juice, which makes the fibers more elastic, suitable for resistance to mechanical stress. After this procedure, even beaten meat remains juicy and airy. If at the same time it was also saturated with the aromas of spices and marinades, in which it lay for several hours ahead of time, you can imagine how tasty and magnificent it will turn out after cooking. The fat content of the used meat is also essential. It is best to find a middle ground between too fat and completely lean flesh. What matters is the effort with which to strike. The thickness of the beaten meat should not exceed one and a half centimeters. To cook meat chops you will need flour, eggs, sunflower oil, black pepper, salt. Pre-prepared and beaten meat, cut across the fibers, should be dipped well in each piece in a beaten egg, salt with pepper and roll in flour. Pour oil into a preheated pan and fry the chops until cooked. For the best effect, it is good to hold the finished chops shortly after cooking in the oven at a temperature of 150 ° C. This is especially true for beef chops.
Fried potatoes, buckwheat, and crumbly rice can serve as a side dish for this dish . Chop meat with mushrooms is considered a special delicacy. However, for any side dish a good chop will not be superfluous. A few more quick chop tips.
Before the upcoming frying, the chops must be dried with an ordinary or paper towel. The fact is that excess moisture excessively lengthens the cooking process, since it takes some time for it to evaporate from the surface of wet meat.
It’s better to salt not the meat itself, but a beaten egg. The fact is that salted meat will secrete juice and thus chop will lose its natural juiciness. And one more tip for keeping juice inside the meat. This process is very successfully facilitated by breadcrumbs. Chop meat cooked with them on top of the batter will always be juicy. Only after wallowing in flour can you once again dip the chop in a beaten egg and re-roll in breadcrumbs.
A frying pan with oil must be thoroughly heated before directly frying the meat. The frying process itself should last no more than 2-3 minutes, otherwise the chop meat will be overdried. It turns out how much wisdom a housewife requires to make simple at first glance chops. But this is far from all the nuances that are known regarding our popular dish.