Beef Chops are a sophisticated yet simple dish that is cooked using a skillet. Compared to pork chops, beef chops require a little more skill and time, but the result is definitely worth it. And to make the meat soft and juicy, you need to take into account several subtleties.
What meat for chops is better to choose
When choosing meat, first of all, you need to pay attention to its color - the beef should be of a rich bright red hue. Such meat is considered the most delicious. But it is better not to take darker, brown pieces. This shade of meat means that the animal was not young, and the chops may not become soft. It is not always possible to take fresh pulp, and not a frozen semi-finished product. But, if you do find yourself in the market, opt for fresh meat. It can be safely called ideal for this dish.
The meat must be chosen so that it is a whole piece. The blanks for the chops will be cut into pieces almost from the palm of an adult, from this you need to push off. At the same time, beef should not contain any fatty layers or veins.
Ingredients for Classic Beef Chops
- Beef (pulp) - 500 g;
- Chicken eggs - 2 pcs.;
- Breadcrumbs - 150 g;
- Vegetable oil for frying;
- Ground black pepper;
- Salt;
- Pan.
Recipe
Rinse the beef and pat dry with paper towels. Then cut it into portions no more than 8 mm thick and the size of your palm. After that, lay out the blanks on a cutting board and beat them well on both sides with a special kitchen hammer. Helpful advice: to further insure yourself, pre-soak the meat in mineral water for 1 hour. The carbon dioxide will penetrate the fibers and make the meat very tender.
When the beef is beaten, prepare the eggs. Break them into a small bowl, add a few pinches of ground black pepper and beat with a fork or whisk. Pour crackers into another plate. After that, put the pan on the stove. When it warms up well, pour in the vegetable oil and wait until it is properly heated. Then take a piece of meat and dip it in beaten eggs, wait a little for the excess to drain, and then roll in breadcrumbs so that they completely cover the piece. Put the blank in the pan and start the next piece.
Fry all the blanks on both sides until an appetizing golden brown crust appears. Put the finished products on a large plate, lined with paper towels to drain excess oil, and salt them. Keep in mind that salt is best at this stage. Unsalted meat roasts much faster and becomes juicier.
Delicate, tasty meat delicacy is ready! Serve it with a festive or family table with a potato or rice garnish, as well as vegetables and herbs. Plus, those chops are good on day two too. They can be eaten straight from the refrigerator.
