Pork is perhaps the most popular type of meat. Pork is used to prepare delicious cutlets, soups, kebabs, minced meat for various fillings. How to fry meat so that it remains juicy and retains the maximum of nutrients?
Meat preparation
First, you need to thoroughly rinse the pork meat so that there are no possible small contaminants or small fragments of bones that often get into the pulp when cutting the carcass. Then the meat needs to be cut into several small pieces so that it is evenly and quickly fried. Often, a small incision is made in each piece to accommodate some salt, pepper, or other spices. This saves more juice when frying. Also, remember to add salt to the meat just before frying.
So that the meat is not very fatty, it is imperative to heat the pan well and put the pork only on hot oil. But after the pieces of meat are in the pan, it is better to slightly reduce the fire. It is not recommended to cover with a lid, otherwise, instead of fried pork, you can get a stew without the characteristic golden brown crust.
It is a good idea to marinate the meat before frying. The quickest way to marinate is to grate the meat with pepper and crushed garlic and cover with vegetable oil.
Chops
To prepare this dish you will need:
- pork meat - 500 g;
- flour - 100 g;
- chicken egg - 2 pcs;
- salt - to taste;
- pepper - to taste.
To prepare the chops, you need to cut the well-washed meat into several small pieces and beat each of them with a special hammer on both sides. Usually, professional chefs, when beating meat, cover it with plastic cling film so as not to injure the meat fibers and retain maximum juice. Try not to overdo it to prevent the meat from falling apart into small pieces.
Each chop should be rubbed well with salt and pepper on both sides. Place bowls of flour and beaten eggs next to the stove. Before sending a piece of meat to a skillet with hot oil, dip it first in flour, then in an egg.
You only need to turn the chops once. When blood begins to appear on the piece, turn it over and reduce the heat slightly. It is recommended to fry the meat on each side for no more than 5 minutes, then it will have time to brown and will be as soft and juicy as possible.
You can also use other breading, for example, before frying the chops, mix the egg with butter and dip the piece of meat first in flour, then in the egg mixture, then again in flour, again in the mixture and again in flour, then the layer of breading will be denser …
Alternatively, combine olive oil, lemon juice, salt and pepper, beat thoroughly with a fork, and also dip the meat in the butter mixture alternately with flour. And for a thick crispy crust, before frying the meat in an egg with mustard and fine bread crumbs.
