Beef is very tasty, but at the same time difficult meat. From a large cow carcass, only 2% of the pulp is suitable directly for frying, but do not throw the rest away. You can try making beef chops. When beating, the tough fibers become softer, and the breading will prevent the meat juice from flowing out.
It is necessary
-
- 400 g beef pulp
- 4. Art. l. flour
- 3 tbsp. l. bread crumbs
- 2 eggs
- salt
- pepper to taste
- greens
- vegetable oil
Instructions
Step 1
Cut the beef into flat slices, no more than one and a half centimeters wide. Try to take into account the course of the fibers and cut at an angle to them. Cut out any veins, you don't need them.
Step 2
Using a special hammer or even an ordinary rolling pin, carefully beat off the meat on both sides, moving from one edge of the slice to the other.
Step 3
If time is running out, you can make a marinade. Pour the chopped greens with vegetable oil, you can add a little lemon juice. Marinate the meat, it can be stored in this form for up to 2 days without any damage to itself.
Step 4
Remove the meat from the marinade, pat dry with a napkin. Prepare three flat trays. Pour flour into one, a mixture of eggs beaten with salt and pepper into the second, and breadcrumbs into the third.
Step 5
Heat the oil in a skillet. Take a chop, dip it alternately in flour, eggs, breadcrumbs and send it to fry immediately. Don't try to stack the chops too close together in the pan. The faster the crust grabs on each of them, the more juice you will be able to keep inside.
Step 6
Fry the chops for no longer than 2 minutes on each side. If you want a crispier crust, double layer the breadcrumbs.
