Meat chop in crispy batter is an excellent dish that you will not be ashamed to serve on the festive table. You can use beef or chicken fillet to prepare the dish, but the most juicy chops are obtained from pork.
Products required for cooking
To cook chops in batter, you will need the following ingredients: 500 g of pork, 4-5 tbsp. l. wheat flour, 3 chicken eggs, 3-4 tbsp. l. sour cream, salt and ground black pepper to taste, lemon juice. To fry the chops, you need refined vegetable oil.
First of all, you need to free the pork from the skin and rinse the meat thoroughly. Then the pork is dried with paper towels and cut across the fibers into pieces of approximately equal size. It is desirable that the thickness of the pieces does not exceed 1 cm.
Batter Chops Recipe
Each prepared piece of pork is rubbed on both sides with a mixture made from lemon juice, black pepper and salt. You can also use your favorite spices. In this state, the meat should lie down for 20-30 minutes. During this time, the chops will be saturated with the taste and aroma of the seasonings, and the lemon juice will make the meat more tender.
Pieces of pork are wrapped in plastic wrap and beaten with a special kitchen hammer from 2 sides. To reduce noise, a towel is placed under the cutting board, folded several times.
Now you can start making batter. Beat the eggs in a deep bowl until an even mass is obtained. Sour cream and a pinch of salt are added to it. Wheat flour is sifted through a fine sieve and gradually introduced into the mass until a homogeneous dough is formed. Its consistency should not be too thick or runny. It is most convenient to cook crispy chops in a batter that resembles a 10% sour cream consistency.
Vegetable oil is poured into a dry frying pan and put on medium heat. For the chops to cook well, the oil level should be about 1 cm. Dip the pork pieces into the dough so that it completely covers the meat. If the dough is dripping off the pork, then you need to make it a little thicker. If the dough does not want to envelop the meat, it should be slightly diluted by driving in an egg.
In well-heated oil, the batter immediately forms a crust. Fry the chops on both sides until golden brown. To ensure that the meat is baked in the middle, reduce the heat to low and cover the pan with a lid. The finished chops are laid out on paper napkins. Thus, the excess fat will be absorbed and the batter will crunch slightly. The dish is served with a side dish of potatoes and a salad made from fresh vegetables with the addition of herbs.
