The chop batter keeps the meat soft and tender. A crispy crust based on flour, eggs, cheese, rusk crumbs "locks" meat juice inside the pieces and prevents it from spilling out during baking or frying.
Chops in air batter
Ingredients:
- any meat - 700-750 g;
- eggs - 2 pcs.;
- salt, spices, butter, sugar - to taste;
- milk - 80-100 ml;
- flour - 80-90 g.
Preparation:
Pour the contents of the raw eggs into a convenient bowl. Beat them with a large pinch of salt. To speed up the process, it is worth using a mixer. The mixture should turn into a stable foam. For taste, you can add a small pinch of sugar to the resulting mass.
Pour in cold milk. After mixing, add flour in small portions. Continue whipping at the lowest speed for about half a minute. During this time, the mass should become homogeneous without small lumps. The batter will be thick and speckled.
Cut the meat into large pieces across the grain. The best thickness for chops is about 0.7 cm. Chicken, pork, and beef will do. Each piece must be beaten off on both sides with a special hammer or with the blunt side of a knife, having previously covered with a bag.
Season with salt and pepper. At the same time, do not forget that there is salt in batter. Dip each prepared meat slice into the thick mixture. Send them to the skillet with plenty of heated oil. Cook over medium-high heat until crisp brown on both sides.
Serve the resulting treat with tomato paste / ketchup sauce. For example, you can simply add ground pepper and chopped fresh cilantro to the tomato base.
Chicken in tender batter
Ingredients:
- chicken fillet - 5-6 pcs.;
- raw eggs - 2 large;
- classic mayonnaise and sour cream of medium fat content - 1, 5 tbsp. l.;
- premium flour - 4-5 dessert spoons;
- salt, allspice and any oil to taste.
Preparation:
All ingredients for making batter must be removed from a cold place in advance. For example, in an hour. Otherwise, it will not be possible to make it lush and airy.
Rinse and dry fillets in advance. Cut off all films from it. Sift the flour a couple of times through the finest sieve. This will saturate the product with oxygen and allow you to get rid of unnecessary lumps.
Cut the meat into pieces and beat through the bag. The thickness of each should be about 1 cm.
Separately combine eggs with all remaining ingredients. Flour should be added last, thoroughly mixing the components after each next portion. Beat everything with a whisk.
Dip the fillet pieces into the resulting thick composition. They should be completely covered with batter. Fry the chops in hot oil on both sides. It will take about 7-8 minutes for each with a little less than average heat.
The result will be a delicious dish with juicy and tender fillet inside and a ruddy appetizing crust outside. Serve it with a light side dish. For example, with grilled vegetables or stewed in low-fat sour cream.
From the liver
Ingredients:
- beef liver - half a kilo;
- milk - for soaking offal;
- first-class flour - 4-5 tbsp. l.;
- quicklime soda - half a small spoon;
- eggs - 2 pcs.;
- salt, pepper, oil - to taste.
Preparation:
Rinse off offal. Carefully cut off all films with a sharp flat knife. Send the liver in one piece to a container with cold milk. Leave in liquid for at least half an hour. If you have free time, it is worth soaking the product for a couple of hours. This will make it softer and softer.
Dry the prepared liver. Cut into slices for chops. Each should be no thicker than 1, 7-2 cm. Otherwise, even after long frying, the chops will remain moist inside.
Cover each piece of offal with foil. Beat well with a special hammer with teeth. Then rub the slices on each side with a mixture of salt and freshly ground pepper. Go through the hammer again so that the dry additives are "imprinted" in the liver. Leave the future chops to marinate for about half an hour. At the same time, it is not necessary to remove them in the cold.
Pour raw eggs into a separate bowl. Pour in sifted flour and quick soda. Salt everything. Beat lightly with two forks. The composition should resemble store sour cream in consistency.
Immerse the prepared liver pieces in thick batter. Fry them in a cast-iron skillet with any oil on both sides until a golden, appetizing crust appears.
Serve ready-made treats with any side dish. For example, it is delicious to combine it with pumpkin or pea puree.
Beef Chops with Gravy
Ingredients:
- beef shoulder (cut into 4 pieces) - about a pound;
- flour - 3.5 cups;
- cornstarch - half a glass;
- garlic and onion powder - 1 large spoon each;
- baking powder - 2 small spoons;
- cayenne pepper - a pinch;
- salt to taste;
- eggs - 4 pcs.;
- fat milk - 2 tbsp.;
- butter - 4 large spoons;
- chicken broth - 1, 5 tbsp.
Preparation:
In a deep container, send almost all the flour (except for 3 tbsp. L.), Vegetable powders (leave 1 pinch of garlic for gravy), starch, salt, pepper, baking powder. Mix everything well.
Pour 1 tbsp. dry mixture in a plate of medium depth so that it is convenient to roll the meat pieces in it. Pour a mixture of beaten eggs and a pinch of salt into a second, slightly deeper container.
Send the remaining dry mixture to a separate bowl. Add ½ tbsp to it. fresh fat milk. Stir the composition with a whisk so that no lumps appear in it that can spoil the taste of the finished dish.
Rinse large pieces of meat under running water and pat dry with paper towels. Next, make 3-4 cuts on each workpiece using a sharp knife. Necessarily - across the fibers! Rub all the blanks with salt. Treat each meat slice with a special kitchen hammer. As a result, its thickness should be no more than half a centimeter.
Immediately after that, roll the beef blanks in the dry mixture sprinkled on a plate. Then - dip in beaten eggs. Dip them in the flour mixture for the last time. Place the meat on a wire rack and place in a cool place. At least future chops should stand for a quarter of an hour. But ideally it is worth leaving them cool for 4-5 hours. After the specified time has elapsed, dip the meat into the dairy-flour mass again.
Preheat the oven to 100-120 degrees. In a cast iron skillet, any suitable fat until sizzle. Fry prepared chops on it until tender.
Put the already ruddy meat on the wire rack and send it to the preheated oven to keep it warm while the gravy is being prepared. For the latter, heat the butter in a separate frying pan. Fry the remaining flour and garlic powder on it until lightly browned. This process will take approximately 2-2.5 minutes. Gradually add the remaining milk and all the broth to the flour. Season with salt to taste. Close it with a lid and cook over low heat until thick - about 6-7 minutes.
Serve warm for dinner and cover generously with sauce from the skillet. This recipe can be kept cold for about 20 hours.
Pork with cheese
Ingredients:
- pork loin - half a kilo;
- hard salted cheese - 80-100 g;
- chicken egg - 1 pc.;
- salt and assorted pork spices - to taste;
- any fat - for frying chops.
Preparation:
Dry the clean loin and cut into medium pieces. Be sure to move the knife across the fibers. Beat off each slice. It is important not to overdo it, so as not to disrupt the structure of the meat.
Make an incision in each piece of meat on the side. You should get some kind of not too deep "pockets". Rub the pork with the remaining dry ingredients mixture. Process including "pockets".
Remove the ribbed hard crust from the cheese. Cut the rest into cubes. The optimal thickness for each is 0, 6-0, 8 cm. Distribute the sticks over the holes in the meat.
Beat the egg separately with a pinch of salt. Dip prepared pieces of pork with filling in this composition. Fry each until tender in a container with hot fat.
Chops in tomato batter
Ingredients:
- pork pulp - half a kilo;
- white onion - 1 head;
- garlic - 2-3 cloves;
- eggs - 2 pcs.;
- tomato paste - 1/3 tbsp.;
- first-class flour - 2 tbsp. l.;
- salt and allspice to taste.
Preparation:
Cut the meat into portions and beat each carefully. Rub with salt and pepper. Chop the onion very finely. Crush the peeled garlic in any convenient way. You can even use a fine grater for this.
For batter, send mashed garlic, salt, flour, miniature onion cubes to the paste. Stir everything very well so that only vegetable pieces come across in the composition, and not flour lumps. Dip the prepared meat into the resulting pink composition. Leave it in this form for 2-2.5 hours in the cold. It is advisable to turn the future chops a couple of times in the process.
Fry the pork in the original batter until tender. It is delicious to use a mixture of butter and sunflower oil for this.
Serve the treat with delicate mashed potatoes cooked with cream. Can be added to chops with any vegetable sauce. For example, fried onions, carrots, garlic and bell peppers. Ready such a sauce is interrupted with a blender until smooth.
Eggplant in classic batter
Ingredients:
- eggplant - 2 large;
- fine salt - 1 pinch;
- chicken spices and butter to taste;
- milk - 4 dessert spoons;
- eggs - 1 pc.;
- flour - 3 dessert spoons;
- sugar - 1 small pinch.
Preparation:
Rinse all vegetables thoroughly. Peel them off. Cut the remaining parts into slices of medium thickness. Next, beat off the vegetable plates with the blunt side of a kitchen knife. You can also use a special hammer, but in this case you need to be especially careful.
Prepared eggplants should be laid out on paper towels and allowed to dry while the batter is being prepared. Otherwise, the latter will be very poorly adhered to vegetable slices.
Pour the contents of raw eggs into any suitable container. Beat them immediately with salt and sugar, adding a pinch of these ingredients.
Pour cold milk into the batter base. Gradually stir in the flour sifted in advance.
Sprinkle the prepared eggplant slices with chicken spices on both sides. You can take other assorted spices to your taste. Dip each plate in batter, then immerse it in a frying pan with a hot color. Fry vegetables until a golden, appetizing color over the entire surface. Serve hot with a spicy garlic sauce.
