Frying meat may not seem like a very simple process, which is why some young housewives are afraid to tackle it. But you should not be afraid - it is not difficult to learn how to properly fry meat. When roasted in full accordance with the rules, it turns out tasty and juicy, not overdried, not hard. Serving such a dish is a pleasure.
Choosing meat for frying should be tender, of high quality, without tendons and films. Low-quality species after processing will be hard, fibrous. You can chop and fry such meat.
It is necessary to prepare the product for frying like this. The pieces are cut across the fibers (their shape and thickness are determined by the selected recipe). Using a hammer, the product can be beaten to the desired shape. Then they are rolled in breading, or flour, or dipped in dough.
Breading is done like this. The formed pieces of meat are rolled in flour, beaten egg, dried and sprinkled with breadcrumbs on both sides. Crackers are pressed to the surface of the meat with a knife blade so that they do not crumble into fat. Pork chops and boiled meat products are dipped in thick dough before heat treatment. It will create a thin layer that will form a crusty crust when fried.
Fry the meat without a lid, being careful not to keep it in the pan for long. Put the chopped pieces on well-heated fat. Before frying, roll the meat in ground breadcrumbs or flour - a delicious crust is formed from caramelized starch and browned proteins. It protects the cooking pieces from excessive fat and preserves the juice.
When one side of the meat is browned, turn it over immediately. It is desirable that both sides are rosy the same. It is not recommended to lay it tightly. This type of frying produces a lot of steam, which prevents the formation of a crust. Turning the meat over also damages the breading.
