The easiest dish of a broken piece of pork - chops in breadcrumbs. A minimum of effort and a great dinner or breakfast is provided. Cook chops in breadcrumbs under the power of anyone. And note, it will be tastier and much faster than trying to have a junk breakfast with instant coffee.
Historically, the term “cutlet” familiar to Europeans (from French Côtelette, a piece of meat on the rib), we have corresponds to the product of ground beef. Repulsed and fried piece of meat we call "chop", or "cue". However, sometimes, there is a pretentious term “natural cutlet”. For example, the world-famous, thinly broken off piece of veal, fried in breading is a masterpiece of culinary art, by and large, the same natural cutlet.
In any large store, where there is a meat department, you can always buy a decent piece pork meat on the rib bone, and, if lucky, not even frozen. Properly cut across the grain pieces of pork, great for frying in a frying pan or charcoal. At home, especially early in the morning or after work, to cook for yourself a fried cue ball or chops in breadcrumbs, it's literally half an hour, no more. It is only important that the meat is not frozen.
When cooking chops in breadcrumbs, the composition and quality of the breading mixture is very important. Culinary technique, called breading, is sprinkling or wrapping the product in front of a hot layer (usually thick) of some kind of binding substance. In the simplest case - the breading is made with ordinary flour or beaten egg, followed by sprinkling with dry breading. In addition to improving the taste and overall appearance fried meat, the breading creates an almost tight crust around the product and does not allow the flow of meat juice during frying. This provides the property that meat usually lacks - juiciness!
Store breadcrumbs or mixtures usually scare me with their composition and quality. The feeling that bread crumbs for breading mixes are made from tainted stale bread. Meanwhile, crumbs from dry white bread, used to prepare fried dishes of meat and other products, it is easy to cook yourself and at the same time be absolutely confident in the freshness and quality.
Usually, in our refrigerator there is always a dried loaf or the so-called French baguette. A modern refrigerator very quickly dries fresh loaf and you just need to grate it and sift. It turns out excellent bread crumbs, ideal for cooking. The chops in breadcrumbs from fresh bread crumbs turn out beautifully golden in color and very juicy.
Breadcrumbs
About recipe
- Output: 2 Servings
- Training: 5 minutes
- Cooking: 25 min
- Prepares for: 30 min
Chops in bread crumbs fried in oil
Ingredients
- 2 pcs Pork chop on bone (300 gr)
- 0.5 cup Dry bread crumbs
- 50 ml Vegetable oil
- for garnish Fresh vegetables (tomato, cucumber, greens)
- taste Salt, ground black pepper, coriander
Method of cooking pork chops in breadcrumbs
Pork chops in breadcrumbs of their bread crumbs with vegetable garnish
Sergey Djurenko 350 5 5 498Pork chops in breadcrumbs are very soft and juicy, with an excellent aroma of bread crumbs, which will not happen if you use store breadcrumbs. Making homemade breadcrumbs is incredibly easy, and it will take you literally 5 minutes of your effort. The rest will make the oven. Well, in the preparation of chops nothing military either - everything is simple and outrageously tasty. When serving chops do not forget about the sauce - sour cream, mushroom, garlic or cheese. It will be even tastier.
List of ingredients:
- 500 g pork chop,
- 1-2 chicken eggs,
- 4 tbsp. flour,
- 5 tbsp. crackers,
- 5-6 pieces of wheat bread,
- 1 tsp salt,
- 1 tsp spices (ground paprika and ground red pepper),
- oil for frying (refined).
Cooking
1. Bread may not be the freshest, but, for example, the day before yesterday. Cut it into cubes and spread on baking paper, in turn, spread on a baking sheet. 
2. Preheat the oven to 160 degrees and put a baking sheet in it, fry the crackers for 7-10 minutes, periodically peering and stirring. Then let the ruddy crackers cool slightly. 
3. Wash and dry the pork chop, cut into layers of meat with a thickness of about 1 cm. 
4. Cover each piece with a foil and repel it from both sides with a culinary hammer. The size of the chop should increase about twice. 
5. Pour salt and spices in a saucer, mix. 
6. Dip each chop into salt and spices, you can let them lie down for 10 minutes. 
7. Grind crackers in a blender to the state of small crumbs, it is desirable to choose the remaining large pieces. Pour the crackers in a plate so that it is convenient to roll. 
Chicken many love for her delicate taste, soft texture and ease of preparation, which, moreover, can be very diverse. Chicken can be cooked, baked in the oven with cheese or fried with potatoes, or you can simply make delicious chicken chops in breadcrumbs in a frying pan. The last option of cooking is quite simple, it always allows you to get juicy meat under an appetizing crust, which will be consumed by all, without exception, the household.
Breaded Chicken Breast Recipe
To chops from chicken turned out really spicy and delicious - the meat must first be pickled. This will have a positive effect not only on the taste, but also on the texture of the chicken. Thanks to the marinade, the chops will be soft and juicy, which will avoid the usual chicken meat dryness and stiffness. Just a few tips - and your dish will make all those present at the table go crazy with their flavor.
Ingredients
- Breadcrumbs - 70 gr .;
- Chicken fillet - 600 gr .;
- Ground pepper (black) - to taste;
- Mayonnaise - 60 g .;
- Salt - to taste;
- Vegetable oil - 50 ml .;
- Egg - 1 pc.
Cooking juicy chicken chops in breadcrumbs
1. My tender chicken fillet in cool water, cut it into thin layers (along the meat fibers), 1.5-2 cm in size.
2. Carefully, and most importantly - not for a long time, beat the meat with a kitchen mallet.
3. Making marinade for chicken chops: mix mayonnaise with pepper and salt. Lubricate the pieces with the mixture, literally rubbing it into the meat structure. Leave chops to marinate for 20-30 minutes.
4. When the meat is soaked with marinade - we roll the broken off pieces into a raw egg with a hammer, then we put them in breadcrumbs.
5. Heat the griddle over medium heat, pour the vegetable oil on the hot bottom and wait until it starts to bubble.
6. In hot oil, lay out chops from chicken breast, fry them for 5 minutes on both sides.
7. Fry chops in a pan, first place them on napkins to get rid of excess fat, then lay them on a plate, sprinkle with herbs and serve with fresh vegetables or a side dish to the table. Serve a snack with meat is best in a warm form.
As a side dish for chicken chops will do. mashed potatoes, boiled (stewed, fried) potatoes, buckwheat with mushrooms, rice porridge, pasta, pasta, vegetable salad and many other dishes.
How to cook chicken fillet chops
In fact, the technology of cooking snacks from fillets is no different from frying chicken breast chops. The only difference is that the meat is a little differently prepared for frying. To begin with, it must be properly cut, and then well marinated, everything else is a common matter of technology.
- We cut the fillet along the side, so that it opens before you like a book. This will make the size of the piece larger and at the same time give it the subtlety necessary for frying.
- Slightly beat off the meat with a hammer, then rub it with a mixture of spices. The traditional set of spices includes: Provencal herbs (dry), black pepper (ground), salt, sweet paprika. You can add (or replace) some spices at your discretion, in the end, the appetizer should, above all, come to taste you and your guests.
- Spray every chicken fillet 1 tsp fresh lemon juice.
Types of breading for frying chicken chops
It is not necessary to bread chicken only in breadcrumbs, although this option is the most common. You can also use flour (plain / pancake) or semolina for breading. As a rule, the latter option is very suitable for children's chicken dishes.
You can also use double breading, for example, dip chops, first in flour, then in egg, then in bread crumbs. Double breading is allowed in the following order: crackers - egg - crackers.
Chops in batter and breadcrumbs are very tasty, however, if you use one thing for breading, you will not lose the taste of this attractiveness.
If you are looking for a simple option hearty dinner on a quick hand, then chicken chops in breadcrumbs are what you need. It will take a minimum of financial and physical costs to prepare, and you will not have to spend a lot of time to eat the dishes either. It is unlikely that you will need to persuade your family or guests to finish the dish so that it does not remain, most likely they will ask for supplements or the recipe for their cookbook.
Similar recipes:
Calorie: Not specified
Time for preparing: Not specified
Breadcrumbs will be a good replacement for the usual batter. And in some cases - the only right decision. For example, if you need to cook chops on the road or take with you on a suburban walk. The batter with long storage is limp, which cannot be said about breadcrumbs. Even after a few hours, it remains crispy, does not crumble and does not lose its appetizing appearance.
A few important points. Marinate the meat in lemon juice and spices - this will make it juicy and tender. Use breadcrumbs home made. It is very easy to make them: the slices of loaf need to be held in the oven for 10 minutes on a low flame (without frying). And then grind in a meat grinder or in a blender. It is very important not to overcook the meat, so that the breadcrumbs do not burn, otherwise the finished dish will have an unpleasant taste.
Ingredients:
- pork fillet - 500 gr;
- lemon - half;
- eggs - 2 pieces;
- ground crackers (wheat) - as needed;
- ground black pepper - 1.5 tsp;
- Basil and oregano - half a teaspoon;
- vegetable oil - as needed;
- salt - to taste.
Cooking
Wash fillet of pork according to the recipe of fried meat in breadcrumbs, dry and cut into pieces the size of a palm. 
Fat edge that runs along the edge, you need to incise a sharp knife. Make shallow cuts, only to cut the edge. This should be done so that the meat does not constrict during frying and does not change shape. 
Beat off pieces of meat with a hammer. 
Prepare a spice mix for fried meat in breadcrumbs from breadcrumbs (choose the quantity and composition according to your taste). 
Salt pieces of meat, sprinkle with spices (one and the other side). 
Pour lemon juice on each piece (also on both sides). Fold the pieces of meat on top of one another, tighten the foil and leave to marinate at room temperature. Enough 20-30 minutes. 
Cook everything for breading the meat. Grind crackers, pour into a flat plate. In a bowl, beat the eggs, salt to taste. Put a frying pan with vegetable oil on medium heat and warm it well. Now you can take to the meat. 
Take one piece of meat, dip it in a beaten egg. 
Shake the excess egg, transfer the meat to the rusks and thoroughly sand it on both sides so that the rusks are laid flat. 
Transfer the meat to the pan with boiling oil. Fry one side first until golden. 
Then gently flip and browse the other side. It is important to follow the fire and not bring the meat to a dark brown crust. If in doubt about readiness, make a small fire, cover the meat with a lid and hold for 5 minutes. Then remove the lid, increase the heat, roast the meat.
Serve fried meat in breadcrumbs can be hot, immediately from the pan, and cooled or warm. Goes well with. And if you cut the meat into small pieces, you can make delicious and healthy sandwiches by adding fresh vegetables to them.
Enjoy your meal!
The author Elena Litvinenko (Sangina)
In order not to splash the juice of meat and not to wash the hammer with the board after cooking, I recommend to lay a chopping board cling film. Put three pieces of cutting about 1 cm thick on it and cover it with a film. Beat off the pork with a hammer on both sides.
We unfold the film, rub the chunks of meat with salt and pepper.
Pour breadcrumbs in a plate. We roll a piece of meat in them.
In a separate deep plate break the egg. Lightly salt it. You can add a couple of tablespoons of water. Shake it all up with a fork. Dip the chopped pork in the egg mixture.
And immediately put it on a preheated pan, in which there should already be vegetable oil. We spread two or three pieces of meat, how much will fit in your pan. Fry over medium heat until golden brown.
Then turn over and continue to cook chops in a pan on the same fire. Products cook quickly because the meat fillet is thin.
As a result, we get tender, juicy chops with a beautiful golden brown crust. It remains to choose with which garnish to serve this delicious. meat dish. Ideal vegetables (baked or fried), as well as potatoes.
Enjoy your meal!!!
On a note:
If for cooking chops you need to defrost the meat, it is better to get it in advance from freezer compartment and shift to the refrigerator compartment. So it will be defrosted for 12 hours or more. Although this process is long, but it is considered the most correct. Therefore, it is worth planning the menu in advance.
Pork chops in the pan according to this recipe always turn out tasty, provided it is pork tenderloin that is used.
Sincerely, Olga Kiklyar.
Recipe and photo specifically for the site Sated family.
