Chop meat, and some features of its preparation

Cooking chops can do every hostess - it would befor this good meat. Good or, more correctly, suitable chops can be obtained from the fillet of a pig, calf or even a chicken. The main task in this case is the destruction in the raw meat fibers of the muscle tissue, which contribute to its integrity and strength, and thus, prevents softness and compliance. To simplify this task, planned as chicken meat, first of all, free of veins and films, but this is only a mechanical part of the preparatory work. For two reasons, the physical effect on the pulp will not be able to solve all the problems of turning a perfectly good, at first glance, meat into a juicy and soft chop. If you just beat off the fillet, the invisible ligaments will certainly be broken, but the fibers lose their elasticity and the meat becomes sluggish and friable when destroyed. In addition, with further frying, it can not resist the temperature effect, and the chop will turn out to be dry and tasteless. That is why professional chefs before starting to prepare a chop, without fail the chop meat is first kept in acidic wine solution or natural lemon juice, which makes the fibers more elastic, suitable for resistance to mechanical stress. After such a procedure, even the beaten meat remains juicy and airy. If, however, it was soaked with the aromas of spices and marinades, in which it lay for a few hours ahead of time, one can imagine how tasty and lush it will be after cooking. Essential value is also the fat content of the meat used. Here, it is best to find a middle ground between too fatty and completely lean flesh. Value also has and with what effort to strike. The thickness of the meat should not exceed one and a half centimeters. To cook chops from meat you need flour, eggs, sunflower oil, black pepper, salt. Pre-prepared and beaten meat, cut across the fibers, you should well dipped each piece in a beaten egg, salt and pepper in flour. Pour the oil over the heated frying pan and fry the chops until done. For a better effect, the ready-made chops should not be kept long after cooking in the oven at 150 ° C. This especially relates to beef chops.

Garnish for this dish can serve and friedpotato, and buckwheat porridge, and crumbly rice. A special delicacy is meat chop with mushrooms. However, for any garnish a good chop will not be superfluous. A few more short tips related to chops.

Before the next cooking, chops needdry with a plain or paper towel. The fact is that excessive moisture excessively lengthens the cooking process, since it takes some time for it to evaporate from the surface of wet meat.

It is better to salt not the meat itself, but the beaten egg. The fact is that the salted meat will give off the juice and thus the chop loses its natural juiciness. And one more tip to keep the juice inside the meat. This process is very successfully promoted by bread crumbs. Chop meat, cooked with their use on top of the batter, will always be juicy. Only after felting in flour you can once again dip a chop in a whipped egg and repeatedly roll in breadcrumbs.

Frying pan with butter before direct fryingmeat must be thoroughly warmed. The process of frying should last no more than 2-3 minutes, otherwise the meat of the chop will be overdried. It turns out, how much wisdom requires the hostess to prepare simple chops at first glance. But this is not all the nuances that are known about the popular dish.