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To make pork chops perfect, it is best to prepare them even a day in advance. If we have the meat in one piece, we must cut them into slicesand then break gently. At this point, we need to adjust the thickness of the pork chops to our preferences – thicker cutlets will allow us to “feel” the meat more. Then we proceed to marinating. One of the most basic is milk. We can also use our favorite spices, such as salt, pepper or granulated onion. Marinate the pork loin all night longand then remove from the refrigerator about three hours before frying.
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If the meat is at room temperature before frying, we will avoid uneven thermal processing and the “rubber sole” effect. Now it’s time for breading. Prepare two bowls – place an egg in one and beat it, and a large amount in the other potato flour. Heat a frying pan with a large amount of fat (preferably rapeseed oil or lard). Coat the cutlets first in potato flour, then in egg and again in potato flour. Fry in a pan on both sides until golden brown. Serve pork chops with your favorite additions, e.g. potatoes and cucumber salad.
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Coating the cutlets in potato flour will make them lighter and the breading itself will make them crispier. You can also add spices to this breadingwhich will give it a unique taste. To do this, simply prepare a third bowl, place potato flour in it and add e.g. hot chili powder. The coating for pork chops prepared in this way without flour and breadcrumbs is completely different from the one we know from grandma’s kitchen, but it will ignite your taste buds.
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