Czech cuisine is the kingdom of meat, potatoes and aromatic sauces. It is similar to Polish, but it often differs in details or combinations of flavors. Czech pork chops can be compared to the combination of Polish traditional chops with potato pancakes. They come out juicy, filling and delicious. The whole secret of taste is hidden in the original coating.
Czech cuisine loves simplicity, cheap ingredients and satiety. To breading many Czechs, they do not use breadcrumbs – instead they reach for potatoes, which they always have at hand. As a result, chops are created, which also resemble classic pork chops and crunchy potato pancakes.
Czech pork chops are not coated in a traditional mixture of flour, eggs and rolls, and in a creamy, potato dough. The coating includes raw, grated potatoes, flour and eggs. There is also spices – salt, pepper, smoked peppers and garlic – thanks to which the meat acquires more taste. The result is Juicy loin enclosed in a ruddy, slightly crunchy shell.
Such a dinner is ingenious and is full for a long time. Although the potato breader seems unusual, in Czech cuisine – based on cheap, nutritious and easily available products – no one is surprised.
At first glance, Czech pork chops seem more time -consuming than ordinary cutlets. Meanwhile, the whole process of preparing dinner is extended only by the time of grinding potatoes. If you have a special grinding machine, making a dish will no longer cause you any difficulties.
Just combine a few ingredients, break the cutlets and coat them well. Czech pork chops are fried identically to ground or traditional chops – on hot fat, to gold. Potato coating gives the cutlets a unique taste, but also makes them much more filling. How to prepare them? Here is the recipe step by step:
Ingredients:
- a kilo of pork,
- salt for seasoning meat,
- Frying oil or lard.
Potato breader:
- a kilo of potatoes,
- a teaspoon of salt,
- a teaspoon of black pepper,
- 2 teaspoons of sweet smoked peppers,
- a teaspoon of granulated garlic,
- 2 eggs,
- 5 tablespoons of wheat flour.
Method of performance:
Prepare the meat. Cut the pork into thicker slices and break on both sides with a pestle so that they become thin pancakes. Salt gently every piece.
Get on the coating. Peel and wash the potatoes. Grate on a grater or in a special machine for chips (medium -sized eyes). Transfer to a bowl. Season with salt, pepper, sweet pepper and granulated garlic. Mix thoroughly to connect. In a separate dish, beat the eggs and the mass into the dish with other products. Pour the flour and mix well so that everything combines.
Fry the pork chop in Czech. Pour the oil into the pan (so as to cover the whole bottom) and heat – the meat must find hot fat. Put the chop in a bowl and cover with potato mass. Transfer to the pan and, possibly, with a spoon, spread a thin layer of coating on the upper side of the cutlet. Fry until browning (on not too much heat), then turn over to the other side. Keep on fire until the meat inside is ready. Potato coating should be golden-brown. Before serving, you can drain excess fat by putting on a paper towel.
Czech cutlets are worth serving with crunchy and juicy salad. It tastes great this or.
Source: NowowoPuje.pl
