Chuck steak This is the meat that we remember especially in the summer. Properly made is juicy and aromatic, which is why it works perfectly with a barbecue. However, if you have already finished the barbecue season this year, and yet in the fridge you still have a few slices of pork neck, nothing lost. Prepare crazy pork pork chop. Serve them with a simple cucumber salad that will turn up the taste of the dish well. The family will definitely eat.
Pork chops, according to the name, should be made of pork loin. In this article, for simplicity, we will use a mental shortcut and Breaded neck cutletswe will call the pork chops.
The basis of successful chops is good quality meat. When choosing a pork neck, pay attention to its color, it should be a light pink, the sine shade shows that the meat is old. It is also worth paying attention to the color of fat hyperplasia, it should be white, un janly. A good neck is slightly shiny, but not slippery, it also has a neutral scent. The obvious warning signal that the meat is broken will of course be a bad smell.
When you have the right piece of pork, cut it into chops. Slices should be about one and a half to two centimeters thick. The meat should be broken with a pestle, but do not do it too thin so that the cutlets do not come out hard. If you have a little more time and you want the meat to be extremely fragile and juicy, you can Marinate them overnight in onions and buttermilk chopped into feathers.
Before breading, the meat should also be properly seasoned. In addition to the classics, i.e. Salt and pepper, herbs, for example, marjoram, as well as dried garlic or onion will fit here. Then just coat the cutlets in flour, egg and breadcrumbs, and then go to frying. Fry chops in fat, which has a high smoking temperature, the best will be lard or clarified butter.
For preparation tasty pork pork chopyou will need:
- 4 pork neck cutlets,
- 2 onions,
- A glass of buttermilk.
Breading:
- 2 eggs,
- breading flour,
- Breadback roll,
- 1 teaspoon of sweet pepper,
- salt and pepper to taste,
- clarified butter for frying.
Preparation:
- Break the chops with a pestle, put them in a bowl, add on the feathers onions and buttermilk chopped into feathers. Mix, wrap the bowl with cling film and put in the fridge overnight.
- The next day, drain the chops on a paper towel. Sprinkle with peppers, salt and pepper.
- Dip the cutlets in flour, beaten egg and breadcrumbs.
- Fry in well -heated butter clarified until the chops are golden.
- Serve with potatoes with dill or fries, and a cucumber salad.
Serve ready chops with a very simple, yet delicious and expressive Salad of pickled cucumbers. Prepare:
- 5 average pickled cucumbers,
- 1 small onion,
- 1-2 tablespoons of olive oil,
- Salt and pepper.
Preparation:
- Cut the cucumbers into slices and onions into feathers.
- Transfer all ingredients into a bowl.
- Add olive oil, season with salt and pepper to taste.
- Mix and it’s ready.
Sources: Terazpoczy.pl
