The chops are delicious and popular because they are so easy and quick to prepare. But you should consider a few subtleties of their preparation, and that’s when you will get soft and juicy meat!
Here are some secrets. For experienced housewives, they may not be new, but they will help novice cooks.
1. Meat. Use fresh meat, thawed will not make good chops. Use pork chops and a shoulder for pork chops; from beef and veal – fillet or thigh; chicken and turkey, of course, breast.
2. Chop size and thickness. Cut the meat for chops across the fibers, the size does not matter, but the thickness of the pieces should be up to 1,5 cm, so the meat is evenly fried.
3. Correctly beat off… The chop is therefore called the chop, because it must be beaten off before cooking. Beat off carefully so that the meat does not lose all its juices, and also does not burst into pieces.
4. Condiments… For a delicious chop, just freshly ground pepper and salt are enough, the chops are salted at the very end of cooking, otherwise the meat will juice and the chops will be dry.
5. Breading. Breaded chops are more likely to get juicy. To do this, dip the meat in a beaten egg, and then roll in breadcrumbs.
6. Roasting. It is best to use a nonstick skillet for chops, which will reduce the amount of oil and make your meal less greasy. Place the chops in a very well preheated skillet. For chicken and turkey, 2-3 minutes of frying is enough on each side; for pork – 3-4 minutes; for beef – 4-5 minutes.
We will remind, earlier we told how to cook chops in Milanese way, and also advised how you can replace bread crumbs.