Beef chops in batter in a frying pan

How to make beef chops in batter in a frying pan? Let's assume that the meat has already been washed, cut into portions and you can proceed directly to frying them in batter. First of all, the chops need to be beaten off. With a cooking hammer. Place the steaks on a cutting board, cover with cling film and beat the meat to a thickness of 0.5-0.6 cm.

Next, transfer the beaten meat to a large and deep container. It is better if it is made of glass, ceramic or stainless steel. In a separate cup, mix the milk and vinegar, let it stand for a couple of minutes until the milk curdles. Pour the resulting liquid over the chops. Add a little salt to the meat, any spices suitable for meat (you can use ready-made mixtures or pick up spices to your taste). Mix everything, cover with a lid (or tighten the container with cling film) and put it in the refrigerator overnight.

Prepare the batter, for which break the eggs into a bowl. In a separate container, mix the milk and vinegar again (it can be replaced with lemon juice), let it stand for a couple of minutes and pour the mixture to the eggs. Mix everything well, add a little salt. Pour flour on a flat plate, add spices and salt to it, mix well.

Put a cast-iron deep frying pan on a high heat, pour oil into it and heat it well. When this happens, start frying the chops.

Take the chops (you will have to fry them in batches) and immerse them in the egg mixture, and then roll them well from all sides in flour. Then you can again lower the chops into the egg mixture and roll in flour again. If you do this once, the chops will have a more meaty taste, and the batter layer will be thinner. If twice, the dough layer will be thicker, and the meat will be even more juicy. It depends on personal preferences, therefore it is recommended to try both options and choose the most acceptable one.

Put the chops in a frying pan, fry in oil until browned for 3-5 minutes, turn over and fry on the other side for 1-2 minutes. Put the finished chops on a layer of paper towels to absorb excess oil. Do the same with all the chops.

Serve the chops in batter along with mashed potatoes, fresh herbs and pieces of fresh vegetables.

Bon appetit!

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).