Pork tenderloin in breadcrumbs. Pork in breadcrumbs - general principles of preparation. Batter for pork chop.

Ingredients: 5-6 pieces of pork chop, boneless, salt, pepper, 2 eggs, 6 tablespoons, 6 tablespoons of bread crumbs, oil for frying. Preparation: Wash the pieces of meat and leave it on a paper towel. He then taps the mallet hammer to make it a little wider. Separately, they knock on a bowl of salt and pepper. The other dish has croutons. Each piece of chop flour with the first flour, after which it is made from the egg composition and finally with the help of breadcrumbs. They are fried in hot oil, on one side and on the other, until they become rums.

Remove and leave on an absorbent towel. Serve hot or cold, with puree or salad. Are you eating my pig sister? At this time, dissolve the starch with very little cold water and pour it into the sauce. Season the sauce with salt and black pepper. After it has cooled, it can be stored in the refrigerator. Clean it with white skin and fat. Cut through the thinner ends of the musk so that you have a piece of uniform thickness. The heads will be used for another recipe. I had nine pieces of musk. Place each slice on a work bench, cover with a plastic bag and tap with a hammer until you have a thin slice about 3mm. To see if your sneakers are evenly knocked down, lift them up and hold them against a window so you can see the difference better. Sell ​​each piece of salt and pepper on both sides. Sprinkle them with finely chopped rosemary and thyme leaves. The easiest thing to do is to take some of the headings and knead the meat so they are evenly distributed. If you are using dry thyme, pour it into the mortar until it is powdered and sprinkled with salt and pepper. Finished meat is covered and stored in the refrigerator until needed. I like hot schnitzels so cook them on time and only fry them when we eat them. However, seasoned wipes will benefit from the time they are in the refrigerator, they will be better infused with flavors. When you want to cook, prepare 3 deep dishes, one with flour, one with beaten eggs, and another with panko bread. Take each piece of meat, roll it through the flour, shake off the excess. Pass meat through beaten egg, let excess drain. Finally, move the meat through the panko, close well. Heat a thin layer of oil in a large skillet. When the oil is hot, lower the fire to the middle. Pour the sauce around the potatoes and sprinkle with a little green onion.

• Sauce: Put sour cream with lemon thyme and garlic, peeled in a pot.
• On low heat slowly and slowly.
• Do not let the sour cream boil too much, there is a risk of cutting.
• After frying, leave the sauce on the fire for another 3 minutes to pour well.

What does panko bread look like? Darling, you are making the most ordinary recipe for a feast. Great sauce idea, but because lemon thyme tends to me, snakes are a favorite drink. Place it in a dry tray on baking paper. I like it more than fried in oil. It's true, they're a bit dry, they can't compare to those fried in oil, on a flame. Thanks for the recipe and quick response. The Romanian schnitzel, which comes from the German schnitzel, is actually bacon, sliced ​​or boneless bacon, cut into thin pieces or beaten to the right stitch and which, after being wounded, is wrapped in two to three layers of flour, egg and croutons.

So covered, they are pan fried and served immediately. The first layer consists of flour, which is then shaken or lightly clapped in the palms to remove excess dust; The second layer is made by soaking for one minute in a foamed egg to form a second layer, this time the egg, over the flour. There is a new chop chopping process in breadcrumbs, forming the third body. It is a full but strong scabbard that is fried in fat, a few minutes on both sides, until it turns brown-brown in color.

Favorite giggles are bunches of chicken, chicken or chicken turkey and pork chops. Known for Wiener Schnitzel - Wiener Schnitzel, which is made only from the flesh of a calf thistle. In Viennese cuisine, the snail is traditionally served with a piece of butter, a slice of lemon and a few parsley leaves next to potato salad.

Transylvanian Alba Iulia prefers chicken or pork fillets with mashed potatoes and pickle salad. And in Northern Transylvania, from Cluj-Napoca to Satu Mare and from Orada to Targu Mures, the snail is in great demand. But the people of Cluj seem to be more sophisticated. Also in Cluj there is a kind of mosaic scab, that is, instead of cheese, put half a mushroom or vegetable fried roll.

Plain breads, salads and pickles are indispensable from scallop flour throughout Hungary. In Iran, as in Israel, there is a kind of thicker chicken breast or turkey meat, seasoned more seriously with a little chili pepper and sesame seeds with humus, spicier pepper ketchup, and a salad mixed with crumbs and pickles.

In Greece and Macedonia, the beef fillet is seasoned with salt and pepper, then topped with bread and egg, and boiled with butter. In particular, the Parisian scallop is still in the veal, but without the breadcrumbs. After the meat is cooked and beaten, the piece of meat is rolled into flour, shaken, and then soaked in the beaten egg and from here straight to the pan. In some restaurants the first layers of flour and the egg are followed by another layer of flour and then taken in an egg cooked under the same conditions, of course, after the first layer of flour has been soaked and kept in the refrigerator for some time.

Snake recipes "a la George" for Baabel. Mother associates schnitzels with mashed potatoes or fried potatoes. Sometimes, when we had friends, Cordon Bleu was also a shout out. The proposed sauce is worthy of the snake itself. Who wants to use chicken breast or turkey instead of pork. The sauce can also be used on turkey meat sauces or fried fish.

Pork sneezer in George for four servings. ¼ cup flour. ¼ teaspoon black pepper, freshly ground. ¾ cup thin bread or flour. ½ teaspoon dried dill or 2 teaspoons fresh dill. ½ cup cream. Then fold the edges in place, about 2 cm between the notch, so as not to bend on the fry.

The meat is then rubbed with absorbent paper towels and placed on wire mesh to be married. Meanwhile, three large balls are being prepared. In one mixture flour with salt, pepper and ½ teaspoon paprika. In the second, the egg beats, with or without milk, to taste. Those who prefer can use 2 tablespoons of warm water or gaseous water instead of milk. For the third course, mix the bread crumbs with another half teaspoon of goose and optionally shredded cheese.

Drop the beaten and whipped cream into the flour mixture. Remove from flour and shake or beat gently with palms to remove excess dust. Then he dips into the battered egg. After one minute, remove the egg and step out onto the platform, preferably the entire wire, to drain the excess egg. Repeat the same with all the slices of meat. Finally, the flour and egg coated piece is rolled back into the breadcrumb mixture and then placed on plastic foil. Covered cakes are placed in the refrigerator for at least one hour, but no more than two hours.

Pour the oil into a saucepan and heat to medium heat. When the oil starts to sizzle, fry the chops in patches one or two at a time, depending on the size of the chops pan, three to four minutes on each side, until it starts to brown. When ready, take it out of the pan and place it on a sheet of absorbent paper to remove excess oil. Finally, place it in a partially covered pot to stay warm without losing its crunch. appearance and taste.

Note. Roasting or stewing is a medium to high fatty food medium in which a hot pot or pot is usually used and a small amount of liquid fat is placed on the bottom. Cooking of this kind is short-lived. After all the pieces are fried, add to the pan chicken soup, and pieces of crackers fried from the bottom of the pan with a wooden spatula are removed. In a small butter cream for cream and, if necessary, a little salt, and then add creamy mixture into a pot of simmering soup.

Make a small amount of heat and mix everything gently, without boiling, until the liquid suspension becomes the consistency of a cream. The slices are served with the sauce prepared in this way and thin slices of lemon are added to taste. Penetrate the manual for the chicken breast.

1-cup breadcrumbs or azimuth rubbed with dry parsley. 1 teaspoon salt or to taste. 1 cup frying oil. Place the meat guides in a bag or plastic container that can be sealed. Mix the egg with beaten milk and garlic powder in a glass or porcelain bowl. Pour the liquid mixture into the pouch or lid, placing the lid against the pillow. Close the bag or waterproof container, shake it for liquid to wet all the meat, then place the sachet in the refrigerator for 2-4 hours.

In another plastic bag, which can be tightly sealed, mix flour, bread crumbs, salt and baking powder. Remove the guides prepared from the refrigerator and pour them out of the excess liquid. Place the loose guides in the flour bag. Close the waterproof bag and give it a good shake so that the guides wrap in the layers of flour and bread as evenly as possible.

Place the pieces of meat covered with hot oil, gently and fry them until the surface of the scallop is golden brown. Place the fried pieces on paper towels to remove excess oil. Finally, a third way to make sneakers is to coat the binders or all of the snails with a mixture of breadcrumbs and dried Parmesan cheese pulled over small holes. Baked baking is healthier than frying because it can reduce much of the fat soaked in toasted breadcrumbs or flour and thereby completely eliminate acrolein frying oil, the meat is so delicious but lacks such toxins.