Semolina-breaded chops

Category: Meat dishes
Semolina-breaded chops

Ingredients

Beef (or pork, or veal) 400 BC
Semolina 1/3 cup
Aromatic dry herbs, any to taste 1 tbsp. l.
Large chicken egg 1 PC.
Ground black pepper, dried garlic, salt taste
Vegetable oil for frying

Cooking method

  • Meat cut across the fibers into pieces weighing about 100 g. Not very thick, but not too thin either. Like regular chops.
  • Prepare the breading: mix semolina with herbs, salt, pepper, dry garlic.
  • Roll the breaded meat well and then beat on both sides.
  • Roll again and beat off again.
  • We put the pan on the fire to warm up well.
  • Eggs whisk in a bowl with a fork without fanaticism to mix well.
  • When the pan is well heated, pour oil into it.
  • We dip the chops into the egg and put them in the pan. Then close the lid and set the fire to medium. After about 10 minutes, when the chops are browned from below, turn over, cover and fry in the same way on the other side ..
  • Serve the chops hot, hot, maybe with potatoes or rice, but I had a spring salad.
  • By the way, I used the meat - the shoulder of the beef, I chose so that it was without white layers. But it is even better to use the rump from beef, this is the most tender part in such meat.
  • The beef chops turned out to be juicy, soft, although not so to eat with the lips, they were well fried inside.
  • Pork should also be very tasty and even more tender.

The dish is designed for

4 servings

Time for preparing:

30-40 minutes

Note

The breading mixture is very successful, in this cutlet recipe it does not fall off when frying (perhaps because it is hammered into the meat when beating). And yet - in order not to waste time on cooking it every time, you can make it for future use, store it in a closed jar and pour in at each cooking as much as the cutlets will take on, adding if necessary.

Tatyana1103
Mona1, Tanya, so tomorrow I will please my meat-eater
Mona1
Tatyana1103, Tanyush, that yes, I also have a meat eater. I brought it from the market today, he says - let's do it quickly. This recipe in general - with Povarenok dot ru. And there it is called exactly Beef Chops. Although the people there also make pork.
If the beef, then it is better, of course, not old so that the meat and from the tender places of the carcass.
This recipe is like a lifesaver for me. It takes 30 minutes (if there are breadings for several times in advance), and 40 maximum is crumpled. While the meat was fried, I made a quick salad. So 40 minutes is the cooking of the whole dinner.
Tatyana1103
Mona1, Tanya, I will most likely do it from pork, because good beef has not been added recently, and he prefers pork more. And I, on the contrary, it would be better if I ate a salad from your plate.
Mona1
Yes, I think that you can try pork, chicken fillet and turkey, the principle is the same for chops, the main thing here is this breading. It seems to me that it does not allow moisture from the meat to actively pour into the pan, and the meat remains juicy.
Tatyana1103
Mona1, Tanya, and you beat the meat with a hammer, otherwise I have almost completely switched to the tender lately.
Mona1
Tatyana1103, Tan, I beat it with a hammer - a Soviet-style beater))). I have a tenderizer, you know - there are blades - plates (not pegs). So, I was led once, bought, a couple of times I made pork chops with him and somehow did not like it. Chops come out rather dry. Maybe the blades cut heavily on the fibers of the meat and it loses more moisture.Perhaps, if I had a tenderizer with pegs, then such an effect would not have happened .. As a result, I realized that an ordinary metal hammer with pimples suits me better.
Tatyana1103
Thank you, Tanya, she chewed everything up, now it remains to put it in her mouth.
Mona1
Quote: Tatyana1103

Thank you, Tanya, she chewed everything up, now it remains to put it in her mouth.
But this is correct!
kolobok123
Cool idea! Thank you!
lady inna
Mona1, Tanya, I have already tried your method: I liked it. Soft or hard - this, of course, depends on the meat itself. I had a ready-made pork p / f "Schnitzel" from Belogorie. I poured the breading into a bowl - and rolled it in the same place and wielded a needle tenderizer. Conveniently. The specified number of semolina and eggs per 700g. more than enough, the breading even remained. The meat did not flow or splash, it remained juicy. Nice way, thanks
Mona1
lady inna, Inna, very nice that we liked it. And now I adjusted the breading in the recipe downward and put one egg. For 4 prescription chops should be enough. I just wrote more first, so that for sure it was enough. I myself make a lot of breading at once, a whole jar and I have enough for a long time, during the cooking process, if it's over, I add a little.
LydiaVera
Tanya, thank you so much for the recipe! Very tasty, simple and fast, I recommend it to everyone who hasn't done it yet. I will repeat it more than once. Made from pork, from the back leg, there was no beef.
Mona1
LydiaVera, Oh thanks! The recipe is really amazing, and even tastier with pork! Ahh, well, why did I read it, now it's past midnight - here's how to fall asleep?)))) I'm very glad that I liked it !!!
Lerele
Mona1, it turned out great !!!!
Semolina-breaded chops
Mona1
Lerele, great! It turned out super !!! I'm sure the taste is bombastic. By the way, yesterday we also repeated them again. With pork steak on the bone.
Crown
The third day I have breakfast with chops and coffee - it's time to hear my conscience and write my thanks to the author.
I took a chicken breast, first marinated, from one part I made shashlik in the oven, the second I put on these same chops, so I liked them more, because there was no characteristic dryness, and even a little mowed to taste under "Kiev cutlets", although the fuss with cooking is incomparably less.
For a change, it's a great option, especially when the chicken is on the first, second and third.
Tatyana, thank you for such a delicious and easy recipe!
Mona1
Crown, Galya, thank you very much for such an interesting review, I really wanted to try it on a chicken, I haven’t done that yet. I think there is no dryness because of the breading, it does not release juice, probably from meat. By the way, I have a wonderful recipe for chicken cutlets, I looked - and how I didn't put it out with the recipe. disorder. Tomorrow - the day after tomorrow I will try to put it out and then I'll beacon, look in tomorrow evening, I'll throw a link here. I love them.




Well, here's the promised Albanian chicken cutlet recipe. I make it more often than other cutlets, because there is no need to grind the meat.
https://Mcooker-enn.tomathouse.com/in...&topic=539319.new#new
Rada-dms
I came on the recommendation, we will do it, I was very impressed with the recipe!
Lerele
This I advised I really liked it, I did it three times already, and the beef chews perfectly, and it turns out juicy
Rada-dms
Does it look like a schnitzel?
Lerele
Rada-dms, no, there is a plump breading in the schnitzel, but here .. in short there are no words to describe, but delicious.
Mona1
Rada-dms, they are wonderful these cutlets. The semolina is not felt at all. I recently rediscovered this cereal for myself. Before - well, semolina porridge, what else. And then I tried one recipe for bread with semolina for HP and fell in love with it. Now if you are too lazy to bake in the oven or have no time, then I bake white bread in a bread machine, then only this recipe. And I made these cutlets and was also impressed. And a little higher, I gave a link to Albanian chicken cutlets, there is also semolina, and I also have a very popular recipe. And it turned out that semolina is in demand along with rice and buckwheat.
Zhanik
Mona1,
Tatyana, thanks for the recipe! Fast, tasty and effective. Made a pig
Semolina-breaded chops

Photo turned over
Mona1
Zhanik, Natasha, super !!! Even taking into account the fact that it turned over.)) And sho is it such a beautiful red, some kind of currant jelly or cranberry?
Zhanik
Quote: Mona1

Zhanik, Natasha, super !!! Even taking into account the fact that it turned over.)) And sho is it such a beautiful red, some kind of currant jelly or cranberry?
Tanya, Thank you!
We are addicted to two sauces. Type Ikeevsky option. One is simply based on creamy a la béchamel with all sorts of additives. And the second is sour berry jam. I take frozen berries, add sugar, boil for a minute, another in a micron and then blender with my foot. You don't need to boil. But I always urgently need) Any sour berries. Or just add a lemon. In the photo there is a gooseberry.
Mona1
Natasha, that's lovely! I heard that sour berry sauces are very good for pork. Maybe I'll even try. I still have last year's blackcurrant in my freezer, maybe I'll try to do that. Thanks for the idea!
Zhanik
Quote: Mona1

Natasha, that's lovely! I heard that sour berry sauces are very good for pork. Maybe I'll even try. I still have last year's blackcurrant in my freezer, maybe I'll try to do that. Thanks for the idea!
Tanya, not at all! You can also add pepper and other seasonings there. But I only like berries and sugar. Pick it up to your liking.
Mona1
Quote: Zhanik

I only like berries and sugar.
Are the berries only frozen or can they be fresh? Right now, the season is just.
Zhanik
Quote: Mona1

Are the berries only frozen or can they be fresh? Right now, the season is just.
Yes, as your heart desires. You can just open the jam and serve it as a sauce) in the Ikea store it is sold. Banks. Just lingonberry jam. This is a Scandinavian classic. I just have ice cream still lying around. And there are no fresh ones.
Mona1
No, it's just that our jam is very sweet here. Ikea does not have berries such as lingonberries either. Cherries, apricots, raspberries, strawberries. There is only plum sour. But first of all, grind the frozen currant berries. It is necessary to empty the freezer for a new harvest.)))

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers