Classic recipe chops
In fact, anyone can fry the chopped meat in a frying pan. But outstanding culinary experts advise how to choose the right foods and separate them to make the perfect dish.
- Choose a clipping for the base. If you do not understand at all and are afraid that the seller under the guise of this part of the carcass will give you something else, do not in any way admit that you do not understand what it's about. The fleshy part with the minimum number of fatty interlayers and veins is chosen. The clipping is externally similar to a piece of balyk, so it is likely that you will be able to make a successful purchase at random.
- Look carefully at its color. It should be bright red. A darker color indicates that the animal was old and the cooked dish would be tough and could even have an unpleasant smell.
- Beat the meat well, but do not overdo it so it does not turn into minced meat.
- Qualitatively cover the batter with batter, so that the juice formed during frying is left inside.
- Watch out for the temperature in a frying pan or in the oven. As soon as it lightly browned on one side, immediately turn it over to the other.
Chops in the oven
This way of cooking ensures that the product will turn out juicy and soft.
Ingredients
- beef - 500 g
- onions - 3 pcs.
- cheese - 400 g
- mayonnaise - 5 tbsp. l.
- mustard - 1 tsp.
- salt and spices
Cooking procedure
- Spices are mixed in a bowl with salt and mayonnaise and mustard.
- We beat off the meat and cover each slice with a spicy mixture.
- Grease the baking tray with vegetable oil and spread the non-chops.
- Onions are cut into rings, and the cheese is rubbed on a fine grater. We spread them over the meat.
- We put the dish in the oven and bake at 140 degrees. There is no clear cooking time, because the plates differ in power. The main thing, make sure that the temperature is kept at the same level, and bake until a crust is formed.
Chops in the frying pan
This is a very simple dish that does not require much labor, but it has a refined taste.
Ingredients
- Beef tenderloin - 500 g
- raw eggs - 4 pcs.
- cooking oil for frying
- breadcrumbs
- salt and pepper
Cooking procedure
- Cut the meat and beat. Each piece should be sprinkled with spices and salt to taste.
- Eggs beat well, and bread crumbs are poured into a flat plate.
- Now the main thing is to properly cover the meat with batter. First, soak it in an egg, then in biscuits and repeat the procedure. It is necessary that the pieces are evenly and completely covered with a thick layer of biscuits.
- We send the cue ball to the frying pan. It should be very hot. When one side of the meat starts to gild, lower the fire to medium and continue to fry for a few more minutes. This temperature regime is extremely important for beef dishes. It is better, if after completing the roasting, the chops stand a little under the closed lid and with the fire off.
For the same recipe, you can prepare meat in the mulvarke in the "Frying" or "Baking" mode.
Recipe chops with tomatoes and cheese with a photo
What in the Soviet Union was called "meat in French", in fact, has nothing to do with France. But, nevertheless, worse from this dish does not become. The standard recipe, perhaps, is known to everyone. But we would like to tell you one more, with the addition of a component that only add meat to the juiciness.
Ingredients
- meat - 1 kg
- onions - 2 pcs.
- hard cheese - 200 g
- sour cream - 1 glass
- tomato - 2 pcs.
- vegetable oil
- salt, spices
Cooking procedure
- 1. Bow must be cut into cubes and fried in vegetable oil. Cut the meat into portions and discourage it. Solim, pepper and fry them until almost ready. Lubricate the baking tray with vegetable oil and lay on it rolls. Tomatoes cut in circles, and grind the cheese on a grater. For each piece of meat you need to put onions, tomato slices and a pinch of cheese. By tradition, at this preparatory stage ends, and the dish is sent to the oven. But we suggest pour it with sour cream and only after that send the bake for just fifteen minutes.