Composition / ingredients
Step-by-step cooking
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Why do I make pork chops? It is softer and cooks faster. So, we will cut the pork into 4-5 pieces. Let's beat it off on both sides with a hoe – I beat them off so that they are very thin – and then they are easily fried. Let's salt and pepper them. Beat up the eggs, too, so that they turn into foam. Be sure to salt and pepper, and add crushed garlic.
Then I salt and pepper each entrecote, dip it in flour, then in egg, then again in flour and again in egg. And at this moment, vegetable oil is heating up in the pan. As soon as I see that it is hot, I put the chops there. I fry on high heat – and so on both sides, turn twice. But! Do not forget that it is better not to overcook the meat. It will then be tough. And if you fry like this, without frying to the crust, the entrecote will be soft, juicy and fragrant. And immediately – into the plate! That is, we do not prepare in advance, but directly to the table.
By the way, sometimes you can sprinkle ready-made entrecotes with grated cheese, and sweat under the lid. Yummy!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
