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Trim meat of any unwanted fat (if desired). Lay the pork or veal chops out on a countertop between two layers of plastic wrap. Pound out chops until 1/4 inch thick. Season with salt and pepper.
Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.
Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F.
Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.
Place chops into the hot oil and fry 3 to 4 minutes. Work in batches if needed based on size of pan. Chops shouldn't be crowded.
Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minimum internal temperature of 145 F and is browned and crisp.
Serve hot with lemon slices.
after finishing with all slices, cover them with food foil and keep them in the refrigerator for at least 1 hour
season the pork neck with white pepper and rub the flesh to enter the pepper inside
pour 100 ml of quality white wine and mix thoroughly until all ingredients are homogenized
if necessary, add 2 tablespoons of flour and mix
put the meat in the pan and cover it evenly on both sides
pour sunflower oil into a pan and wait for it to get hot
put the meat slices in the pan and wait for them to fry, then turn them and fry for 2-3 minutes