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Chops in potato glaze.

Chops in potato glaze.

Chops cook often, and so that they do not bother, I improvise with breading. I offer a very interesting option for cooking pork chops in potato glaze. With the addition of non-acute mustard and breadcrumbs.


Pork tenderloin — 300 g;
Potatoes — 3 pcs;
Breadcrumbs — 6 tbsp;
Chicken eggs — 2 pieces;
Mustard tender — 2 tsp;
Spices for meat — 1 tsp;
Salt — 0.5 tsp;
Vegetable oil — 6 tbsp;
Hard cheese — 100 g;
Mayonnaise — 1 tbsp.

Step-by-step recipe:

Cut the pork tenderloin into plates. Sprinkle on both sides with salt and spices for meat.
One egg is mixed with one teaspoon of mustard. Fold the pieces of meat into this mixture. Leave for 10 minutes to soak.

Then lay out the meat on the plate. Cover with food package. We beat off with a hammer.
Potatoes are peeled. Rub on a coarse grater. Add in a grated potato a teaspoon of tender mustard, one egg. Salt and mix.

Each piece of meat on both sides pasted potato mixture. Then we pan the chops in breadcrumbs.

Breaded chops lay out in vegetable oil heated in a skillet. Fry chops on one side before browning over medium heat. It takes about 10 minutes.

Chops turn over. Cover the pan with a lid and fry the chops on the other side for another 10 minutes.

Hot chops in potato glaze lay out on the dish.
Before serving, sprinkle chops with grated cheese. We make out mayonnaise.


Chops in potato glaze.

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