The easiest way to cook meat is to beat off and fry. However, beef chops in the pan do not solve everything, because they mistakenly believe that they will come out dry and tough. In fact, there are recipes by which beef chops can be tasty cooked in a griddle.
Cooking Features
Beef really does not have the amount of fat that it can be cooked juicy according to any of the recipes. If you want to make delicious beef chops in the pan, preference should be given to recipes, where meat is cooked in batter or breading, which protect it from moisture loss, or stewed in sauce after roasting, thereby becoming soft and tender. This should take into account a few points.
- Chops from veal are much more tender than from the meat of an adult cow. When buying should pay attention to the color of the meat, the amount of fibers. The veal fibers are not too large, the color - from pink to bright red. If the meat has a dark shade, then it is no longer veal.
- Chops from any meat are more succulent if it is not frozen. This is especially true of lean meats such as beef. Therefore, when buying chops is better to give preference to chilled or fresh meat. If you still purchased a frozen product, you need to make sure that the meat thawed in natural conditions, best of all - in the refrigerator. Then the final result of the fact that the meat was frozen, and then thawed, almost no effect.
- Beef tenderloin is suitable for chops more than meat from brisket, shoulder or back. This is especially important if you are going to fry them in a skillet. If you haven’t been able to purchase the tenderloin, it is better to consider alternative ways of cooking beef.
- When you beat off the meat, cover it with cling film or put it in a bag so that it doesn’t scatter.
- The pan with butter, before putting beef chops in it, should be heated. Otherwise they will pester.
- It is recommended to fry beef chops first on high heat, when a crust is formed - on average, and you need to finish cooking with stewing under a lid on low heat. Lid pan covered with only the last stage of cooking.
The technology of cooking chops may vary depending on the selected recipe.
Beef chops in breadcrumbs
Composition:
- beef (tenderloin) - 0.5 kg;
- chicken egg - 4 pcs .;
- breadcrumbs - 80-100 g;
- salt, spices for meat - to taste;
- vegetable oil - as required.
Method of preparation:
- Wash the meat, cut into layers of 1, 5 centimeters across the fibers.
- Beat through the film or bag on both sides. Rub with a mixture of salt and spices.
- In a bowl, beat the eggs.
- Heat the oil in a pan.
- Take a chop, dip it in an egg, roll in breadcrumbs. Dip again in the egg, zapaniruyte. Put in boiling oil.
- Do the same with the remaining meat.
- Fry chops on one side for 7 minutes (without a lid on medium heat). Turn over to the other side, fry for 5 minutes. Then reduce the heat, cover the pan with a lid and cook the chops for another 5 minutes.
Beef chops in egg and bread crumbs can be served with any side dish or vegetable salad.
Beef Chop Chop
Composition:
- beef (tenderloin) - 0.5 kg;
- chicken egg - 2 pcs .;
- milk - 80 ml;
- wheat flour - 70 g;
- salt, black pepper - to taste;
- vegetable oil - as needed.
Method of preparation:
- Having washed and dried beef tenderloin with napkins, cut it into pieces and a half centimeters thick. Beat off from both sides, having previously placed in a bag or covered with plastic wrap.
- Salt and pepper chops.
- In a bowl, beat the eggs, mix them with the sifted flour, add the milk and whisk the dough so that it becomes a uniform consistency, without lumps.
- Heat oil in a pan.
- Having dipped each chop into batter, put the meat in the pan. Fry over medium heat without a lid for 7-8 minutes on each side.
The batter will help make the chops soft and juicy, as it prevents the meat from losing moisture.
Beef chops with mustard
Composition:
- beef (tenderloin) - 0.5 kg;
- mustard - 40 ml;
- chicken egg - 2 pcs .;
- mayonnaise - 20 ml;
- breading mix - 0, 2 kg;
- vegetable oil - as required;
- salt, pepper - to taste.
Method of preparation:
- Prepare the beef tenderloin chops by cutting and beating the meat, rubbing each piece with salt and pepper. Brush with mustard on both sides, leave for 15 minutes.
- Beat the eggs by mixing them with mayonnaise.
- Heat oil in a pan.
- Dip each chop into a mayonnaise-egg mixture, well-breaded it in breadcrumbs or a special mixture, fill them with a frying pan with boiling oil.
- Roast without a lid over medium heat. The total cooking time is 15 minutes. In this case, from the first side you need to fry a little more than from the second.
Chops for this recipe are mild, with a spicy taste.
Beef chops with prunes
Composition:
- beef tenderloin - 1 kg;
- pitted prunes - 5 pcs .;
- onions - 100 g;
- garlic - 2 cloves;
- honey - 5 ml;
- ground paprika - 10 g;
- spices, salt - to taste;
- bay leaf - 1 pc .;
- vegetable oil - as needed.
Method of preparation:
- Cut the cut, dry, cut across the fibers in chunks, beat them on both sides.
- Salt and fry on both sides in boiling oil, giving each side about 5 minutes.
- Put the meat on a plate.
- Chop the onion into half rings and fry in the same pan, on which the chops were fried.
- Remove the onions from the pan and mix with the honey, melted to a liquid state.
- Pour the prunes with warm water, remove them after 10 minutes, squeeze and chop along thin straws.
- Mix the prunes with the onions.
- Put the chops in a large frying pan, spread onion and prunes evenly, cover with another layer of chops.
- Sprinkle chops with paprika. Put a bay leaf.
- Pour some water into the pan. Cover it with a lid.
- Place the pan on a slow fire and simmer the beef for an hour, carefully making sure that there is at least a little water at the bottom, otherwise the meat will burn.
Served such chops with a side dish. Sweet and sour sauce makes them taste unique.
Beef chops with onions and carrots
Composition:
- beef (tenderloin) - 0.5 kg;
- carrots - 150 g;
- onions - 150 g;
- vegetable oil - as required;
- salt, spices - to taste.
Method of preparation:
- Cut the meat into portions, beat off, rub with salt and pepper.
- Coarsely grate carrots. A good idea would be to use a grater for Korean salads.
- Onion cut into small cubes.
- Fry vegetables in butter until soft. Remove from pan.
- Heat a new batch of butter in a pan, place chops on it. Fry for 8-10 minutes on one side, turn over.
- Place roasted carrots and onions on chops. Add some water. Close the chops with the lid and simmer for 15-20 minutes, not forgetting to add water.
The versatile taste of these juicy chops will not disappoint you.
Do not be afraid to cook beef chops in a pan. With the observance of technology, they will be soft and juicy. True, this will require a good recipe. You will surely be able to find a suitable one from the above.
