Chops in Garlic and Dill Marinade Recipe
One of the main points when frying chops is the marinade in which the meat will be aged. I suggest another option for a spicy marinade, garlic and dill. In the autumn, when fresh herbs from the garden, and garlic-as a prevention against seasonal colds, will be very useful. Recommend.
Servings 4
Cook Time 60 minutes
Ingredients
Chops:
- 800 gram Pork neck
Additionally:
- 2 pieces Chicken eggs
- 6 tablespoons Flour wheat / Flour
- 3 tablespoons Breadcrumbs
- 3 tablespoons Semolina
- 4 pieces Potato large
- 2 cloves Garlic
- 1 tablespoon Vegetable oil
Instructions
- Cut the pork neck into 4 layers, 1-1.5 cm.. Wash the greens, dry them, and peel the garlic and onion.
- To ensure that the edges do not rise when frying meat, make four incisions along the perimeter.
- Beat the meat to the desired thickness, it is more convenient to do it in a package. In a blender, break up the onion, garlic and dill until smooth, pour in the milk.
- Take a container according to the size of the chipped piece, pour in a little marinade, put the meat, salt, pepper, and pour the marinade.
- So do with all the meat, cover, leave for 30-180 minutes, during this time, turn the meat a couple of times.
- Wash the potatoes, cut into slices, pour boiling water, and cook for 5 minutes. Then flip on a sieve.
- In three plates, pour the flour, break and mix the eggs, breadcrumbs + semolina.
- Heat the oil in a frying pan. Remove excess marinade from meat and sprinkle with flour.
- Dip in the egg, pan in the dry-semolina mixture.
- Fry over medium heat for 2-3 minutes on each side.
- In this way, fry all the chops, keep covered with foil until serving.
- While the chops are being fried, fry the garlic plates in a frying pan, then the slices of boiled potatoes.
- Serve, with pickled vegetables, favorite salad, etc.. Bon appetit.