Beer Battered Chops
6 servings
45 minutes
Beer-battered cutlets are a culinary creation infused with the aromas of traditional European cuisine. The combination of tender pork loin, spicy cheese, and fresh parsley creates a harmony of flavors, while the airy beer-based batter gives the dish a crispy crust and a subtle malty note. The history of this dish traces back to the gastronomic traditions of Germany and the Czech Republic, where beer is often used in cooking to enhance the flavor characteristics of meat. Fried in oil, the cutlets are juicy inside and crispy outside, with the delicate cheese adding softness. They can be served with mashed potatoes, fresh vegetables, or spicy sauces, creating a hearty and warming dish perfect for a cozy family dinner or festive gathering.
1
Wash the pork and dry it with cloth or paper towels. Cut it across the fibers into slices 10-12 mm thick. Pound well on both sides, placing the piece of meat between layers of plastic wrap to avoid unpleasant splatters.
- Pork tenderloin: 500 g
2
Grate the cheese and chop the parsley.
- Hard cheese: 50 g
- Parsley: 3 sprigs
3
To make the batter: first mix flour with beer, add the yolks and mix again. Whip the egg whites with salt and gently fold into the batter.
- Wheat flour: 1 glass
- Beer: 0.5 glass
- Chicken egg: 2 pieces
- Salt: to taste
4
Place half of the pork slices on a cutting board. Season each slice with salt and pepper, sprinkle with cheese and herbs, then cover with a second slice and press lightly to bond them together.
- Salt: to taste
- Ground black pepper: to taste
- Hard cheese: 50 g
- Parsley: 3 sprigs
5
Heat a pan with plenty of oil. Dip the cutlets in batter and fry for 5-7 minutes on each side over medium or slightly lower heat.
- Vegetable oil: 500 ml
