Pork chops
4 servings
30 minutes
Pork can be called the main Russian meat. It is affordable, unpretentious, and to spoil it during cooking, you have to try very hard. Mustard is an ideal companion for pork: spicy, moderately sweet and sometimes sour seasoning balances the fat content of the meat and helps it find the right balance. 5-10 minutes is quite an acceptable time for a quick marinade, but it is better to put the pork in mustard in the refrigerator overnight, then the meat will be even more tender.
1
Whisk the eggs with salt, add flour and mix until smooth. Then add water and mix again.
- Chicken egg: 4 pieces
- Salt: to taste
- Wheat flour: 125 g
- Water: 125 ml
2
Cut the meat into pieces about 2 cm thick and pound it. Season both sides with salt and pepper, then rub with mustard. Let it marinate for 5-10 minutes.
- Pork loin: 600 g
- Salt: to taste
- Ground black pepper: to taste
- Dijon mustard: 20 g
3
Heat vegetable oil in a pan. Dredge the meat in flour - this helps the batter stick better to the cutlets. Then dip them in the batter and place them in the pan. Fry on medium heat for 8-10 minutes on each side.
- Vegetable oil: 100 ml
- Wheat flour: 125 g
4
Place the cooked cutlets on a paper towel to remove excess fat.
