Frying of meat can seem not really simple process, that is why some young hostesses are afraid to be accepted to it. But you shouldn't be afraid – to learn correctly to fry meat simply. When browning in full accordance with rules it turns out tasty and juicy, not overdried, not rigid. It is a pleasure serve such dish on a table.
It is necessary to choose meat for frying gentle, quality, without tendons and films. Low-quality types after processing will be firm, fibrous. It is possible to chop and fry such meat.
It is necessary to prepare for frying a product so. Pieces are cut across fibers (their form and thickness are defined by the chosen recipe). By means of the hammer of a product it is possible to beat off to the necessary form. Then they fall off breaded, or to flour, or are dipped in dough.
The breading is done so. The created pieces of meat roll in flour, a frothed eggs, dry and from two parties sprinkle with bread crumbs. Crackers press to a meat surface a knife blade that they weren't showered in fat. Pork chops and products from boiled meat before heat treatment are dipped in dense dough. It will create a thin layer which forms a crust when frying.
Fry meat without cover, trying not to hold it in a frying pan long. It is necessary to stack the cut pieces on well heated fat. Before frying roll in meat in ground crackers or flour – the tasty crust is formed of caramelized starch and the blushed proteins. It will protect the preparing pieces from an excessive napityvaniye fat and will keep juice.
When one party of meat is reddened, at once overturn it. It is desirable that both parties were ruddy equally. Closely it isn't recommended to stack it. At such frying, a lot of steam is emitted that doesn't allow to be formed to a crust. Overturning meat, you in addition damage a breading.