The best batter for pork chops in the pan 🥩

Kitchen appliances and utensils: electric stove, pan, several bowls of different sizes and depths, kitchen scales and other measuring accessories, wooden spatula, whisk, cutting board, sharp knife.

Ingredients

Step cooking

Prepare the meat

1. Portion slices of pork thoroughly beat on both sides with a hammer.
   
2. Each chop salt and pepper on both sides in accordance with their own taste.
   
3. Put the prepared pork in a deep bowl and pour 500 ml of sparkling mineral water. We send a bowl of meat in the refrigerator for 3-4 hours, best for the night.
   

Batter No. 1

1. In a bowl, break one chicken egg at room temperature. Add 1 pinch of salt to the egg and slightly whisk it with a whisk.
   
2. In separate bowls, we spread 100 g of flour and 150 g of breadcrumbs.
   

Cooking

1. Chop the chop well in flour, then dip in egg mass.
   
2. Thoroughly roll the product in breadcrumbs and immediately send to a hot pan. There should be plenty of oil in the pan, the chop should float in it.
   
3. Fry the chop on both sides over medium heat in a large amount of oil (the product should practically float in it) until a brown crust appears.
   

Batter No. 2

1. Parmesan cheese in the amount of 80 g is rubbed on a coarse grater, and then mix it with 80 g of breadcrumbs or bread crumbs.
   
2. Beat 2 chicken eggs separately until smooth. Lightly salt and pepper the egg mixture. Sift about 50 g of flour into a small flat bowl.
   

Cooking

1. First, carefully chop the chop in flour. Dip well in the egg mixture, and then in the breading and cheese mixture.
   
2. Fry the product over medium heat in preheated vegetable oil on both sides until golden.
   

Batter No. 3

1. Spread 40 g of sour cream in a bowl and break one chicken egg. Using a whisk, beat the ingredients until smooth.
   
2. Add 40 g of flour there and mix everything thoroughly again.
   
3. Last add 60 g of grated hard cheese and 40 g of finely chopped parsley. Pour about 50 g of flour into a separate bowl.
   

Cooking

1. Roll the chop in flour, and then thoroughly soak in the cooked batter.
   
2. We fry products in a large amount of oil over medium heat for 30-50 seconds on each side until a saturated amber color appears.
   

Batter No. 4

1. Pour 235 g of flour into a bowl, then add 1 pinch of salt and 20 g of ground paprika.
   
2. Stir the dry components well with a whisk, and then gradually pour 200 ml of carbonated mineral water. Knead a homogeneous batter, in its consistency resembling thick sour cream. Pour 50 g of flour into a separate container.
   

Cooking

1. Bone chop in flour, and then dip well in batter.
   
2. Immediately send the product to the pan in a hot vegetable oil. Fry the chop over medium heat until golden brown. This batter is perfectly combined not only with yams, but also with fish.
   

Batter No. 5

1. We take three chicken eggs and gently separate the yolks from the proteins. Beat the yolks thoroughly with a whisk until a homogeneous consistency is obtained, and whisk the whites until stable peaks. Pour about 80 g of wheat flour into a separate bowl.
   
2. Roll the chop in flour, then dip in whipped yolks.
   
3. Again, roll the product in flour, and then in the protein mass.
   
4. Fry meat treats over medium heat until a beautiful golden hue appears.
   

Video recipe

You can view all the variations of cooking batter for pork chops described above in the video below.