The secret to tender and juicy meat: a mixture in which you need to roll the meat pieces before frying
Fried meat is a delicious dish that goes well with almost any side dish.
It's nice when a meat dish retains its juiciness and acquires an appetizing crust.
To prepare such a dish, you need to use the most suitable batter.
Below is a recipe for a batter that is ideal for chicken, pork, beef and other types of meat cutlets.
How to make batter
Typically, whole raw eggs and flour are used to make the batter.
However, if the cook wants to ensure that the portioned pieces of meat fried in a pan come out as tender as possible, other ingredients should be used.
So, the meat must first be rolled in a mixture consisting of egg whites and corn starch.
This combination will help to instantly “seal” the meat so that it does not lose juice. As a result, the dish will turn out soft and juicy.
At the same time, a golden brown crust forms on the surface of the chops - crispy and incredibly tasty.
In addition, the cook can be sure that due to the unusual “shell”, the product will not overheat.
