Delicious and thick: this batter for chops is considered by chefs to be the most reliable – here’s why

The batter in which the chops are dipped should not only be appetizing, dense and crispy.

It should also in no case fall off the meat, says Yulia Arkhipova, an expert at the online publication BelNovosti.

This quality guarantees that the dish will be not only tasty, but also beautiful.

The batter prepared according to the recipe in this article meets all the requirements for it - try it and see for yourself. For this, for half a kilogram of pork you will need:

• 2 eggs;
• 3 tablespoons flour;
• 100 g hard cheese;
• 2 pinches of nutmeg;
• salt and ground black pepper – to taste.

Take a piece of pork, rinse it under cold water and dry it with paper towels.

Then cut the meat into thin slices. Wrap each slice in cling film and beat gently with a kitchen hammer.

After you have beaten the pork pieces, salt and pepper them to your taste.

In a large bowl, whisk two eggs together with 100 grams of grated hard cheese and any spices of your choice. Nutmeg will look harmonious here.

Before you start frying the chops, make sure the meat is well dried with a paper towel. This will help the batter stick to the meat better and not fall off during frying.

First, roll each piece of meat in flour, then dip it in batter and roll it again in flour. By the way, you can use breadcrumbs instead of flour the second time.

Place the chops in the preheated pan immediately after dipping them in the batter.

Be careful and only turn the chops after the batter has set. Remember that turning too often can cause the batter to fall off.

Earlier we shared a recipe for a delicious and healthy cottage cheese pie .