Once, as an experiment, I tried marinating chops in mustard. It turned out so delicious that since then this recipe has become my favorite! And so that the dish is not too spicy, I add a little sour cream to the marinade.
Ingredients
- Pork (collar) – 700 g
- Mustard - 2 tbsp.l.
- Sour cream - 1 tbsp.l .
- Chicken eggs - 2 pieces
- Breadcrumbs - 50 g
- Vegetable oil - 60 ml
- Ground black pepper - to taste
- Paprika (ground) – to taste
- Salt - to taste
Step-by-step cooking recipe
Wash the pork, dry it and cut it across the fibers into slices about 1 centimeter thick.
Beat off each piece with a hammer on both sides.
Sprinkle the resulting blanks with ground pepper and salt.
Mix mustard with sour cream and generously brush the chops with them.
Cover everything with a lid and leave to marinate for 3-4 hours.
Beat the eggs lightly with ground paprika and salt.
Pour the breadcrumbs into a wide plate.
Dip the chops in the egg mixture, roll them in breadcrumbs and put them in a preheated frying pan with oil.
Fry on high heat for 4-5 minutes on each side, and then put the chops on a paper napkin to remove excess oil.
