Pork in egg and flour in pan

4 servings
2 hours 20 min

How to make pork in egg and flour? Prepare the necessary ingredients. The flesh of pork is suitable for cutting, ham, neck, carbonade.

Rinse a piece of pork, dry with paper towels. Then cut into thin slices no more than 1cm thick. I already had slices of ham sliced. In total, 4-5 slices are obtained. Cover slices of pork with cling film or a bag and beat off with a hammer, trying to maintain the integrity of the meat. Tip: If you slice a slightly frozen piece of meat, then the cut is even.

Salt and pepper the slices.

Then pour sour cream over the pork so that the slices are covered with it from all sides and leave to marinate at room temperature 1 an hour, and if there is an opportunity for even longer, then in the refrigerator. In general, the longer the meat will marinate, the juicier it will eventually turn out.

In a bowl, whisk together the egg with a pinch of salt. If the egg is small and you see that it may not be enough for all the meat, then add another egg, or dilute 2 tbsp milk.

Sift the flour and pour it into a plate.

First dip the chops on all sides into an egg.

Then roll on all sides in flour. Shake off the excess flour so that it does not burn in the pan. If desired, you can dip the chops again into a beaten egg. I did both so and so I can say that if you dip chops in an egg twice, they turn out better.

In a frying pan over medium heat, heat the vegetable oil. Place the prepared meat and fry the chops on both sides for about 4-5 minutes on each side until golden brown. If the chops are not ready by this time, reduce the heat to minimal and fry them until tender.

Serve the finished chops hot to the table. Boiled potatoes, rice, buckwheat, pasta and fresh vegetable salad are suitable for the side dish. Enjoy your meal!