Meat in a rusk crust and Provencal herbs.

Category: Meat dishes
Meat in a rusk crust and Provencal herbs.

Ingredients

pork chops 6-7 pcs
egg 2 pcs
breadcrumbs
provencal herbs (or any of your favorites)
vegetable oil

Cooking method

  • Sprinkle beautiful rounds of meat with herbs, salt, pepper to taste.
  • Pass the tenderizer on both sides and set aside for an hour or more to marinate
  • Meat in a rusk crust and Provencal herbs.
  • Prepare eggs, bread crumbs, vegetable oil
  • Meat in a rusk crust and Provencal herbs.
  • Dip each piece of meat in a beaten egg, sprinkle with breadcrumbs and in a hot frying pan,
  • fry on both sides.
  • Meat in a rusk crust and Provencal herbs.
  • Serve as a garnish with mashed potatoes, also sprinkled with Provencal herbs.

Note

This method of preparing chops is not new, of course, but I wanted to share mine with you.
Recently I was in France, and brought herbs from Provence.
Wonderfully fragrant, in such a mill

Meat in a rusk crust and Provencal herbs.

Now all my dishes have a wonderful aroma!
And France is now in my heart!

Scarlett

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