Pork chop has long been considered a Polish national dish, but in fact its roots reach south of Poland’s borders. Robert Makłowicz has drawn attention to this many times. – This is not an original Polish invention – a few years ago during a visit to Opole. – This is simply a poorer version of Viennese schnitzel – he added, protesting against making pork chop a “symbol of the Polish nation and culture”. Regardless of what Makłowicz thinks about them, for many people they are an inseparable element of Polish cuisine, without which they cannot imagine traditional cuisine. How to make the perfect pork chop?
How to make perfect pork chops? How many chefs, so many patents
There is no one perfect and universal recipe for pork chop. There are many secrets and tricks to frying the perfect cutlet. Everyone who has fried this king of Polish dishes at least once in their life has their own method for making the meat juicy and soft, the coating crispy and not separating from the meat, and the entire dish aromatic and full of flavor. The most important thing is that the cutlet is tasty, melts in your mouth and the breading is golden. And although pork chop seems as easy to prepare as broth, sometimes it causes just as many problems. Those who have had it dry as hell and equally tasty know this well. How to make perfect pork chops? Advice from famous culinary stars and chefs comes to the rescue.
How to make pork chops? With a bone, in flour or modern breading? Culinary stars advise
Ewa Wachowicz bone-in pork chops. It also does not remove all the fat, which is the carrier of flavor. What is her secret to making pork chops soft and juicy? Instead of breadcrumbs, he uses spelled flour to coat the cutlet. In her opinion, it is best to use traditional lard for frying, although clarified butter will also work as a last resort.
Fry the cutlets in butter Tomasz Jakubiak, juror of “MasterChef”. But that’s not all. The chef always adds a portion of grated Parmesan to the breadcrumbs and seasones everything with wild garlic. A tablespoon of parmesan and a teaspoon of dried wild garlic are enough for a glass of roll.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
