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Chops with mushrooms (pork, chicken) in a pan, in the oven

Meat chops are cooked quickly and easily. In addition, they are easy to supplement with different ingredients, such as mushrooms and cheese.

The chop fries almost instantly, the main thing is not to overdo it on fire. And the fried mushrooms added to it at the right time will make the pork more tender.

Recipe for pork chop with mushrooms step by step:

  1. Cut the pork tenderloin into circles. Every little beat off a special hammer. It is better to use a wooden hammer;
  2. Season the meat with salt, pepper and leave for 10 minutes to soak;
  3. While the chops are soaked, slice the mushrooms and the onion into half rings. First, fry the onions a little over moderate heat, then add the mushrooms, butter and bring to readiness;
  4. Heat a heavy frying pan and fry the meat on one side until golden brown, then turn it over, put the mushrooms on each chop and fry until ready.

Ideal chops are obtained if you fry them until golden brown, and until ready to bring in a hot oven, at a temperature of 190ºC.

  • pork pulp — 0.5 kg;
  • sifted flour — 70 g;
  • cheese (hard) — 250 g;
  • bulb (large);
  • champignons — 4 caps;
  • thick sour cream — 20 g;
  • refined oil — 100 g;
  • season with spices to taste.

You need to cook: 35 min. Calorie dishes: 350 kcal.

  1. Wash a piece of meat with cold water, dry with paper towels;
  2. Cut the pork into equal pieces and beat each with a hammer. Do not make a lot of effort, otherwise chops will turn out dry;
  3. Chop onions, diced mushrooms, and rub cheese;
  4. Fry the onions in the heated oil for a bit, then add the mushrooms to it, after 10 minutes. send to the pan, sour cream and cheese. With constant stirring, cook for about 4 minutes;
  5. Mix flour with spices, dried herbs and salt. Whisk the eggs;
  6. Dip the chops in the egg mixture, and then in the flour breading;
  7. On both sides, fry the pieces of meat in hot oil until a beautiful golden brown;
  8. Grease the form with butter and put chops in it. On top of each piece spread mushrooms and cheese in an even layer;
  9. Bring chops to readiness in the oven. Heat up to 195 degrees and send chops to it for 8 minutes.

If you are fed up with the usual chops, cook completely different — beautiful, festive, with mushrooms and cheese.

  • a piece of pork — 0.7 kg;
  • light champignons — 0.2 kg;
  • hard cheese — 250 g;
  • mayonnaise sauce — 100 g;
  • greens, spices — to taste.

You need to cook: 45 min. Calorie dishes: 360 kcal.

  1. Cut the pork into pieces, gently repel, season to taste;
  2. In hot oil, fry the chops on both sides until a beautiful crust appears. The main thing, do not overcook, chops should not be burnt;
  3. Grease the shape of a piece of butter, spread the fried chops;
  4. Cut the caps of mushrooms into thin slices, lay them on top of each piece of meat separately;
  5. Grate the cheese and combine it with mayonnaise;
  6. Spread the mixture gently on the mushrooms;
  7. Send the form to a hot oven. Cook for about 10 minutes, at a temperature no higher than 180º C;
  8. Decorate the chops with greens. Served with mashed potatoes and vegetable slices.

We offer you a recipe from the “quick, easy and unusual” series. This is a chicken chop with mushrooms in sesame.

  • chicken breast — 2 pieces;
  • chicken egg — 2 pieces;
  • cheese (edam) — 150 g;
  • mushrooms — 200 g;
  • ground sesame — 2 handfuls;
  • refined oil (olive oil) — 15 ml;
  • butter (peasant) — 5 g;
  • wine vinegar — 15 ml;
  • granulated sugar — 20 g;
  • purple basil (leaves) — to taste.

Required time: 1 hour. Calorie dishes: 210 kcal.

  1. Remove the meat from the refrigerator for an hour before cooking. Make a longitudinal incision in each breast and open it like a book;
  2. Beat off with a hammer or roll out with a rolling pin. Season to taste;
  3. Slice the mushroom caps into straws and cheese into cubes. In a separate bowl, beat the eggs;
  4. Put mushrooms on each chicken breast, then cheese, do not mix. Fold the breast in half (in other words, “close” the book). Dip the meat in a beaten egg, then roll in a sesame hammer;
  5. Lightly fry in a pan and put in a greased form, pour with olive oil. Send to a hot oven for 25 minutes;
  6. Ready chops pour sauce. For it, mix the mayonnaise with wine vinegar and sugar, for the flavor add chopped basil;
  7. Fresh tomatoes are suitable for garnish.

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Despite the fact that these chops are made from chicken breasts, they will turn out juicy and soft. And, all this thanks to the breading.

  • chilled chicken fillet — 1 kg;
  • chicken eggs category «perfect» — 3 pieces;
  • potato starch — 20 g;
  • mayonnaise (Provence) — 60 g;
  • cheese (Russian) — 350 g;
  • pepper and salt to taste;
  • champignons — 6 hats;
  • refined oil (vegetable) — 100 ml.

Cooking time: 1 hour. Calorie dishes: 215 kcal.

  1. Chicken fillet cut lengthwise into two parts, gently repel. Season with salt and pepper;
  2. Grate the grated cheese, and chop the mushrooms in a small cube;
  3. Prepare the batter: in a bowl, combine the eggs with starch, mayonnaise, mix;
  4. Put mushroom cubes in a separate bowl, add grated cheese, mix;
  5. “Broken” meat, first dip in liquid batter, then roll in a mixture of cheese and mushrooms. Repeat the procedure again. Try to do everything as quickly as possible;
  6. Fry in a skillet over moderate heat to a beautiful golden hue. Spread the finished dish on a plate lined with paper towels.

The main component of chops with mushrooms is quality meat. But you can easily spoil it, if you beat off the meat in the lace and fry until the appearance of coal in the pan.

Our tips for those who want to cook a juicy chop:

  1. Choose the right meat. For pork chop, take: loin, neck, carb. If you are going to cook poultry, then there is only one option — breast;
  2. Finely chop. The approximate thickness of the piece is from 1 to 1, 5 cm, the optimal size of chops the size of a palm, a piece is cut only across the meat fibers;
  3. Prepare for roasting. Meat should be dry, if washed, then dry with paper towels. In principle, it is possible not to wash it, especially if we take into account that they fry chops in a hot frying pan;
  4. Correctly repel. Then be guided by your taste. Want a juicy dish, you can not beat off at all. Love the thin and soft pieces, then slice thinly and repel a little. But don’t turn the meat into lace. After beating the piece should not radically decrease. Take a wooden hammer. If you beat off with an iron hammer, then don’t hit the chop with all your might;
  5. Save oil. If you pour a lot on the pan, then this puddle will burn and release harmful substances. This is not the most useful in chops. You can simply rub the chop with oil so that it soaked it, made it oily. In this case, just wipe the pan with oil;
  6. Which oil is better. It is often advised to use refined vegetable oil or a mixture of butter and olive oil. Butter alone will burn and spoil the taste of the dish;
  7. Use the breading. This is the most proven and reliable way to preserve juiciness. Dip in the beaten egg white, then roll in ground breadcrumbs. By the way, they can be replaced with sesame or flour;
  8. Season on time. It is necessary to pepper the dish before breading. You can salt the meat at the end of cooking so that the salt does not draw out the juice and the chop does not turn out dry;
  9. Choose a griddle. It’s nice to have a riffled griddle in the kitchen and fry on it. Perfect for a heavy griddle with an intact coating;
  10. Roast by the rules. First, in a hot oil for 1-2 minutes. until golden brown, then another 2 min. on low heat. Turn and repeat the process from the other side. Heat the meat with a wooden stick, if the juice is clear, then the chop is ready.

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