The meat is cut into thin layers, immediately prisolit and repel from two sides. Here, the main thing is to have a very sharp knife, and chops should be 0.5 cm thick. Spread mustard on chops on both sides and leave for half an hour in the fridge. Meanwhile bow to RUB on a small grater, garlic skip through the press. Add soy sauce and seasoning.

Add the egg and flour. With a whisk beat the batter to avoid lumps.

The pan heat, add the vegetable oil. Each steak is carefully dipped in onion batter, then roll in the breadcrumbs.

Fry chops on both sides in a sufficiently strong fire, literally, for a couple of minutes.