My hearts, shoot films, cut the tube. The fat on the hearts, it is advisable to leave. So they come out softer.

Each heart cut in, not dorezaya to the end.

"Respective" on the table and beats. All this takes a lot of time. To "speed up" the process, you can put on the plate of hearts pieces of 8-10 and hit "bulk".

Garlic can be pressed through the press. But, once again, one of my relatives decided to help me and threw out my old, ugly, Soviet style the frog bruised with handle, the production of YUMZ (well, what they are not stamped next to the rockets) and bought a new, shiny, Chinese. Lived frog, I have 2 months and broke. Since many I bought... expensive And cheap. The result is the same - 2-3 months - and a slop bucket. So I armed myself with another thing. First you have finely chopped garlic thus a huge knife. Then add salt and grind with the same knife. Garlic does produce a lot of juice.

Pepper - a product that spoils. Therefore, ground pepper quickly loses its properties. I grind pepper in a mortar immediately before use.

Add in the pounded hearts, salt, garlic and pepper. Mix thoroughly.

One egg whisk with a fork. Pour into the hearts and mix thoroughly.

Roll each heart in flour.

Break two eggs, add a little water, slightly potseluem, rasputyvat with a fork (or whisk). Then drop each piece in egg and coat in breadcrumbs (or who in what like). I have the crackers over, and I roll in the flour.

Fry in vegetable oil on high heat. Very fast, literally half a minute on each side. The meat is very thin, so it cooked through quickly while still being juicy.

Now let me give you two pieces of advice. Tip one: despite the fact that necessary to Tinker, - prepare such otbivnoy, try - and then write comments. Tip two: don't tell my family what the prepared chops, and invite them to guess. My - guessed. It turns out very tender and tasty. They are delicious both hot and cold. Such chops, despite the relative cheapness, not ashamed, and on the holiday table to put.