Description
I liked the idea of Czech cooking site cooking battered mushrooms. Often chops sprinkle with mushrooms, cheese and other ingredients and baked, and in this embodiment, fresh mushrooms are added directly into the batter. We are very pleased - the meat turned out juicy, batter tender, greens, and even with our favorite mushrooms.
Ingredients
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Buckwheat
4 pack
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Loin
500 g
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Chicken egg
2 piece
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Salt
-
Black pepper
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Flour
110 g
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Leavening agent
0.5 tsp
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Mushrooms
100 g
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Parsley
10 g
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Vegetable oil
200 ml
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Sour cream
150 g
Cooking
Bring water in saucepan to a boil, lowered into her bags with the buckwheat and cook on low heat for 20 minutes.
My loin, sliced into pieces, dried with paper towels.
Quickly prepare meat with a special tenderizer meat (thanks for the Genia -JeSeKi).
Chops salt and sprinkle ground black pepper to taste.
Mushrooms finely chop.
Parsley also finely chopped.
Prepare a batter. In a bowl, with a mixer, whip the cream, eggs, salt, ground black pepper.
Add flour, sifted together with baking powder, again slightly whipped with a mixer.
At this time, in a frying pan warm up vegetable oil. To test for batter, add the mushrooms and herbs.
The ingredients for the batter, mix well with a spoon.
Put one steak in the batter, squeeze, to batter attached to the bottom side, with the help of a spoon turn steak and spread in a pan with hot oil.
It can be a little of the batter to add on top of chops. Fry on medium heat (so the dough has time to fry) chops, first with one hand.
Then on the other.
Lay the chops on a paper towel to remove excess oil.
Serve chops with buckwheat on the side. Bon appétit!
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