What is a pork chop?

Pork chop is a cut of pork that was coated and fried. It is often consumed as a main dish or is inserted into lunch sandwiches. Variants coated pork chops exist worldwide, including Schnitzel of Austria, Polish cutlets of Schabowa and Japanese Tokatsu. Schnitzel was first recorded in Vienna in the 14th century, but could exist around the world until then. Bourred pork chops are relatively easy to manufacture and are accompanied by a wide range of side dishes. Pork chops can be used, but the lumbar slices are more common. The meat must be fresh and tender, so sirloin are one of the best cuts. The central parts tend to provide the finest meat, while the shoulder blade slices are blunt and sirloin cutting are more bone. This makes the cut thinner and therefore it is easier to cook. The thin cut will cook faster than thicker, which means that bread crumbs are less likely to burn.

As soon as the cut is diluted, it is mined with three bowls. The first bowl contains flour, the second contains the loser eggs and the final bow breadcrumbs. Japanese crumbs are an alternative to breadcrumbs. The boot pork chop is then deep fat fried or fried in oil until the breadcrumbs are angry with gold and crunchy. The frying process takes only a few minutes to prepare a quick meal pork pork chops.

Schnitzel is Austrian food from Vienna with variants around the world. Traditional Schnitzel is made of veal, but many variants, including those found in Austria, instead use pork chops. The toughened pork chopped schnitzel is usually served with decoration and potato salad, but can also be served with mushrooms, bacon and onion.

Rantott Hus is the Hungarian version of The Schnitzel, which usually uses pork. It eats with fries, rice or mashed potatoes and cucumber salad. Hungarians tend to eat meat with kisseElou cream called Tejfol or with ketchup and mayonnaise. Rantott Hus is usually consumed as Sunday food or for festivals and special occasions.

Schabowa chops is another variation that comes from Poland, although it can prevent Schnitzel. Before the pork chop is mined with flour, egg and grated, it is soaked in milk for a few minutes while the oil is heated. It is often served with apple sauce or sour cream and with pierogi or side salad.

In Japan, the pork chop is cut into strips and is served with boiled rice, worcestershire sauce and Miso soup to form Tokatsu. As an alternative to the worcestershire sauce, Tonkatsu can be served with a miso sauce to make MISO Katsu from Nagoya. Katsudon is a variant of Tonkatsu, which places a sliced ​​pork ford on rice along with spring onion, grated daikon and partially cooked omelette.