How to cook sliced chops


How to cook “sliced” chops

I don’t know how are such chops called correctly, but I make them quite often. It’s especially convenient to cook them for holiday meal. Firstly, that’s because the cutlets turn out to be tasty, gentle and rather unusual, but the main point is – you can make everything in advance, and at holiday, when you have plenty of other things to do, just to fry them. The process of cooking them is probably more time-taking as for common cutlets, but the result is worth it.

You´ll need

  • 24-35 oz (0.7 – 1 kg) flesh of any meat
  • 3 eggs
  • 3 tbsp of starch
  • Salt, ground pepper to your taste
  • Vegetable oil for frying


  • How to cook “sliced” chops

    Any kind of meat serves for cooking of sliced chops: chicken, pork, beef etc. Here I am making chops of pork. The first stage – the most intensive – you should slice the meat in fine pieces. I chop it in squares, every side has 0.4 inches (1 cm). It’s easy to do when the meat is a little bit frozen (or not quite unfrozen like I have).

  • How to cook “sliced” chops

    By working a little, we get such a bowl full of meat slices.

  • How to cook “sliced” chops

    Now we mix eggs, starch and species well. Surely, you may add a bit of mustard, mayonnaise, dry herbs etc into the mixture, up to your taste.

  • How to cook “sliced” chops

    We cover our meat slices with egg- starch mixture and mix them thoroughly. Yet, that’s all. Cover the meat bowl with a lid and put it away into the fridge for a day.

  • How to cook “sliced” chops

    In a day (it may be more) we take our meat out and fry it on vegetable oil till it gets its golden crust. If the frying pan has Teflon coating, you may not add oil, but in that case your chops turn out to be a bit dried.

  • How to cook “sliced” chops

    When the chops are fried from one side, carefully turn them over and fry the other.

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    When your cutlets are a bit fried from both sides, you may stew them for a few minutes under the lid, so to be absolutely sure they are ready. It’s true if we make beef or other tough meat chops, you may not stew the chicken one. That’s all, bon appétit!


  • Usually you get several portions of chops, after each of them frying pan should be washed or at least cleaned off from the used oil and should be filled with a new one. It’s more useful for health, and besides, the chops turn out to be more aesthetic.

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