What is meat in batter? This is a juicy and tender slice of beef, pork or chicken, skillfully prepared in a crispy crust from air dough. Choose any recipe for delicious dishes and receive as a gift rare culinary details, as well as practical recommendations.

How to fry pork in batter in a pan

To get tasty meat, it is not enough to have just a quality product. You need to correctly select the batter, in which pork is manifested in all its tender and juicy splendor.

Ingredients Composition:

  • lean oil;
  • eggs - 3 pcs.;
  • Dijon mustard - 100 g;
  • whole milk - 120 ml;
  • pork fillet (brisket, loin, ham) - 600 g;
  • flour - 130 g;
  • salt, paprika, pepper.

Cooking method:

  1. Cut the films and tendons from the meat, thoroughly blot the product with napkins (if they were subjected to water "procedures"), and then cut the fillet in layers up to 0.5 cm thick. The larger slices will not cook well, the dish will turn out tough.
  2. Rub the pieces with spices and salt, and then beat off. In this way, not only softening the meat, but also “direct” the spices into the tissues. We act with a hatchet without undue zeal - take care of our neighbors' strengths and nerves!
  3. How to cook batter. Separate the proteins, beat thoroughly, add to the dough immediately before we fry the meat. In this case, we place the container with the product in cold water. We add natural milk, pepper and salt, gently shake the composition, then place the sifted flour. Mix the formed mass until a uniform viscosity.
  4. To make the pork as juicy as possible, it is necessary to prevent the loss of its natural moisture.To do this, resort to a double breading. Heat fat in a pan until a light haze appears. Roll the pork slices in flour, dip in batter, then bread again with a loose composition.
  5. Fry the meat over medium heat until the dough turns into a crispy air crust. Turn the product over and repeat the heat treatment process. In this way we use all prepared products.
  6. We spread the finished dish on paper towels, leaving them with excess fat.

Properly fry the meat in a batter in a pan, even a novice hostess is capable of. Experience will come very quickly, and there it is not far from your own creations!

Oven baking recipe

It is possible to cook tasty meat dishes in batter not only on the stove, but also in the oven. This method saves time, and knowing little secrets, you can make just a wonderful dish.

Grocery list:

  • lean oil;
  • eggs - 2 pcs.;
  • chicken fillet - 600 g;
  • mustard - 20 g;
  • granules of dried garlic;
  • cheese - 150 g;
  • homemade sour cream - 50 g;
  • flour - 120 g;
  • salt pepper.

Order of preparation:

  1. We wash the poultry meat, get wet with napkins, cut into plates, slightly beat off. Given the delicate structure of the chicken product, we cover the slices with a film before processing. In addition, in this way we keep the surrounding space in a clean state.
  2. Place eggs in the bowl, add mustard, sour cream, pepper and salt. Beat the composition with a fork. Pour a pinch of garlic here. Its light piquancy will tarnish the taste of meat, but at the same time, dry granules do not have a pungent odor characteristic of a fresh spicy vegetable.
  3. We attach portions of pre-sifted flour, mix well the mixture until smooth. The main indicator of a properly cooked batter is its liquid or thick viscosity. The orientation of the desired consistency is the thickness of the meat layer - the thinner it is, the softer the dough should be.
  4. We heat fresh oil in a pan, dip slices of chicken in batter, quickly fry so that the shell “seizes” with a light crust.
  5. We transfer the golden products to the baking sheet covered with foil, sprinkle with cheese chips. We send the blanks for 20 minutes to the oven (190 ° C), where the meat is baked, and the dough will find complete expressiveness.

We spread the fillet cooked in batter on lettuce leaves, serve with slices of ripe tomato, serve.

In batter with mayonnaise and herbs

To obtain a delicate and juicy dish, decorated in a "fur coat" of dough, we use the most popular sauce in the world - mayonnaise. Combined with greenery, it will be an excellent basis for creating batter.

The list of components:

  • pork - 500 g;
  • eggs - 2 pcs.;
  • lean oil;
  • sifted flour - 100 g;
  • mayonnaise - 100 g;
  • salt, pepper, herbs.

Cooking Method:

  1. We process pork in the usual manner, blot it with napkins, cut small medallions up to 1 cm thick, gently tap them with a hammer. Dividing the product into pieces of 4 cm each, we get a quite impressive "hill" of appetizing crunchy food. Profitable and tasty!
  2. Beat eggs in a bowl (do not forget about the separate use of proteins), add pepper, salt, sifted flour, chopped greens. Whisk the composition with a whisk. To make the batter better, tender and airy when baking meat, send it to the refrigerator for an hour. See for yourself the excellent result of this reception!
  3. We heat the oil in a pan, coat the pork with dough or dip in it if the composition is more liquid. Fry each side of the products for up to 7 minutes, put the servings on napkins, and then on serving dishes.

Have you cooked too much sumptuous food? Is this not an excellent occasion to invite friends to visit together to enjoy their culinary creation?

Oven batter

If we had at our disposal a piece of pork belly with thin layers of fat, it's time to cook the chops, fry them in batter, and then arrange a homemade feast. Great idea!

Product Set:

  • oatmeal - 100 g;
  • eggs - 2 pcs.;
  • whole milk - 60 ml;
  • pork chops - 5 pcs.;
  • sesame, oat breading;
  • spice.

Cooking process:

  1. In a separate bowl we combine the yolk, milk, salt, pepper and the selected mixture of spices. Mix well the composition. There should not be any lumps, so it is better to use a mixer or a blender. Protein, as always, is introduced into the batter for chops before using it.
  2. Lightly process the pork layers with a hammer. Since we have a fresh and high-quality product, we just soften the texture of the meat a little, give the slices a neat shape.
  3. Bone the chops in a batter, combined with the foamy composition of egg whites, then bread with oat breadcrumbs and sesame seeds. We spread the blanks on a baking sheet lined with parchment and send them to the oven for 20 minutes, heated to t 190 ° C.

Oven-cooked pork meat met our best expectations. Sunday lunch was hearty, delicious, festive!

Cooking in cheese breading

Adding cheese chips to the batter will give the meat dish a particularly delicate and very interesting taste.

Necessary components:

  • lean oil;
  • eggs - 2 pcs.;
  • pork tenderloin - 600 g;
  • cheese (preferably hard) - 100 g;
  • flour - 60 g;
  • spice.

So that the slices of meat are fried evenly, we take the product out of the refrigerator in advance, keep it on the table until the room temperature is acquired.

Step-by-step preparation:

  1. Cut the pork into portions, process with spices and seasonings, slightly beat off. For these purposes, a special device is suitable - a tender. It perfectly softens the meat, but preserves its integrity, which is not always possible to make a culinary hammer.
  2. Place the eggs and grated cheese shavings in the bowl, shake the mixture a little. We add pepper, salt, sifted flour. Mix the composition, then beat thoroughly.
  3. At this time, the heated vegetable fat is already slightly smoking in the pan. Dip pieces of meat in batter, fry both sides for 5 minutes each until a lush and golden crust is formed. Do not forget to get rid of excess oil, leaving the product briefly on napkins.

Serve the meat in a cheese breading with a side dish of your favorite vegetables.

From soy sauce with starch

An excellent recipe for hot pork meat in batter with Chinese sauce and starch. An abundance of seasonings is only welcome!

Ingredients Composition:

  • egg;
  • pork tenderloin - 500 g;
  • clove of garlic;
  • starch - 40 g;
  • flour - 100 g;
  • lean oil;
  • soy sauce
  • coriander, dried ginger, paprika, a mixture of peppers.

Cooking method:

  1. We divide the processed pork flesh into strips up to 1 cm thick and not more than 7 cm long. This cutting method will ensure quick roasting of the product and give the tasty dish an aesthetic appearance.
  2. For the marinade, in which pieces of meat will take on a slightly sour taste, mix soy sauce, chopped clove of garlic, coriander and a mixture of peppers. An expanded composition of spices - to your taste! Leave the product for half an hour in the resulting spicy mixture.
  3. Now we make the batter. Just beat eggs in a bowl, add salt and starch, mix everything well.
  4. We heat fresh oil in a wide pan (it is better to use wok). It should be quite a lot so that the meat literally floats in fat. Bread slices of pork with flour, then place in batter. We keep the workpiece in it for up to a minute, then fry until golden. Put the finished meat on paper napkins.

We serve a dish with stewed vegetables, as is customary in Chinese cuisine, which gave us a wonderful taste of soy sauce.

Meat chops in beer batter without eggs

The dough for such a dish can be prepared on almost any liquid basis, including beer without the addition of eggs. We get a very interesting and pleasant taste of meat dishes.

Grocery list:

  • lean oil;
  • young beef - 500 g;
  • premium flour (preferably wheat) - 200 g;
  • light beer - 500 ml;
  • breadcrumbs;
  • spices, salt, herbs.

Cooking Technology:

  1. We free the beef from the films and veins, cut into portioned layers. We beat meat only on one side. With this treatment, the product will remain soft and juicy after frying.
  2. Combine fresh beer and flour in a convenient bowl. Add spices, chopped herbs. Mix the composition to a smooth and uniform consistency.
  3. Dip each slice of meat in batter, then thickly breading with breadcrumbs. Then put the workpiece in the pan in hot fat. We process the next portion of the layers and lay out in the tank a little apart from each other.

The dish turned out amazingly tasty!

The meat in batter has many variations. For lovers of “extreme” dishes we are preparing the dough not on drinking water, but on “Fanta” or “Kola”. A citrus or nutty flavor of dough will amaze the richest imagination. Awesome effect!

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