Description
Crispy Crumbed Chops deliver satisfying crunch with tender meat. A family favorite for any night of the week.
Ingredients
Units
Scale
Chops
- 2 kg chops of your choice, washed and patted dry
- 2 tbsp Aromat
- 1 tsp salt
- 1 tbsp freshly ground black pepper
- 1 tbsp steak & chops spice
- 1 tbsp chicken spice
- 1 tbsp rustic garlic & herb spice
- 1 tbsp chili powder
- 2 eggs, lightly beaten
Crumbing
- 1 1/2 cups self-raising flour
- 1/2 cup fresh breadcrumbs
- 1 tbsp Maizena (cornstarch)
- 1 tsp Aromat
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp steak & chops spice
- 1 tsp chicken spice
Instructions
- Place your 2 kg chops in a big bowl. Sprinkle over 2 tbsp Aromat, 1 tsp salt, 1 tbsp black pepper, 1 tbsp steak & chops spice, 1 tbsp chicken spice, 1 tbsp rustic garlic & herb spice, and 1 tbsp chili powder.
- Rub everything in well, don’t rush it. The spices should cling nicely to the meat.
- Pour in the 2 lightly beaten eggs and mix until all the chops are coated.
- It’ll look a bit messy, but that’s exactly what you want. The egg helps the crumb stick later.
- In another bowl, whisk together 1 ½ cups self-raising flour, ½ cup fresh breadcrumbs, 1 tbsp Maizena, 1 tsp Aromat, ½ tsp salt, 1 tsp black pepper, 1 tsp steak & chops spice, and 1 tsp chicken spice.
- Press each egg-coated chop into the crumb mixture.
- Make sure every piece gets a thick, even layer; this is what gives you that crunchy outside.
- Lay the crumbed chops in trays (in a single layer) and refrigerate for at least 1 hour. This helps the crumb firm up so it won’t fall off in the pan.
- Heat a small amount of oil in a pan over medium–high heat.
- Fry each chop for 3 minutes per side, just until golden. You’re not cooking them through here; only crisping the outside.
- Transfer the chops onto a tray and finish cooking in a preheated oven at 180°C (350°F) until they’re cooked to your liking.
- This usually takes 10–15 minutes, depending on thickness.
- Let them rest for a couple of minutes, so the coating stays crisp. Serve with vegetables, mash, salads, or whatever you enjoy.
Notes
Created, Prepared, Tasted, and Tested by Gail
