Croquettes and Chops


500 g / 1 lb 2 oz boneless meat
125 g / 4 oz white bread
1/2 cup breadcrumbs
3/4 cup milk or water
2 tbsp butter

Prepare ground meat, shape it into oval croquettes or round chops, coat in breadcrumbs. Put croquettes or chops on a hot skillet with butter, fry on both sides until ready for 8-10 minutes.

As garnish, serve boiled, fried or mashed potatoes, porridge, pasta, noodles, and also vegetables.

Pour over croquettes or chops with butter, sour cream, red or tomato sauce, and also separately serve hot tomato sauce,  “Yuzhni” or “Lyubitelski” sauce.

Breaded Chops and Regular Chops


500 g / 1 lb 2 oz pork or veal loin

1 egg

1/2 cup breadcrumbs

2 tbsp butter

Wash pork, lamb or veal loin, and cut into cops ( with rib bone). Pound each chop a little with meat mallet, salt, sprinkle with pepper, moisten with whipped egg and coat in breadcrumbs.

Put prepared chops on a heated skillet with butter and fry on both sides until caramelized crust forms ( approximately 15-20 minutes).

Once chops are ready, put them on a plate and pour over with melted butter. For garnish you may serve fried potatoes, mashed potatoes or assorted vegetables with butter (carrots, corn, cauliflower, sweet peas, etc.)

Regular chops are prepared the same way, except they are not coated in breadcrumbs. In this case pour chops over with juice that forms during frying.