Accumulate the elements for traditional fried beef chop sandwiches
Step 1: Tenderize the beef chops
Step 2: Turn and repeat
Step 3: Season with salt
Step 4: Warmth the oil
Step 5: Get ready the breading stations
Step 6: Dredge in flour
Step 7: Dip in eggs
Step 8: Coat with breadcrumbs
Step 9: Repeat with the remainder beef chops
Step 10: Fry the beef chops
Step 11: Turn and proceed cooking
Step 12: Unfold the Dijon
Step 13: Upload the lettuce and beef chops
Step 14: Upload the onions and pickles
Step 15: Unfold the mayo
Step 16: Serve
Vintage Fried Beef Chop Sandwich Recipe
Those fried beef chop sandwiches come loaded with vintage toppings together with lettuce, mayo, pink onion, and pickles.
- 4 (3-ounce) thin-cut or butterflied beef chops
- 1 teaspoon salt
- ¼ cup vegetable oil
- â…” cup all-purpose flour
- 2 eggs
- 1 cup Italian seasoned breadcrumbs
- 4 brioche hamburger buns
- 3 tablespoons Dijon mustard
- 4 leaves inexperienced leaf lettuce
- 4 thinly sliced rings of pink onion
- â…“ cup dill pickle chips
- ¼ cup mayonnaise
- Position beef chops on a slicing board. Pound gently with a meat mallet all over the place.
- Turn and use the beef mallet to pound gently all over the place the opposite aspect.
- Season the beef chops with the salt.
- Warmth the vegetable oil in a big skillet over medium warmth.
- Position the flour in a shallow dish, the eggs in some other shallow dish, and the seasoned breadcrumbs in a 3rd shallow dish. Whisk the eggs.
- Dip one beef chop into the flour, dredging it on all sides.
- Dip the beef chop into the eggs till lined on all sides.
- Press the beef chop into the breadcrumbs till lined. Turn and coat the opposite aspect.
- Switch the beef chop to a sheet pan. Repeat the flour, egg, breadcrumb procedure with the remainder beef chops.
- Position the breaded beef chops into the new oil, running in batches if important. Let prepare dinner for two to a few mins, or till golden brown.
- Turn and prepare dinner for an extra 2 to a few mins, or till golden brown at the different aspect.
- Position the ground of the brioche buns on a piece floor. Divide the Dijon mustard lightly between them, spreading it onto every bun.
- Best every bun with a work of lettuce, then a fried beef chop.
- Position thinly sliced pink onion and pickles on best, dividing them a few of the sandwiches.
- Unfold the mayo lightly between the tops of the buns. Position on best of the pickles to finish the sandwich.
- Serve instantly.
Do I’ve to tenderize the beef chops for this sandwich?
What different toppings can I upload to this fried beef chop sandwich?
