I have just cooked some breaded pork chops,after a few disasters..i finally found it...but i have another prob?

Question

Previous tims,the fire was too big and it ended up being burnt...black.Now i have learned to fry it over a smaller manageable fire instead.The color and texture is there,but the breaded crumbs wouldnt stick on too long,they just come off,even when i am cutting the pork chop.I am using beaten eggs as a what you call it..gel crumbs and the meat together...advise anyone?

rhubarb · Accepted Answer

Let me give 3 points;
1. use enough oil
2. the oil should be hot enough to deep fry. (not very hot --> do a test -->see 3)
3. test by putting a pinch of crumb into the oil (it should go to the bottom first, then go up right away.)

Other tips:
- the meat should be evenly flat 
- dredge meat in flour before soaking it in the egg
-

Cyndi · Answer

I prefer to let my eggs and meat get to room temperature before breading.
Use only enough oil to fry in.Not soak up in the meat.
Make sure the oil is hot when you put meat in that it starts to bubble/sizzle.
When breading,dip meat in egg and let excess dip off before breading.
Cook thoroughly on one side before flipping over to finish cooking.
When removing meat from pan,place on bread crumbs,NOT paper towels(will pull off breading).

Bob Loblaw · Answer

cuba

Mr Burns · Answer

Put it this way: you are a rubbish cook please stop before you burn your house down. And how does this relate to Japan?

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I have just cooked some breaded pork chops,after a few disasters..i finally found it...but i have another prob?

4 Answers