How to
bread meat and
keep it from falling
off of your fried
foods.
Season your meat with salt and pepper.
STEP
1
Buy This cutting board
Moisten your meat. I prefer a nice long soak in buttermilk.
STEP
2
Ingredient bowls
Prepare and season your flour.
STEP
3
Thoroughly coat your meat with the seasoned flour.
STEP
4
IMPORTANT: Place coated meat on a tray, cover, then place
in the refrigerator for one hour. This photo shows meat
before resting in the refrigerator.
STEP
5
Here are what the pork chops look like after one hour in the
refrigerator. Note how the flour has become moist and very tacky.
STEP
5 (cont)
Prepare breading in a shallow dish. I am using panko seasoned
with more Pennsylvania Pork Twang.
At the same time, begin heating your oil to 350 degrees.
STEP
6 STEP
7
Make an egg wash, and dip meat in the wash…
STEP
8
Then coat thoroughly with your breading.
STEP
8 (cont)
IMPORTANT: Make sure your temperature is correct using an
instant read digital thermometer. For shallow frying, these work
much better than a fryer thermometer.
STEP
9 Click to buy this thermometer
Cook! Gently lay the meat into the pan.
IMPORTANT: Do not overcrowd.
STEP
10
Skillets
Use your thermometer to keep tabs on the oil and meat temperature. Turn meat when browned nicely.
STEP
10 (cont)
When your meat is golden brown and at the proper
temperature, place on paper towels to absorb the oil.
STEP
11
You did it! Not only does the breading stick to the meat while
frying, but also when you slice the meat. Eat & Enjoy!
STEP
12
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