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Need Help!! Breading and Frying

janetms383 Jan 11, 2009 03:51 PM

What's the difference... why would I choose one over the other?

Flour - egg - breadcrumb VS

egg - breadcrumb

I'm making pork chops for dinner and I want to pan fry them

  1. thew Jan 11, 2009 04:02 PM

    w/out the flour the egg will /breadcrumb will slide off the meat rather than adhere to it

    7 Replies
    1. re: thew
      janetms383 Jan 11, 2009 04:04 PM

      thanks! so flour first... then about 10 mins on a side?? These are boneless loin and about 3/4 inch thick.

      1. re: janetms383
        k
        Kelli2006 Jan 11, 2009 04:18 PM

        I agree with the 3 step procedure, but I would brown them for 2-3 minutes per side, and finish them on a grill pan in a 350° oven for 5-10 minutes

        (until you get a 150°internal temp)

        1. re: Kelli2006
          janetms383 Jan 11, 2009 04:21 PM

          is finishing in the oven better than keeping them in the fry pan??

          1. re: janetms383
            k
            Kelli2006 Jan 11, 2009 04:34 PM

            The oven heat in gentler than a pan and they don't get as greasy when you sear and then roast.

      2. re: thew
        m
        mpalmer6c Jan 11, 2009 04:14 PM

        Yes. The standard procedure is flourfing,
        then egg, then crumbs.

        1. re: mpalmer6c
          janetms383 Jan 11, 2009 04:19 PM

          is that just for meat? When would you skip the flour? My friend makes eggplant parm and doesn't flour

          1. re: janetms383
            l
            LadyintheKitchen Jan 11, 2009 04:25 PM

            You would skip the flour only when you don't want to fry the pork chops.

      3. janetms383 Jan 11, 2009 05:46 PM

        thanks all!

        I used the 3-step method, pan fired for about 10 mins. finished in the oven 10 mins.

        The results.... crispy on the outside, juicy on the inside delicious

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