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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. 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

    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
          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
              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
          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
              LadyintheKitchen Jan 11, 2009 04:25 PM

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

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