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Jan 11, 2009 03:51 PM

Need Help!! Breading and Frying

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

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

    7 Replies
    1. re: thew

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

      1. re: janetms383

        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

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

          1. re: janetms383

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

      2. re: thew

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

        1. re: mpalmer6c

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

          1. re: janetms383

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

      3. 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