To dredge food means to lightly cover it with a dry ingredient like flour, cornmeal, or breadcrumbs, often done before frying. Pat the pork chops dry with a paper towel to absorb any excess moisture, which also facilitates the sticking of the egg mixture. The flour-egg mixture significantly aids in the adherence of the bread crumbs. In order to ensure the breading adheres to the chops, they will be coated in flour and then immersed in egg. How do you get the coating to stick to pork chops? Remember to season each step of the breading process, adding salt and pepper to both the flour and the crumbs. To properly dredge, start with flour, followed by egg, and finish with crumbs. This process is effective because the flour adheres to the food, the egg adheres to the flour, and the breadcrumbs adhere to the egg. The traditional method of breading starts by coating the item with flour, followed by dipping it in an egg wash, and finally covering it with breadcrumbs. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate. Notes: Pan Fried Pork Chops Recipe, Combine the flour and some cayenne, salt and black pepper. Accompany the hot dish with lemon slices and prepared spinach. Fry the chops for three to four minutes on each side, or until golden brown and crispy, once the oil has shimmered. Oil should be heated in a large skillet over medium heat until it reaches approximately halfway up the edges of the chops (about 1/4 cup).Proceed with the remaining pork chops in the same manner. Position on a sheet of wax paper or a baking sheet. Shake off any excess flour before dredging a pork chop in flour, then coat it in egg and then breadcrumbs.In a third, smaller bowl, combine the breadcrumbs with the dried herbs. Separate the eggs into a second, smaller bowl, and season them with a teaspoon of salt and a few twists of pepper. The flour should be placed in a wide, shallow bowl.
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