Cooking Resources

Pegth · 09-07-2011, 12:51 PM

Hi Everyone,
I love having breaded pork chops trouble is I usually loose the breading in the pan or when I serve the chops the first cut all the breading comes off.

I dip the chops in egg then the bread crumbs.
Does anyone have any suggestions.

Thanks much,
Pegth

pacanis · 09-07-2011, 01:03 PM

Dry, wet, dry. Dredge them in flour before the egg and bread crumbs.

Pegth · 09-07-2011, 01:13 PM

Thank you, I'll try that tonight.

pacanis · 09-07-2011, 01:20 PM

Seasoning the flour is a nice way to season the pork chops.

**Katie H** · 09-07-2011, 01:20 PM

One of the best ways to keep the breading on any food item is to refrigerate the breaded food for about 20 minutes before cooking. This allows the gluten in the breading to "set up" a bit and create a cloak around the food.

pacanis · 09-07-2011, 01:37 PM

Quote:

Originally Posted by Katie H

One of the best ways to keep the breading on any food item is to refrigerate the breaded food for about 20 minutes before cooking. This allows the gluten in the breading to "set up" a bit and create a cloak around the food.

Does this eliminate the dry, wet, dry method? I've never heard of this, but I do remember my mother used to leave breaded zucchini set on the counter before frying right away. I never paid attention to her order of dipping and breading though.

Andy M. · 09-07-2011, 01:43 PM

Dry, wet, dry then rest before cooking. This is important for fired chicken too.

**Katie H** · 09-07-2011, 02:13 PM

Quote:

Originally Posted by pacanis

Does this eliminate the dry, wet, dry method? I've never heard of this, but I do remember my mother used to leave breaded zucchini set on the counter before frying right away. I never paid attention to her order of dipping and breading though.

No, it doesn't eliminate those steps. Just makes them better, especially when it comes to making fried green tomatoes.

dcSaute · 09-07-2011, 02:22 PM

what Katie said - here's what happens -

the egg wash is a bit "sticky" - wants to cling to things.
but if "the thing" is wet, the egg wash - and consequently the breading - "slides off"

the first dredge in flour will ensure the meat surface is dry - that lets the egg wash 'stick'

a rest period after breading might be one of the least mentioned "tricks" to breading for pan or deep frying - put the bread pieces on a rack so air can get to all sides and set the breading - keep in the fridge or room temp - depends on how long. a 20 minute +/- air dry is absolutely essential if you want to 'double dip / bread' something for an extra crunchy coating.

**Katie H** · 09-07-2011, 02:33 PM

Quote:

Originally Posted by dcSaute

what Katie said - here's what happens -

the egg wash is a bit "sticky" - wants to cling to things.
but if "the thing" is wet, the egg wash - and consequently the breading - "slides off"

the first dredge in flour will ensure the meat surface is dry - that lets the egg wash 'stick'

a rest period after breading might be one of the least mentioned "tricks" to breading for pan or deep frying - put the bread pieces on a rack so air can get to all sides and set the breading - keep in the fridge or room temp - depends on how long. a 20 minute +/- air dry is absolutely essential if you want to 'double dip / bread' something for an extra crunchy coating.

Amen, amen, amen. You must be standing next to me as I prepare my food for frying. You described, almost to the wrist bend, what I do. Always have perfectly crunchy fried food...that keeps its breading on.