Content

• Steps
• Method 1 of 2: Classic Breaded Patties
• Method 2 of 2: Chops and Breaded Chicken Chunks
• Tips
• Warnings
• What do you need

Preparing perfect breaded pork chops, veal cutlets or fried chicken legs starts with the right ingredients and ends with a hot skillet. Your goal is to have a thin layer of crispy breading on the meat after cooking. Avoiding troubles such as a mild taste, a greasy crust and separation of components can be done with proper preparation before starting to fry breaded meat.

Steps

Method 1 of 2: Classic Breaded Patties

Dishes such as fried chicken steak, veal cutlets and Chicken Parmesan require 45 grams of boneless meat, cut into thin, uniform pieces before being coated in breadcrumbs. This ensures that the food is cooked quickly and covers most of the surface for maximum crunchiness.

1. 1 Prepare the meat with a kitchen tenderizer. Follow the advice in the recipe, usually cutting the meat into 1cm pieces or less.
2. 2 Pour the flour into a baking pan.
3. 3 Beat the eggs in a bowl large enough to hold 1 patty.
4. 4 Pour the breadcrumbs into another mold if you have them in your recipe.
5. 5 Dip the patties, one time at a time, first in flour, then in an egg, and then again in flour or breadcrumbs to make your recipe chops.
6. 6 Set each breaded chop separately aside on a plate or tray and let it sit for 10-15 minutes before cooking.

Method 2 of 2: Chops and Breaded Chicken Chunks

Whole cuts of chicken and pork, with or without bone, require more preparation and more time to cook. Because these dishes, namely meat chops and breadcrumbs, are usually not accompanied by sauce for flavor.

1. 1 Add spices to flour or bread crumbs according to recipe. The most common condiments for fried chicken, breaded meats, and pork chops include: salt, black pepper, dried thyme, marjoram, basil and pepper, and garlic powder.
2. 2 Pour the flour into a baking pan or paper bag.
3. 3 Beat the eggs in a bowl large enough to hold all of your cuts of meat. Some fried chicken recipes involve adding milk or water to the eggs and letting the meat sit in this mixture for 5-10 minutes.
4. 4 Pour the crackers into another baking pan, pork, or oven-baked chicken.
5. 5 Dip the chops or chicken in the flour or stir in the pouch to thoroughly coat the surface.
6. 6 Dip the meat in eggs and then again in flour or breadcrumbs, depending on the recipe. Press the meat or skin onto the breading with your hands.
7. 7 Leave the chops or chicken on for a while to set the breading on the piece of meat before cooking.
8. 8 Ready.

Tips

• Shake the patties after dipping in each of the ingredients to create a thin layer of breading to avoid wasting too much oil while cooking.
• For a crunchy texture, buy Japanese-style punk crumbs.They are large, irregular and in contact with most of the surface in hot vegetable oil.
• For breaded chops with a finer texture, remember to buy crackers or homemade crackers with a rolling pin and sprinkle the crumbs on a sheet of waxed paper. Alternatively, you can also put them in a food processor for a few seconds.

Warnings

• Do not leave gaps in the breaded patties. This will cause a patchy texture that will absorb more oil and the pieces of breadcrumbs will fall off during frying.
• Heat the vegetable oil to a high enough temperature to hear an immediate hiss when placing the meat in the pan. This will keep the breading in place and turn it into a crispy crust.

What do you need

• Any flour
• Eggs
• Breadcrumbs
• Salt, pepper and other condiments
• Cake tins
• Shallow dish or paper bag
• A hammer or other kitchen utensils for processing meat (classic breaded patties)