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Pork chop with bread crumbs how to#
Pork chop with bread crumbs skin#

Stuff inside pockets of chops with the cream cheese mix, fold back over for breading.Carefully begin to butterfly your pork chop.Mix all of your stuffing ingredients together - set aside.The latter usually uses boneless pork cutlet and is served with Tonkatsu sauce.

This fried breaded pork chop recipe is actually very similar to how you make the Japanese Tonkatsu because of the use of Panko. But leave some of the fat there for moist and flavor.

Pork chop with bread crumbs skin#

This will prevent your pork chops from "curling" as the skin shrinks when cooked. It affects the oil temperature which causes it to dip too low and will make it difficult to get a good crispy fry.

Make sure that the oil is hot before adding the pork chops to prevent oily or soggy bread coating.

For the flavors to seep into the meat, marinate them for at least an hour. Its light, airy, and delicate texture helps it crisp as it cooks and absorbs lesser oil making it stay crunchy longer.

Pounding. You can also pound the meat to make it thinner and tender like how Snitzels are made.

I find that half-inch thickness works well. If you got thick pork chops, cut them horizontally to make 2 pieces. Thinner slices cook faster so it is done the same time the breading reaches a golden brown color. Here are some tips to achieve the best breaded fried pork chops you will ever make: Fry each side for 3-4 minutes or until brown and crispy.

Fry breaded pork chops in a pan over medium heat with enough oil to reach half of the sides.

Press one side of the meat to the breadcrumbs and then the other side to make sure it is completely and evenly covered.

Dip it next in eggs completely coating all sides.

Dredge a pork chop first in flour, covering both sides completely then shake off excess.

Place flour, beaten eggs, and breadcrumbs in separate shallow bowls or plates.

Marinate pork chops for one hour or in the fridge overnight.

One of them is how to 'panieren' or to coat with breadcrumbs for Schnitzel.Ĭombining what I learned from this experience and my Mama's recipe, I can now proudly say that I can make breaded pork chops like a pro! But from time to time he would teach me some of his 'techniques' in preparing and cooking food. He would give me the menial tasks like peeling potatoes, cleaning mushrooms and the like. On my second year, I did a short stint working in a German kitchen of a reputable hotel restaurant as the Koch's helper. My Mama's breaded pork chops, however, are fantastic! But that time I was not that interested how she makes them, I just enjoyed eating them! So when I what breaded pork chops, I would come home and that is that.īut being married and becoming a housewife and moving to Germany changes everything! No more running home to my Mama for her cooking. My excuse was, I was still new to cooking everything on my own being away from home for the first time when I moved to Manila to work. For some time after that disaster, I steered clear from cooking anything with breading. Most of the breading burnt because I trying to salvage the inside meat that was still raw. I remembered when I attempted to cook breaded pork chops for the first time. This breaded pork chop recipe uses Panko for a lighter and crunchier coating that stays crisp longer than when using regular breadcrumbs.

Pork chop with bread crumbs how to#

Learn how to fry breaded pork chops that are perfectly crispy outside while keeping the meat inside so flavorful, juicy, and tender.