How to

bread meat and

keep it from falling

off of your fried

foods.

Season your meat with salt and pepper.

STEP

1

Buy This cutting board

Moisten your meat. I prefer a nice long soak in buttermilk.

STEP

2

Ingredient bowls

Prepare and season your flour.

STEP

3

Thoroughly coat your meat with the seasoned flour.

STEP

4

IMPORTANT: Place coated meat on a tray, cover, then place

in the refrigerator for one hour. This photo shows meat

before resting in the refrigerator.

STEP

5

Here are what the pork chops look like after one hour in the

refrigerator. Note how the flour has become moist and very tacky.

STEP

5 (cont)

Prepare breading in a shallow dish. I am using panko seasoned

with more Pennsylvania Pork Twang.

At the same time, begin heating your oil to 350 degrees.

STEP

6 STEP

7

Make an egg wash, and dip meat in the wash…

STEP

8

Then coat thoroughly with your breading.

STEP

8 (cont)

IMPORTANT: Make sure your temperature is correct using an

instant read digital thermometer. For shallow frying, these work

much better than a fryer thermometer.

STEP

9 Click to buy this thermometer

Cook! Gently lay the meat into the pan.

IMPORTANT: Do not overcrowd.

STEP

10

Skillets

Use your thermometer to keep tabs on the oil and meat temperature. Turn meat when browned nicely.

STEP

10 (cont)

When your meat is golden brown and at the proper

temperature, place on paper towels to absorb the oil.

STEP

11

You did it! Not only does the breading stick to the meat while

frying, but also when you slice the meat. Eat & Enjoy!

STEP

12

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