Pork chops in double breading. All about breading
For those who are tired of my J cakes
I cooked this schnitzel by analogy with the Vienna schnitzel, but the difference is that the "Viennese" is made from veal, and today I cooked pork. Important feature such a schnitzel is that it is prepared in a breading consisting of flour, eggs and crackers, which allows you to achieve a very beautiful and crispy crust. So, very fast, very simple, very tasty - the thinnest chop with a beautiful golden crisp. Lunch in 10 minutes! Ready?
INGREDIENTS:
500 g pork fillet
150 g flour
2-3 eggs
150 g breadcrumbs
Salt pepper
frying oil
COOKING METHOD:
Cut the meat into pieces about 1 cm thick, and beat off very thinly - about 3 mm. Salt and pepper on both sides.
Prepare 3 bowls for breading. Pour flour into one, break eggs into another and mix them with a fork until smooth, pour crackers into the third. 
In a frying pan, heat up the oil for frying. It should cover the bottom by about 1 cm. That is, when frying, the schnitzels should float in oil. So that the schnitzels are not greasy and do not absorb excess oil, it must be heated really strongly, literally, hot.
Dip each schnitzel first in flour on both sides.
Then - in the egg on both sides. And lastly, in breadcrumbs.
We send the schnitzels to the pan and fry until golden brown.
Flip over to the other side and fry until golden brown. This will only take a couple of minutes. In this case, the crust will be crispy, and the meat will be sufficiently fried, as it is very thin. Remove the schnitzels and place on a plate lined with several layers of kitchen paper towels to soak up excess fat. 
Serve hot with green salad or any side dish of your choice. Bon appetit!
We continue educational program in the field of food preparation. For experienced chefs, there will be little new in this article, but the following information will be useful for novice housewives.
So, panning. As we all understand, it is needed so that an appetizing golden crust forms on the product during frying.
Components
For breading, a basic set of products is used: flour, egg chatter and / or breadcrumbs or bread crumbs. This list can be supplemented with optional ingredients that give a certain flavor or color to the finished dish. These are, for example, finely chopped greens, crushed nuts, grated cheese or potatoes, coconut flakes, cornflakes And so on.
Breadcrumbs can be bought at ready-made or cook it yourself. For this, slightly stale bread is used, finally dried in the oven. I use the attachment of an immersion blender to grind crackers - it allows you to achieve a fairly fine grinding.
Egg churn necessary to keep the crackers on the surface of the product. It is prepared from eggs with milk or water. Eggs can be used as a whole or in part - only whites or only yolks. Optimal proportion 60 ml of liquid for 2 whole eggs is considered to be the ingredients of the chatter. In certain recipes, products are dipped not in egg chatter, but in milk or kefir. For some products, this manipulation is not required at all, since their natural humidity already allows them to be breaded normally in breadcrumbs.
Process
To begin with, sliced \u200b\u200bfood must be blotted dry with a napkin and seasoned with salt and spices. Next, the product is rolled in flour, the excess of which is shaken off. Then the piece is dipped into the chatter from all sides, after which it is transferred to a bowl with crumbs. For best result breading should be poured and compacted on the surface of the product with your hands - this allows you to achieve its uniform distribution. Next, breaded products are transferred to a tray or stand. In order not to damage the breading, you need to fold them in one layer or, if this is not possible, shift the layers with wax paper.
double breading
If you have cooked - you know what it is 🙂 . After breading, the product is once again dipped in churn and again crumbled in breadcrumbs. This allows you to achieve a dense, durable crust, which is important when you cook. stuffed dish and the stuffing just keeps leaking out.
post hoc
Chatter, flour and crackers that remain after breading should be thrown away without regret, since food particles and their juices can form unsafe compounds with other products. Sifting flour and crackers and straining the chatter does not give a 100% guarantee of safety from further use.
If breading seems to you a simple and insignificant cooking step - simply because it is indicated in the recipe, then this is a big mistake. Breading can not only give the dish an appetizing ruddy crust, but also preserve the juiciness of the product, give a new original taste, aroma and even texture.
A bit of theory...
Breading- these are certain crushed products or their mixture, which are used for deboning meat, fish, vegetable preparations / semi-finished products, dough products, fruits, cheeses before frying or baking.
Breading is a very important part of the dish. During frying in a pan, products lose moisture, juiciness and softness, can burn and change their shape. Breading acts as a protective shell, which prevents the evaporation of liquid from the products, helps to preserve the juiciness of the finished dish, keep the shape of the products and give new flavors to familiar dishes.
There is a great variety of breadings, and it's not just flour or breadcrumbs. If you understand well all types of breadings, then the same dish can be prepared in different ways without changing its main composition, but using only different breadings.
What is breading?
Championship is occupied crushed dried bread i.e. breadcrumbs.
You can buy them at the store or make your own at home by chopping up dry leftover bread (this will save money and give stale bread a second life). And if you add certain spices to breadcrumbs (for example, ground dry garlic), you can get an excellent flavored mixture. It is very tasty to cook.
Most often, breadcrumbs are used for rolling and schnitzels. Bread breading protects the product from drying out, preserves the delicate texture of the product and imparts a crispy golden crust.
Flour
Second place is flour. And not only wheat, but also corn, rice, buckwheat and oatmeal. Depending on the type of flour used for breading, the general form dishes.
Flour breading is more tender and soft. It does not give a hard crust, like breadcrumbs, and does not significantly affect the taste of the finished dish. 
Dishes breaded in liquid ingredients acquire a soft airy layer and delicate taste. For example, they turn out very juicy and soft.
crushed nuts
If you roll meat, fish, vegetables and other products in nut crumbs, you can get more nutritious dish with new bright notes in taste. For example, .
cheese breading
Gives food spicy taste. But this is a very capricious topping that can stick to the pan, so grated cheese is often mixed with flour, starch or bread crumbs so that the breading sticks better to meat (for example) and fish products as well as vegetables.
Miscellaneous Unusual
, crushed chips, crackers, popcorn, poppy, mixture of spices and seasonings exotic but very interesting options breadings. Ready meals with such a breading, they not only look very beautiful, but also differ original taste. For example, if you use black sesame seeds, you can give regular dish special and memorable look.
Do not forget to also experiment and add to the breading additional ingredients: lemon peel, cinnamon, turmeric, dried herbs(rosemary, thyme, dill) dried garlic, ginger and herbs.
A small amount of such additives can emphasize the taste of the dish, give sharpness, piquancy and an original shade. The main thing is not to overdo it and add everything in moderation.
But in order for the breading to keep well on the products, it is not enough just to roll the workpieces in breadcrumbs or sesame seeds. Need to know…
Rules for perfect breading
So, in order to coat the products well with breading, you need soak them in liquid ingredients- butter, milk or beaten eggs. Most often, a mixture of eggs with milk, or kefir, or cream is used - egg lezon . Such a talker wraps products well.
The point is that at heat treatment the protein coagulates, forming a thin film that protects the dish from moisture loss, and bread crumbs, chopped nuts or other breading serve as an additional barrier through which it is absorbed into the product less oil, juiciness is preserved, initial taste qualities and product shape.
Breading can be single, double or triple.
Sometimes it is enough to moisten the products in an egg and roll in flour or breadcrumbs. But if you need more dense crust, then it is better to cover the product with egg mash, roll in breading and repeat this procedure 2-3 times. For example, dip a chop in egg, roll in flour, dip in egg again and cover well with breadcrumbs or flour – you get a double breading.
As a rule, breaded products are fried in a pan with big amount oils. To remove excess oil, finished products can be folded into paper towel or napkins. You can also bake breaded foods in the oven - it will turn out less fatty dish with crispy crust.
More breaded semi-finished products can be frozen and then fry in a pan. But it should be remembered that not all breading tolerates defrosting well. So, products breaded in flour should not be defrosted beforehand so that the flour does not get wet and stick to the surface (board, plate, etc.) - it is better to fry them slowly frozen.
Don't be afraid to experiment in the kitchen and try new combinations! Let use various options breading will be a good experience to achieve culinary excellence.
Calories: Not specified
Cooking time: Not indicated
We assure you that these are the best pork chops in a pan, the recipe will teach you how to cook them in double breaded so that they turn out juicy and tasty. There are no special secrets, but!
To keep pork chops always tender and juicy, you need to remember just two rules. First - the meat must be lightly beaten off and sprinkled lemon juice or grease with mustard (or you can use both). The meat fibers will soften, absorb the spices better, and the meat will fry faster. The second is to make a double breading. A thick layer of breading will retain the meat juice, the meat will not dry out even if you are distracted and overexpose the chops in the pan a little. Breading can be made from flour and an egg, or rolled in an egg, flour, again in an egg, and upper layer make from breadcrumbs.
And one more helpful advice. Usually, lean meat is chosen for chops, it is also called "chops". On the one hand, a white edge, a thin layer of fat or a white film is noticeable. Be sure to make a few shallow cuts in this area. Then, when frying, the chop will not be deformed, the meat will not “shrink” and will not lose shape. Recall that in last time we were preparing.
Ingredients:
- chops - 2 pcs (150-180 gr each);
- wheat flour - 4 tbsp. l;
- lemon juice - 1.5 tsp;
- salt - to taste;
- ready-made mustard, not spicy - 1-2 tsp;
- egg - 1 pc;
- freshly ground black pepper - to taste;
- refined vegetable oil- 3-4 tbsp. l.
Recipe with photo step by step:
On one side of the meat slice, we make shallow cuts, cutting through the white film by 2-3 mm. Lightly beat off with a hammer on both sides.
Squeeze juice from a slice of lemon, sprinkle each chop on one side and the other. 
Salt, pepper the meat. It is better to salt moderately so as not to interrupt the taste of meat and spices. Lubricate with mustard (paste). You can take both not spicy and vigorous Russian mustard - this is a matter of taste. We stack the chops one on top of the other, cover and let marinate. After 15 minutes, you can start frying the meat. 
We are preparing everything for breading. Beat the egg thoroughly until foamy, combining the yolk with the protein. Pour into another bowl wheat flour. 
On the slab medium fire put a frying pan with oil, heat it up. Dip the chop in the egg, dip so that the egg completely covers the meat. 
Roll in flour on all sides. Raise, gently shake off excess flour. 
Transfer again to a bowl with an egg and then quickly to a plate with flour. Roll in flour on both sides and send to a frying pan with boiling oil. Thus, a double breading is obtained, covering the meat on all sides with a uniform thick layer. 
You need to fry the chops in in large numbers oil to surround the meat on all sides and brown evenly. We make the fire strong for the first 2-3 minutes, “seal” the meat in a coat of breading. Turn over, fry the second side. Reduce the heat and turn over again. Fry for 3-4 minutes on each side until golden brown. If the pan is large, you can put two or three chops, leaving space between them. 
Serve pork chops to the table immediately, as soon as they are removed from the pan. This meat is not reheated. If a side dish is expected, prepare it in advance. Or make a salad vegetable cutting, we get pickles-marinades, greens. Bon appetit!
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Speaking in a dry and semi-scientific language, breading is a crushed mixture of products that is used to coat meat, fish, prepared vegetables, fruits and cheese before frying. The purpose of breading is to form an appetizing golden brown, which improves the quality of dishes and makes them attractive.
Why housewives love breading?
Breading helps keep the shape of products during frying, and also protects them from moisture evaporation, so they do not lose their juiciness and softness. Thanks to protective shell the semi-finished product does not burn in a hot pan, and the finished dish retains valuable nutritional properties and acquires new shades of taste. Various types of breading radically change the perception familiar dishes, hitting the unexpected flavor range and spicy aroma.
Breading Rating
In French, "paner" means "sprinkle with breadcrumbs," so the original name for breading was a mixture of ground wheat bread crumbs.
Breadcrumbs- the most common type of sprinkling, which is used for frying meat and fish cakes, zraz, meatballs, schnitzels and pastries confectionery. Bread breading gives a crispy crust and a delicate texture to the finished product.
Flour of all varieties is the second most popular type of breading. It gives a softer crust and does not "interrupt" the taste of the main dish, giving it additional shades.
Whipped Egg Liquid Breadings(sometimes only protein or yolk is used) make dishes surprisingly tender. If only the yolk is used, cutlets and pastries acquire a rich bright yellow hue, and whipped whites create a snow-white airy layer.
Batter also considered an option liquid breading, and its advantages are that, using the dough, you can get a completely new dish with an unexpected taste.
crushed walnut used in the breading of fish, seafood, vegetables and fruits. It changes the taste of dishes, increases their calorie content and nutritional value.
cereals(semolina, oatmeal, buckwheat, rice, wheat, rye flakes) – great idea breadcrumbs for meat, fish and vegetable cutlets. Such dishes are very tasty and original due to the “openwork” effect.
vegetable shavings(pumpkin, potatoes, carrots, zucchini) makes dishes more healthy and gives them holiday look However, grated vegetables should be pre-dried in the oven. cheese breading not only tasty, but also transforming appearance culinary products.
There are also unusual breading mixtures - crushed chips and crackers, finely chopped fresh herbs, sesame, poppy, mixtures of spices and seasonings. They are suitable for meat and fish products, cheese and vegetables.
Learning to pan correctly
The secret of perfect breading is the use of lezon - egg mash with milk, kefir or cream, in which semi-finished products are dipped before breading. This is necessary so that the breadcrumbs stuck better to cutlets, however, if you are working with wet "raw materials", you can do with eggs alone or not use a masher at all, since excess moisture prevents the formation of a golden crust.
Semi-finished products breaded in breadcrumbs can be perfectly stored in the refrigerator or freezer for a long time. Flour breading requires immediate frying, otherwise semi-finished products will lose their aesthetic appearance. To obtain a firmer crust, double and triple breading, which is an alternation of several layers of lezon and breading mixture.
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