How to Keep Breading on Meat
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This document outlines a step-by-step guide for breading meat to ensure the coating sticks during frying. It includes tips on seasoning, marinating in buttermilk, and the right techniques for coating and frying meat to achieve a golden brown finish. The process emphasizes the importance of temperature control and proper resting time for the coated meat.
How to Keep Breading on Meat
- 1. How to bread meat and keep it from falling off of your fried foods.
- 2. STEP 1 Buy This cutting board Season your meat with salt and pepper.
- 3. STEP 2 Ingredient bowls Moisten your meat. I prefer a nice long soak in buttermilk.
- 4. STEP 3 Prepare and season your flour.
- 5. STEP 4 Thoroughly coat your meat with the seasoned flour.
- 6. STEP 5 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.
- 7. STEP 5 (cont) Here are what the pork chops look like after one hour in the refrigerator. Note how the flour has become moist and very tacky.
- 8. STEP STEP 6 7 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.
- 9. STEP 8 Make an egg wash, and dip meat in the wash…
- 10. STEP 8 (cont) Then coat thoroughly with your breading.
- 11. STEP 9 Click to buy this thermometer IMPORTANT: Make sure your temperature is correct using an instant read digital thermometer. For shallow frying, these work much better than a fryer thermometer.
- 12. STEP 10 Skillets Cook! Gently lay the meat into the pan. IMPORTANT: Do not overcrowd.
- 13. STEP 10 (cont) Use your thermometer to keep tabs on the oil and meat temperature. Turn meat when browned nicely.
- 14. STEP 11 When your meat is golden brown and at the proper temperature, place on paper towels to absorb the oil.
- 15. STEP 12 You did it! Not only does the breading stick to the meat while frying, but also when you slice the meat. Eat & Enjoy!
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