Breadcrumbs are often used to grind vegetables, meat or other foods before frying. Such a breading promotes the formation of crust on pieces, which preserves the juiciness and prevents the products from absorbing excess fat.
Most often, meat is fried in such a breading. Cooked using this technology, it always turns out to be juicy, with a delicious ruddy crust.
Pork in breadcrumbs - general principles of preparation
• Quality breadcrumbs can be purchased at the store. But most culinary experts prefer home-made breading, especially since it is not so difficult to cook. Small pieces of white bread, preferably yesterday or stale, it is enough to slightly dry in the oven, and then grind in a meat grinder or blender.
• It is recommended to use crumbs, the size of a half millimeters. A smaller breading will quickly absorb the juice and will not protect the meat from drying out.
• Use flesh for breading. A piece of pork is cut into slices with a thickness of at least one and a half centimeters, and then lightly beaten with a culinary hammer to 0.7 cm. Often before this, the flesh is rolled in flour.
• Breaded pieces are spread in a well-heated oil, be sure to shake off excess breadcrumbs from them. Otherwise, they will disperse in a pan, and in the future they will burn.
• Pork fried in breadcrumbs can be served with any side dish, with fresh vegetables or as an independent dish as an appetizer.
Juicy pork chops in breadcrumbs with batter
Ingredients:
• pork neck - 600 gr.;
• 70 ml of milk;
• wheat flour - 120 gr.;
• 100 ml of highly purified oil;
• two eggs;
• spice mix "For pork";
• 60 gr. home-made crackers, preferably not small.
Cooking method:
1. Be sure to rinse the meat with cold water, then wipe it dry. Cut across the fiber direction into slices approximately 2 cm thick. If the pieces are large, cut.
2. Put the pulp on a cutting board and through the bag, beat well on each side. When rubbing, season the meat with a seasoning mixture mixed with a small pinch of salt, put in a bowl and leave for half an hour.
3. Pour a little salt into the milk, break the eggs, pour pepper and flour. After lightly beating, bring the batter to homogeneity, lumps should not remain.
4. Heat oil in a pan. Do not overheat, it is necessary that the pan warms up well, and the fat does not smoke.
5. First chop the meat chunks in a batter, then roll well on both sides with breadcrumbs and dip in preheated butter. Fry with medium heat on both sides until tender golden color, then reduce heat and let stand under the lid for another five minutes.
Recipe for tender pork chops in breadcrumbs with egg-free batter
Ingredients:
• chilled pork (loin) - 700 gr.;
• 150 gr. (5 tbsp. L.) - high-grade wheat flour;
• ground paprika and oregano - a teaspoon;
• an incomplete glass of milk;
• non-aromatic oil;
• 100 gr. coarse white crackers.
Cooking method:
1. In a deep and wide enough bowl, beat the flour with milk. Add oregano with paprika, add a little salt and mix well. Cooked batter should not be rare and in consistency correspond to thick sour cream, otherwise it will drain from pieces of meat.
2. Cut a piece of loin washed in water and dried with towels into two-centimeter thick plates. Beat them from two sides, trying not to break the fibers.
3. Pour the breadcrumbs into a wide bowl. With medium heating, warm the oil in a thick-walled pan. Do not regret, pour it with a layer of at least one centimeter.
4. Dip a piece of beaten pulp into the batter, roll on both sides in a breadcrumbs and immediately transfer to a pan. Fry first on one side and then on the other side until golden brown and put on a plate.
5. When all the meat has been fried, pour some drinking water (literally a few tablespoons) into a clean pan. Put all the chops in it, cover and put on low heat for five minutes.
Marinated pork in breadcrumbs, fried in a pan
Ingredients:
• "Russian", slightly dried, cheese - 100 gr.;
• 800 gr. pork pulp (neck or loin);
• a glass of ground crackers;
• two tablespoons of milk, you can cream;
• two eggs.
For marinade:
• a spoon of salad olive oil;
• 40 ml of soy, preferably dark, sauce;
• hops-suneli - 1 tsp;
• a spoonful of mixed red and black peppers;
• 0.5 tablespoons of dried, chopped garlic.
Cooking method:
1. Cut dried pulp into slices of at least 15 mm thick. Do this in a direction perpendicular to the fibers, otherwise the chops will turn out stiff. Put them on a cutting board and gently beat off, giving a thickness of 1 cm. To prevent the meat from sticking to the hammer and its fibers not breaking, cover with a bag.
2. Combine olive oil with soy sauce. Add the spices prepared for the marinade, garlic and mix thoroughly. Carefully coat the prepared preparations with the mixture thoroughly on all sides, put in a bowl and, tightening with foil, place in the refrigerator for 12 hours. Two hours before roasting, remove the bowl from the refrigerator to warm the meat.
3. Mix small cheese chips with small crackers, both should be equally divided. Pour the cream into a separate bowl, pour the egg into them and beat.
4. On intense heating, calcine the frying oil for about three minutes, reduce the heat to medium. Alternately dipping slices of pork in cream whipped with egg cream, roll them in a cheese breading. Press the pieces well into the breadcrumbs mixed with cheese.
5. Put the breaded slices in hot fat, fry for about a minute, then turn it on the reverse side and repeat the frying.
Oven-baked pork in breadcrumbs with tomatoes and cheese
Ingredients:
• kilogram of pork (pulp);
• 100 gr. cheese;
• bread crumbs white - 150 gr.;
• mayonnaise;
• one egg;
• 150 gr. wheat flour;
• refined oil;
• two fresh tomatoes.
Cooking method:
1. Rinse the pork, pat dry with a towel and cut into evenly sized portions. Salt, slightly pepper and carefully beat off on both sides, trying not to violate the integrity of the fibers.
2. Pour the sifted flour in one bowl, crackers in another, and beat the egg in the third.
3. Roll the chunks of pulp in the flour, then dip in the egg and roll in breadcrumbs.
4. Transfer the breaded pieces to a hot oil, fry on both sides over high heat until golden brown. Spread the fried slices on a greased baking sheet, grease with mayonnaise.
5. Top with tomatoes, sliced in rings, and on them thin plates of cheese. Place the baking sheet in the middle level of the oven at 180 degrees and leave to bake for half an hour.
Recipe for pork in breadcrumbs with herbs and herbs
Ingredients:
• chilled pork pulp - 400 gr.;
• one lemon;
• 5 gr. ground paprika;
• two tablespoons of flour;
• "Italian herbs", the finished mixture - 1 gr.;
• a tablespoon of unsalted tomato;
• egg;
• a tablespoon of chopped dill;
• 30 gr. homemade breadcrumbs;
• high-quality oil, high purity - 70 ml.
Cooking method:
1. Cut the pork into slices of the desired size, beat slightly and add salt.
2. Dip the lemon in boiling water for a minute, scrape with a zest with a fine grater, squeeze the juice.
3. Add tomato, a mixture of herbs and oil to the juice, mix. In the cooked marinade, dip the chopped pieces of meat, leave in it for three hours.
4. Pour breadcrumbs into a blender bowl, add lemon zest, coarsely chopped dill and sweet paprika, chop.
5. Beat the egg, pour the breading and flour into separate bowls.
6. Roll the marinated slices first in the flour, then dip in the egg, and then breaded well in the cracker. Arrange on a cutting board, leave for a quarter of an hour.
7. Fry the chunks in well-heated oil for about two minutes per side. Put on a baking sheet and bring in the oven to a state of full readiness, at 180 degrees. You can put the fried pork in a pan under the lid and simmer for about 10 minutes with very moderate heating, be sure to add a little water.
A simple recipe for fried pork in breadcrumbs with sesame seeds
Ingredients:
• 30 gr. sesame seeds;
• a pound of pork pulp;
• two raw eggs;
• refined sunflower oil;
• 90 gr. crackers.
• fine salt, ground coriander and black pepper - on a large pinch.
Cooking method:
1. In one deep bowl, mix breadcrumbs with sesame seeds, beat two eggs lightly in the other, and in the third salt with coriander and pepper.
2. Cut the dried piece of meat into slices up to one and a half centimeters thick. Beat the pieces to a thickness of 0.7 cm.
3. Roll the beaten meat in seasonings, dip in beaten eggs. Roll in a mixture of crackers with sesame seeds and fry on both sides to a delicious crust over medium heat. Dip in well-heated oil, otherwise the breading will stick to the pan.
Breadcrumbs Pork - Cooking Tips & Tips
• Pork will be juicier and tastier if it is pre-marinated. After that, the pieces are thoroughly dried from the remnants of the marinade mixture, so that the breading is even.
• As a rule, roast meat of a middle-aged animal is stiff. To soften its fibers, rub the chunks with mild mustard after beating and let it rest for a while. The dish will turn out, with such an additional "touch", softer and more juicy.
• Do not put pork in breadcrumbs into poorly heated butter. Breading quickly absorbs fat, softens and disappears.
• Do not use breadcrumbs when cooking steamed and stewed pork dishes. With such a culinary treatment, crackers will get wet and taste like raw dough.
