Breadcrumbs are often used to roll vegetables, meat or other foods before frying. This breading promotes the formation of a crust on the pieces, which preserves the juiciness and does not allow the products to absorb excess fat.
Most often in this breading fried meat. Prepared according to this technology, it always turns out juicy, with an appetizing golden crust.
Pork in breadcrumbs - general principles of cooking
• High-quality breadcrumbs can be purchased at the store. But most cooks prefer homemade breading, the more it is not so difficult to cook. Small pieces of white bread, preferably yesterday's or stale, just lightly dried in the oven, then grind in a meat grinder or blender.
• It is recommended to use a crumb, the size of a half millimeter. A smaller breading will quickly absorb the juice and will not protect the meat from drying out.
• For frying in breading use the pulp. A piece of pork is cut into chunks, at least one and a half centimeters thick, after which they are lightly beaten with a culinary hammer to 0.7 cm. Often before this, the pulp is rolled in flour.
• Breaded pieces spread in a well-heated oil, be sure to shake off excess bread from them. Otherwise, they will disperse in the pan, and in the future they will burn.
• Pork, fried in breadcrumbs, can be served with any side dish, with fresh vegetables or as a separate dish in the form of a snack.
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 mixture “For pork”;
• 60 gr. homemade crackers, preferably not small.
Cooking Method:
1. Be sure to rinse the meat with cold water, then wipe dry. Cut across the direction of the fibers into slices approximately 2 cm thick. If the pieces are large, cut them. 2. Put the pulp on a cutting board and through the bag, beat off well on each side. When rubbing, season the meat with a mixture of seasonings mixed with a small pinch of salt, put in a bowl and leave for half an hour.
3. Add a little salt to the milk, break the eggs, add pepper and flour. Slightly 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 is well warmed up, and the fat is not smoked.
5. Beat off the chunks of meat, first dip them in batter, then roll the bread well in breadcrumbs and dip into the preheated oil. Fry with medium heat on both sides to a delicate golden brown color, then reduce the heat and leave under the lid for another five minutes.
Recipe for tender pork chops in breadcrumbs with batter without eggs
Ingredients:
• chilled pork (loin) - 700 gr .;
• 150 gr. (5 tbsp. L.) - high-grade wheat flour;
• ground paprika and oregano - teaspoon;
• incomplete glass of milk;
• non-aromatic oil;
• 100 gr. ground white crackers.
Cooking Method:
1. In a deep and wide enough bowl, beat the flour with milk. Add the oregano with the paprika, lightly salt and mix well. Cooked batter should not be rare and match the consistency of thick cream, otherwise it will drain from the pieces of meat.
2. Slice the loin, washed with water and dried with a towel, cut into plates of two centimeters thickness. Fight them from two sides, trying not to break the fibers.
3. Sprinkle the bread crumbs into a wide bowl. With medium heat in a thick-walled pan, warm the oil. Do not regret, pour it with a layer of at least one centimeter.
4. Dip a piece of broken pulp into a batter, roll on both sides in a rusk breading and immediately transfer to the pan. Fry first with one, and then from the second side until golden brown and put in a plate.
5. When all the meat is fried, pour a little drinking water into the clean pan (literally a few spoons). Put all the chops in it, cover with a lid and put on a slow fire 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 spoons of milk, you can cream;
• two eggs.
For the marinade:
• Spoon of salad oil;
• 40 ml of soy, preferably dark, sauce;
• hops-suneli - 1 tsp;
• a spoonful of mixed red and black peppers;
• 0.5 tablespoons dry garlic, chopped.
Cooking Method:
1. Cut the dried pulp into chunks, at least 15 mm thick. Do this in the direction perpendicular to the fibers, otherwise the chops will be tough. Put them on a cutting board and gently repel, giving a thickness of 1 cm. To prevent meat from sticking to the hammer and its fibers do not explode, cover with a bag.
2. Mix olive oil with soy sauce. Add the spices, cooked for the marinade, garlic and mix thoroughly. Prepare the mixture thoroughly to coat the workpiece from all sides, fold into a bowl and tighten the film, place in the refrigerator for 12 hours. Two hours before frying, remove the bowl from the fridge so that the meat warms up.
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 whisk.
4. On intensive heating, calcine the cooking oil for about three minutes, reduce the heat to medium. Alternately dipping chunks of pork whipped with egg cream, roll them in cheese breading. Well press the pieces to the mixed with cheese crackers.
5. Put the breaded pieces into the hot fat, fry for about a minute, then turn over to the opposite side and repeat the frying.
Pork in breadcrumbs baked in the oven with tomatoes and cheese
Ingredients:
• kilogram of pork (pulp);
• 100 gr. cheese;
• white bread crumbs - 150 g;
• mayonnaise;
• one egg;
• 150 gr. wheat flour;
• refined oil;
• two fresh tomatoes.
Cooking Method:
1. Wash the pork, blot dry with a towel and cut into equal sized portions. Salt, lightly pepper and gently beat off on both sides, trying not to disturb the integrity of the fibers. 2. In one bowl, sprinkle the peeled flour, in the other crackers, and in the third whisk the egg.
3. Roll the chunks of pulp in flour, then dip in the egg and roll in breadcrumbs.
4. Put the breaded pieces in hot oil, fry from both sides on an intense fire until golden brown. Spread the fried chunks on a greased baking sheet with greased vegetable oil, grease with mayonnaise
5. On top, place the sliced tomatoes into rings and thin slices of cheese on them. Place the baking tray in the middle 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”, ready mix - 1 gr.;
• tablespoon unsalted tomato;
• egg;
• a tablespoon of finely chopped dill;
• 30 gr. homemade bread crumbs;
• high-quality oil, highly purified - 70 ml.
Cooking Method:
1. Slice the pork into the desired size, beat off and salt lightly.
2. Lemon for a minute, dip into boiling water, scrape with a zest with a small grater, squeeze the juice.
3. To the juice, add the tomato, a mixture of herbs and butter, mix. In the cooked marinade, lower the broken pieces of meat, leave in it for three hours.
4. Into the bowl of the blender, add the breadcrumbs, add lemon zest, coarsely chopped dill and sweet paprika, chop.
5. Beat the egg, put the breading and flour in separate bowls.
6. Dip the marinated chunks first in the flour, then dip in the egg, and then well in the breadcrumbs. Arrange on a cutting board, leave for a quarter of an hour.
7. Fry the chunks in a 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 roasted pork in a frying pan under the lid and stew for 10 minutes with very moderate heat, be sure to add a little water.
A simple recipe for fried pork in sesame breadcrumbs
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 - in a large grain.
Cooking Method:
1. In one deep plate mix the breadcrumbs with sesame seed, in the other slightly beat two eggs, and in the third salt with coriander and pepper.
2. Cut the dried piece of meat into chunks, up to one and a half centimeters thick. Beat the pieces to a thickness of 0.7 cm.
3. Dip the chipped meat in seasonings, dip into the beaten eggs. Roll in a mixture of crackers with sesame and fry on both sides until appetizing crust over medium heat. Immerse in a well-heated butter, otherwise the breading will stick to the pan.
Pork in breadcrumbs - cooking tricks and helpful tips
• Pork will be juicier and tastier if marinated. After this, the pieces are thoroughly dried from the marinade residue to smooth the breading.
• As a rule, fried meat of an elderly animal is tough. To soften its fibers, rub after chipping off the chunks of unsharp mustard and let it sit for a while. The dish will turn out, with such an additional “bar”, softer and more juicy.
• Do not put pork bone in breadcrumbs in badly heated butter. The breading will quickly absorb fat, soften and fall away.
• Do not use breadcrumbs when cooking steam and stewed pork dishes. With such culinary processing, the croutons will be sodden and will taste like raw dough.
