Deep-fried breaded pork chops
Golden breaded pork chops fried until crisp, served with potatoes and vegetables, creating a warm, hearty plate with crunchy texture, rich colour and a comforting, homely feel.
Equipment
- frying pan
Ingredients
- 4 Pork chops
- 100 g plain flour, seasoned with salt and pepper
- 2 eggs, lightly beaten
- 130 panko breadcrumbs
- 3 tbsp vegetable oil
- 15 g unsalted butter
Instructions
- In 3 separate large bowls, add the seasoned flour, egg and breadcrumbs.
- Deep each chop first in the flour, shaking off any excess flour, then into the egg and then finally in the breadcrumbs, ensuring each is coated thickly in breadcrumbs.
- Add the oil and butter to a deep frying pan, when hot add 2 chops to the pan for about 3-5 mins (depending on the thickness of your chops) on each side until golden brown, remove and place on some kitchen roll whilst you fry the other 2 chops.
- Serve immediately. This dish also goes well with potato dauphinoise and braised peas.