"Should the chops be wet before shaking in flour?"

Yup!

We like just a very light coating on pork chops.
I just dip them in water, then in flour, & fry.

Comes out just right for us.

Rusty

Several years ago someone told me to dip them in milk and then shake in crushed saltine crackers before frying. I even do slices of pork tenderloin the same way for sandwiches.

We love them this way.

*forehead slap* I knew it! Thanks crusty!

Trix, saltines? I'll have to try that too.

Thank you both.

Most of my cookbooks recommend refrigerating breaded items for at least an hour before cooking.

My mother used to dip them in an egg/milk mixture.
Then into finely crushed saltines.

I had forgotten all about that!

Thanks for the reminder, Trix.

Rusty

We like the saltines too.

It depends on what type of "breading" you want.

One standard technique, which is the one I use for just about every breaded, fried food from seafood to pork chops starts with blotting the food dry. It is then dredged in flour and brushed off. This gives a dry surface to which the subsequent items will stick. They won't stick well to a wet surface. Next comes lightly beaten egg. Then a dredging in crumbs, pressing the crumbs onto all sides. Various kinds of crumbs can be used. Fine, dry bread crumbs or cracker crumbs will work. For a really nice, crunchy breading I like panko crumbs. These are available in the Japanese food section of most grocery stores.

Here is Pork Katsu, or breaded pork cutlets. They have been sliced after cooking, which is why you see the meat.

Jim

Now that's what I'm talking about JIM! You got it! That's what I wanted last night!

So you're saying to use crumbs and not flour? I love Panko and wish I had thought to use them.

Next time.

At least the Orange Coconut Cake turned out good.

I do as Jim does.

Rinsed and dried, dipped in flour, shake off the flour, then an egg wash, then the crumbs. Usually I refrigerate for an hour but not always.

Crumbs for us can be either bread crumbs or saltines.

My Mom used to double dip them...repeating the egg wash and crumbs. hers were the best, don;t know why I don;t do that....next time.

You see, I do that with chicken tenders. Not sure why I didnt do it for the pork chops.

Dain bramage I guess.

Yep - I used Panko a few night ago too, but mine were boneless loin and I served them Schnitzel style with Ruthannas caper butter. OMG they wre good! And yes, I do the triple dip (flour, egg, crumbs) too.

Alexa

Oh Alexa, that's what I would have liked to have with my pork chops the other night - caper butter.

Shaun, I did the same as Alexa with my pork loin chops (does anyone else like the darker meat best). Pounded them thin-ish and then onto the flour (seasoned with S&P), egg, then panko. Browned in some olive oil... they were delish.

I'll have to find Ruthanna's caper butter.

Shaun, I use the egg/milk mixture and then the breading I use is half cracker meal & half flour. With whatever seasonings you like. Yum! Now I want pork chops!

Thanks for all the suggestions and input everyone. Appreciate it.

More or less like Jim's method, with one added step, which is mostly not required for most people.

After slightly blotting dry and still wet, I use an electric fan to dry the chops further for about 7 minutes each side. Reason for this is I always marinate the chops. This drying method will allow more marinade to coat the chops.

dcarch

Thanks dcarch.

Dipped in beaten egg, dredged in flour, again in the egg then crushed Rice Krispies or Special K....

Rita

I do like Jim and Dcarch, plus like

Rita, with the Rice Krispies but I'll add breadcrumbs and
a little Flour in with them.
Along with Parsley Flakes, Garlic Powder, Parmesan Cheese,
Black Pepper, Old Bay seasoning and Salt.

I think this is Italian style Breaded Chops ???
LOU

Thanks Rita and Lou.

Forgot the Photo. Hit the wrong button.

If you want more crunch add more Rice Krispies,.

I use the same flour (sometimes will throw some cayenne or cajun or lemon pepper or whatever other seasoning catches my eye in with the flour), then egg and then bread crumbs. I find it easiest to put the flour in a plastic zipper bag and then shake to coat. I also use the plastic bag to coat with the crumbs after dipping in eggs, pressing the crumbs in to the meat (or vegetable) after tossing. It's a little less messy with this method except for the one time I thought the bag was sealed and it wasn't, lol.

Obviously, there are several methods which work for breading. As I said before, the method I use is the flour, egg, crumbs one. However, if I am correct, the most favored method for breading seafood (and perhaps other things such as chicken too) in restaurants here on Cape Cod is water, breading, water, breading. The breading in this case is a 50/50 mix of flour and cornmeal seasoned with a little salt.

I have used this method with fair success. The second water dip washes off some of the breading when I do it. I think it may require a knack to do it right. Or maybe some of the breading is supposed to be lost. The restaurants get excellent results, golden, light and crunchy. And they fry a ton of seafood.

This method is referred to as "dry batter", in contrast to "wet batter", in which the seafood is dipped in something similar to pancake batter, resulting in a thicker, smooth, non-crumbly coating. Wet batter is rare here. I know of only one restaurant which uses it. I avoid the place, but it has stayed in business for years, which tells me there are customers who want wet battered seafood.

I have to admit that I like tempura, which is a wet batter method. But somehow it is different from what is sold as wet batter fish and chips. Maybe it is due to using smaller pieces of food or thinner batter. I'm not sure. I do know that the batter must be stirred as little as possible to prevent it getting tough.

Jim

Jim - I've tried what you are talking about - water, crumb, water, crumb and had a disaster. What I ended up doing was using a new Misto with water in it to spray the water on after the first coat of crumbs. It worked quite well in that not a lot got washed off. Plus I let them sit and dry/set before I fried them and it held up well.

Oh yea, I was using cod when I did that.

Alexa

Jim:
You're right. There are many ways to make breaded fish etc.

In the Restaurant, I made a Breading table.
It had 3 drawers, each had SS pans with all the breading
ingredients.

The egg mix sat on top with the fish, Corn Starch ,or whatever was being breaded.

The Filet would go into the Corn Starch, to the egg mix,
into the spiced flour, back to the egg mix , into whatever crumb mix and into the Fryer.

**************

I like the breading with a lot of Spices. I just put in the recipe for Fish Puffs.
It is a Batter mix. It's in WFD, with Photo's

I usually pat the filets with a Paper towel then into CornStarch.
After that into the batter and into Crushed Potato Chips.

I thought you would give it a go.

Lou

Caper butter recipe, please. Alexa, the sound of your dinner has my mouth watering!

Lori :D

Instead of bread crumbs try crushed stuffing. I buy the seasoned kind and I do let mine sit for more than an hour in the fridge. All I do is a dip in egg and cover with stuffing. Nice and crunchy and flavorful.

I get criticized by my son about my breading technique because my fingers get coated about five times as thick as the food. My son learned to cook from a restaurant owner who mentored him during his senior year of high school. He then worked as a line cook in a couple of upscale restaurants while he was in college, so he's a pro and I guess he earned the right to criticize. He keeps one hand for the wet stuff and the other for the dry. I understand the principle, but I'm not that well organized.

This is just leading up to a question about the item linked below -- a breading basket. Have you used one? Do you recommend it? Should I have one?

Jim

Here is a link that might be useful: Breading Basket

Shaun, I use the seasoned flour (salt and pepper), egg and homemade breadcrumb method. I also like to add fresh grated Parmesan cheese to the breadcrumbs. And before dipping the chops in the flour, I rub them with fresh garlic. Just mince the garlic on a microplane. I prefer this over adding garlic powder to the flour.

Ann