How to Coat Pork Chops or Chicken

Handling the wet and dry ingredients used for coating meat can become messy and interfere with breading and frying. You can solve this problem by using one hand for handling the wet ingredients and one hand for the dry ones. If you’ve had trouble coating pork chops or chicken in the past, this streamlined technique promises greater success.

Steps

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    Fill a pie pan with flour to about a 1” (2.54 cm) depth.
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    Fill another pie pan with breadcrumbs to a 1” (2.54 cm) depth.
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    Season the flour, the breadcrumbs or both, according to your recipe.
    • Typical breading seasonings for fried pork chops and chicken include salt, black pepper, thyme, marjoram, basil, paprika and garlic powder.
    • You might need to add more seasoned flour or breadcrumbs to the pie pans if you run low as you work.
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    Beat 1 egg for every 2 pieces of meat with a fork or whisk in a medium-sized bowl.
    • Make sure that the bowl is large enough to allow each piece of meat to be dipped in and out of the egg mixture easily.
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    Dry your meat with paper towels to ensure that your seasonings will adhere to them well. Place them on a large plate lined with more clean paper towels so that they’re within reach to start the breading process.
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    Put a pork or chicken piece in the flour using your left hand (dry hand).
    • Roll, pat and press the meat into the flour to coat it on both sides.
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    Dip the floured chicken or pork chop into the beaten egg with your right hand (wet hand).
    • Make this step brief and allow the excess egg to run back into the bowl.
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    Transfer the meat to your left hand again and gently drop the floured and moistened meat into the dish of breadcrumbs.
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    Push the surrounding breadcrumbs over the meat with your left hand.
    • Roll, pat and press the pork or chicken into the breadcrumbs to fully coat at sides.
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    Use your left hand to remove the prepared meat from the breadcrumb dish to a clean platter.
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    Finished.

Tips

  • Some recipes advise resting the coated pork chops or chicken for a short period to encourage the breading to set and adhere better to the meat.
  • Reverse the instructions if you are left-handed. It’s easier to manipulate the meat pieces in the wet ingredients with your dominant hand.

Warnings

  • Do not reuse any of the flour, egg mixture or breadcrumbs at a later time. Discard any that you end up not using after you’ve finished coating your last piece of meat.
  • Both uncooked eggs and meat carry surface bacteria. Wash your hands thoroughly after coating all the pork chops or chicken.
  • Bare spots on the meat may cause all of the coating to loosen and fall off during frying. A complete coating of each ingredient will prevent this problem.

Things You'll Need

  • 3 pie plates
  • Paper towels
  • 1 medium-size bowl
  • Fork or whisk

Article Info

Categories: Food Preparation