A Gardeners Forum Forums General Discussion Hobbies, Crafts and Creativity Our Favorite Recipes Home breading for meats

I used this same breading for Pork chops, chicken fried steaks, chicken parmigiana,and Chicken tenders


You'll need.....

1loaf of bakery 'french' bread(day old is best)
lemon juice (1 Tbl spn per 4 eggs)
corn starch (2 teaspoons per 4 eggs)
egg whites( 4 lg eggs will bread 6 P. chops)
seasonings of choice,,
Parmesan cheese grated as much as you want
food processor or chopper , or can do by hand if you don't have either of those,

Preheat oven to 400 after all the meat is breaded then turn oven to 375

beat eggs whites, cornstarch, and lemon juice in med bowl, and set aside..



Break loaf into small pieces and process into crumbs, how small is your own preference, I use smallest for P chops , Chkn tenders, medium for everything else.

Only do 1/2 loaf at a time,, spread on cookie sheet making sure it isn't a heavy coating as some of it will burn and the rest will not get toasted, ( I then season very lightly with seasoned pepper or lemon pepper before I place in oven)

Place in oven and check every five minutes until you see it is light golden ,
Remove from oven leave on cookie sheet and shake the sheet back and forth a few times to redistribute the crumbs and heat..( it should feel toasted to the touch if it isn't place back in oven but watch carefully!) sprinkle on grated Parmesan and shake pan again or mix up with a spatula. Put crumbs in a round cake pan, and do the other 1/2 of the bread the same way, pour second 1/2 in a separate dry bowl until 1st half has been used.
Just before breading ~ Beat eggs again a few times,,

dip meat in eggs

then press lightly into bread crumbs, flip over and press again.

Place breaded meat on a roaster rack(unside down) or pastry cooling rack and wait 20 minutes before cooking, as this will give the egg solution and bread crumbs time to dry and stick to the meat,



Heat a skillet with olive oil(enought to cover bottom) to med/high and brown meat to golden brown, then place meat on cookie sheet and bake until done, usually 20 minutes or so,,



Note: I always season the meat ahead of time place in a ziplock in fridge until ready for breading,

that looks so good diane, but do you have to have the lemon juice? i'm allergic to it and try not to use it in anything

Lemon juice isn't neccessary at least I don't think so,,

Ohhhh! I thought the thread said home BREEDING for meat! I thought something a little weird was going on.

Ohhhh! I thought the thread said home BREEDING for meat! I thought something a little weird was going on.

thorny, caught you off guard that much that you studdered?