Tuesday, September 8, 2009

I love to fry, and it shows.

Frying may not be the healthiest cooking method, but it's certainly the tastiest.

But nothing worthwhile is easy. You have to heat a lot of oil, maintain the temp without burning it, set up the breading station, season the meat and watch it carefully while it's cooking.

I used to have an issue with the breading falling off into the hot oil and forming little charcoal hunks. MMMM...tasty. No more. I follow the proper method:

1) Dry the meat in question with paper towels.

2) Season both sides well. My favorite seasoning blend is three parts Mrs. Dash Garlic and Herb Seasoning to one part kosher salt and one part freshly ground black pepper.

3) Dip in flour, then beaten egg, then breadcrumbs. Favorite kind: Japanese panko.


I love this $7 device from the local kitchen store. These plastic trays connect vertically or horizontally and are the perfect depth. I always hated using plates for this procedure. Flour and crumbs would go everywhere!

For thicker fillets, I like to fry them until they reach the proper color and then finish cooking them through in a 325 degree oven.

This method works for boneless chicken, pork, turkey and cubed steak. Serving suggestions: homemade marinara with linguini, mushroom gravy and mashed potatoes, wine sauce and risotto, bread stuffing and brown gravy....
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