Completely classic, perfectly perfect, fried pork pieces

I have what is called a “modern” family. In my case, this means that there are three parents (two biological and one step), plus a group of laws made by a divorce. Although vacation and the distribution of holidays are a bit complicated, most family challenges I have to navigate are quite small. The biggest disagreement I have to routinely face is not who has to vote in November, but about how well a piece of meat should be. I am only in the Cook-It-Ow-Tye-unnecessary way of thinking, while some of my family members are persuaded until cooking and to death.

It has only recently happened to me how easy the solution is: fried fried pork ribs.

Like scrambled chickenBaked pork ribs do everything everyone wants. The meat is usually slice, which facilitates the coordination of the donness by crunching and tanning on the inside. And thanks to the charms of baking, even if we cook these pieces, they are still as juicy as possible – satisfied for everyone, no matter how they love cooked meat.

Choose your pork

The most important selection of fried and fried pieces is the skeletons -This bone gives a handle that needs to be kept while colliding with cutting-but the bone without bone will certainly not work.

The ribbed type with a ribbed bone on one side, which is related to the beautiful large cross -section of the groin, works especially well. The middle-cut pieces, which have T-bone and include both the groin and tenderain, are also great choices. I like being cut very thin, about half an inch, which is almost suitable for timing: the meat only cooks when it happens with bread.

Wise and then bread

If I have time, I often like to dry the meat before I cook. The dry conquest, which simply describes the process of salting the food, dissolves muscle proteins, which otherwise contract and displace moisture during cooking. This leads to more lunnial results, but it should be designed at least about 40 minutes (the time for the salt to suck the meat via osmosis, forms saline on the meat surface, then return the saline solution to the meat) or until overnight (which gives the salt a chance to penetrate deeper).

With Chops, and especially fast baked thin, it turns out to be less important. One day I made a mixed item of fried chops and I couldn't figure it out, which was dried and not. Given the fast bread and pork baking of pork and pork, I did not find many reasons for such negligible results. Salt works well before bread.

As for the bread of the slices, it is a three -step process. Start by drooping a piece in flour and shaking the excess, then moving a large, shallow bowl into a beaten egg and coated.

Let the excess egg descend and move the piece into a third large, shallow bowl of bread crumbs. My favorite type is Panko, the big, spacious Japanese bread crumbs, which are slightly thicker and crustier than the gentle basics. Occasionally, the Panko can be a bit too big, but it is only enough to crush it with your hands to divide it to a slightly more manageable size. Mix the pan with grated Parmigiano-Reggiano cheese, minced fresh sage, salt and pepper, which give a few layers of flavor without overwhelming the bread.

The bread process may seem cumbersome and messy, but it is not really bad to try to keep one hand dry and free from the egg, the other one, but flour and bread free from crumbs. Mixing the two leads to the goppy fingertips and the slower preparation time.

Bake

Now to the main event. Heat a quarter inches of oil (or if you feel fashionable and you want even better taste, cleaned butter) Until there is a helmet. This amount of oil is too shallow to test it with a thermometer, so I try to assess its readiness by lowering a lonely bread crumbs. When the bread crumbles and sizzole, as soon as you hit the oil, it is hot enough.

Cast iron is perfect for such foods because it preserves the heat so well. This means that the oil will better maintain its own temperature, even if the maid drills go in. Plus you will be The spices of a frying pan At the same time, this is a winner.

As the Chops bake, I try to constantly rotate the pan to move the oil, which helps to reduce warm and cold spots; This is especially important if the burner does not completely cover the bottom of the pan. (This is even more important than cast iron, as it is not a large heat conductor, that is, more extreme warm and cold spots.) In many cases, you have to rotate the pieces from time to time to get closer to the edge of the pan than to the center, where the burner usually directs most of the heat. Be sure to regulate heat as necessary to prevent burns.

As soon as the pieces are gold and crisp at the bottom, turn them over and do the same on the other side. By the time the second page is done, the pieces will be completed.

At this point, it's time to move them from the oil, place them on paper towels to descend and start the next item. While still hot and fresh from the oil, you can give them a last salt, but be careful not to overdo it: the pieces are thin, and the meat and bread crumbs are in the preseason, so you may not need much more.

Eat

All you have to do is attack the bowl. Rather, I only use my hands and keep every piece next to the bone when I go away, but there are cases – say, if I am in the presence of some family members – when I override this impulse and use a plate and dish. The compromise is sometimes the name of the game.

Cooking method
(Keep on the screen awake)

• 8 (1/2 inches thick) Bone ribbed or pork rib (about 6 ounce; 170 g all)

• Kosher salt and freshly ground black pepper

• 1/2 cup universal flour (2.25 ounce; 64 g)

• 3 large eggbeaten (approx. 2/3 cup)

• 2 cup Panko bread crumbs (5 ounce; 145 g), crushed roughly by hand if very large

• 1 ounce grated Parmigiano-Reggiano cheese (30 g; about 1/4 cup)

• 1 tablespoon (3 g) minced fresh sage leaves (about 6 large or 10 medium leaves)

• About 1 -to 1 1/2 cup (240 -to 360 ml) vegetables or rape oilor cleaned butterSee notes for baking

1. Season the pork with salt and pepper. Insert 3 wide, shallow bowls on a work surface. Add flour to the first; Beat the eggs to the second; And Panko, Parmesan cheese and third. Widen the Panko and Parmesan with kosher salt and pepper and mix thoroughly.

2. Working with one piece at a time, with excavating pork flour with his left hand and surplus the excess. Move the egg gate, then turn the pork with your right hand to coat both sides. Raise it with your right hand and let the excess egg drop and then place it in the crumbling mixture of the bread. With your left hand, the bread crumbs are hit on top of pigs and then carefully pressed, turning the pork to provide good crumbs on both sides. Place the pork on a baking sheet lined with a clean parchment with your left hand and repeat with the remaining slices.

3. Fill a large cast iron frying pan or straight pan with 1/4 inch oil or cleaned butter. (Use 2 fans at the same time to accelerate things.) Heat the cooking fat until it glitter and only shy for smoking. A bread crumbling into which they included and should be immediately frothy and foam.

4. Working in items, carefully lower the pieces with hot fats or fingers and placed from you to prevent hot fats from splashing. Bake, carefully swirling pan and rotating pieces for even tanning and adjusting the heat if necessary for a constant, powerful bubble until the lower sides become browned and crisp, approx. 2-3 minutes. Turn and bake until the other sides are browned and crisp, approx. 2-3 minutes longer. Move it on the baking sheet lined with a paper towel to immediately drain it and lightly season with salt. Repeat with the remaining pieces. Serves.

Special equipment

Large cast iron or straight -sided Frying pan

Note

Cleaned butter gives the best taste to roast pieces, but requires more work and is usually more expensive; Oil is absolutely delicious as time and cost-saving ingredients. If you want to try the cleaned butter, follow the Instructions hereOr