Everybody loves meats with a crispy, crunchy, well-seasoned breading. But cooking them can be a lot of work… the breading falls off, burns in the pan, or worse—it gets soggy! But don’t worry, Arlene is here to help, with a lesson in breading.
Watch as she makes breaded pork chops, Ruthanne Miller’s breaded chicken, Parmesan chicken, and fried codfish. Each has a different flavor, but they’re all delicious! Plus, there’s a tossed egg salad to go along with them and round out the meal.
(Note: The fish recipe and lemon cake recipe are not available yet, but we will add them when we find them.)
Breaded Pork Chops
Ingredients
- 4 large center cut loin pork chops
- 2 cups Italian breadcrumbs
- 2 eggs
- 2 Tbsp water
- salt and pepper
- 2 Tbsp vegetable oil
Instructions
- Place breadcrumbs in a pie plate, or a plate with edges for easier breading. In a shallow soup bowl, beat eggs until frothy and add water. Mix well and then add salt and pepper.
- Carefully place each chop in the breadcrumbs, covering completely, then in the egg wash, and back into the breadcrumbs again, pressing the crumbs into the chop. Place on a flat surface and repeat with other 3 chops. Allow breading to dry about 15 minutes.
- Place a large nonstick skillet over medium high heat and bring oil to hot, but not smoking. Carefully add chops to skillet and make sure the entire surface to each chop is flat against the surface of the pan. Lower heat to medium and brown chops for about 8 minutes. Turn chops and brown on the other side. Turn heat to medium low and cover skillet. The chops will cook slowly and you must keep and eye on them so they don't burn. If pan gets dry, pour about 1/4 cup of water into pan and do not cover until water has evaporated. If you trap steam in pan, it will lift breading off chops. Cook until chops are tender, about 30-45 minutes depending on how thick they are. Makes 4 servings. Enjoy!
Ruthanne Miller’s Breaded Chicken
Ingredients
- 4 boneless skinless chicken breasts, pounded
- Flour
- 2 eggs, beaten
- 2 cups plain breadcrumbs
- 1/2 cup grated Parmesan cheese
- salt and pepper
- 1/2 cup butter
- 3 cloves garlic, minced
- 1 small can sliced mushrooms, drained
Instructions
- Preheat oven to 350 degrees. Place breadcrumbs, Parmesan cheese, salt and pepper in a flat dish. Have beaten eggs in a shallow dish so chicken can be totally covered.
- Place chicken in flour, then in beaten eggs, then in the breadcrumbs. Place each breast into a baking dish. Combine butter, garlic and mushrooms in a small skillet and saute about 3 minutes.
- Pour butter mixture over chicken breasts, cover and bake in preheated oven for about 20 minutes. This is fast and easy and I usually serve rice and a vegetable with this dish. Makes 4 servings. Enjoy!
Arlene’s Parmesan Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup mayonnaise
- 1 cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- Using a pastry brush, cover each chicken breast with mayonnaise and place into the cheese. Press cheese into chicken pieces to cover completely. Place on baking sheet and place in preheated oven. Bake for 25-30 minutes or until juices run clear and chicken is cooked. Makes 4 servings. Enjoy!
- Note: You may add spices or herbs of your choice to the cheese if desired. Also, chopped nuts may be sprinkled on after breading with cheese.
Arlene’s Tossed Egg Salad
Ingredients
- 1 head iceberg lettuce
- 1/3 cup chopped onion
- hard boiled eggs, peeled and chopped
- grape tomatoes
- 1/2 cup mayonnaise
- salt and pepper
- croutons, optional
Instructions
- Tear lettuce into bite sized pieces and place in a large salad bowl. Add chopped onion, chopped eggs and tomatoes. Mix gently.
- Add mayonnaise and mix very gently. Sprinkle with salt, pepper and croutons. Makes 4-6 servings. Enjoy!
Transcript
- Well, hello and welcome to At Home today. We’re so glad you dropped by. I hope you’re having a wonderful day. Hope the week has been good for you. And I hope that you have allowed Jesus to be a part of your week. Today we’re gonna talk about breading. Breading different kinds of foods, like some fish, some chicken and pork chops. Have you often wondered how to keep that breading on your pork chops? Well, today I’m gonna show you how. I got thinking about breading and why is it called breading or coating or whatever. And for some reason, the way my brain works, it led me to thinking about Jesus being the bread of life. And like I said, the way my mind works, I was thinking about, he coats us with his love. It’s a wraparound that he does with his love on us when we come to him and give him our lives and say, “Here I am, Lord. Take me and do with me what you want to, to make this world a better world and to live for you and to serve you.” And then he wraps his arms of love around us like a breading or a coating. And you know what? That’s a real comfortable position, knowing that the love of God is enveloped you. He said he would never leave you. He will never forsake you. “Lo, I am with you always,” he said. What comforting words they are. If you don’t know that kind of a relationship or have that kind of a relationship or know Jesus in that intimate personal way, and you would like to, we have our prayer partners and the phone number at the bottom of the screen is the number that is your lifeline with someone who will pray with you and lead you into that life, connected with the Lord Jesus Christ. You’ll never regret the day you’ve done that. It’s a wonderful life and one that I’d like you and invite you to try. He loves you. He cares for you. He’s concerned about you, but he wants to be with you up close, not at a distance, all right? Well, we’re getting ready now for the breading show. Now that we’ve introduced you to the bread of life and we’ll be right back in just a minute, but here’s today’s At Home Hint. Here’s today’s At Home Hint. If you’re going to use frozen filets, it is best if they’re submerged in room temperature water to defrost. If frozen filets are wrapped in plastic wrap, start defrosting them while they’re still in the plastic wrap and remove later. If you’ve got a helpful hint that you like to share with us, we want to hear from you. Send your hint to At Home Hints, Cornerstone Television, Wall, Pennsylvania 15148-1499. Well, to get our breading program started today, we’re gonna show you how to do pork chops. And all I’ve got here is a couple of eggs that I’m beating in a nice flat bowl, because you wanna be sure that it’s large enough to accommodate your pork chops. I’m just gonna add a couple tablespoons of water that will help to thin it out a little bit. Don’t wanna put too much, just a tablespoon or two. We’re gonna give it a little salt and some pepper. And then my grandmother, she could make anything with the breading and it would never come off. And people always say, “My breading always comes off my pork chops,” or whatever. She said, “Honey, what you do, you take the meat that you’re breading, put it in the breadcrumb first. And that makes it have a coating. Now, you have something dry for the egg to hold onto when you dip it into the egg.” Keep one hand dry and one hand for wet. Back to the breadcrumb, and these are seasoned breadcrumbs. Now, if you have a luxury of time and you don’t have to cook this right away, one of the best things you can do is put these on a plate once they’ve had the second coating of the breadcrumbs like that, and let them sit for about 15 minutes at room temperature. And boy, I can assure you nothing’s coming off of that. Then you drop them into your oil and you want the oil to be high because that’s why it’s important that hot oil is what you put. Now, this is not hot. This should be sizzling. My fault. But when it has to sit like that, it soaks up the oil into those breadcrumbs. You don’t wanna do that. You want that to be so hot that it crisps them up quickly and then the oil is not heavy into the foods that you’re making. That’s why hot oil is the best way to go. Now, you can make your own breadcrumb, put some fresh parsley in there, put your garlic in there, whatever you wanna do, or you can buy that’s already seasoned. I’ve done both. And you know what? For the time it saves you, the seasoned breadcrumb that you buy is pretty good. Pretty, pretty good. It’s real good in fact. Okay, now we’re gonna do about four chops here. These are center cut chops, and just cover them all over. This works well. If you wanna bread vegetables, you can do that, but you’d have to deep fry them, okay? Remember you put it in the dry and then into the egg bath, just like that. Now, when I bread pork chops, I don’t like the real thick pork chop. If I’m barbecuing it, putting it on the grill, it doesn’t have a breading to it, then I like the thicker chop. But I think it’s too thick when you have a real thick chop and then you put a breading on it. It’s just too much, and it takes a long time to cook. So what I like to do is get about a third of an inch thick or even thin cut pork chops. I like them too ’cause they get crispy that I like, okay. And we’re gonna drop that right in there. So we have three and you don’t wanna really overcrowd the pan too much. Let me do just one more here. Then we’re gonna move on to another kind of breading. Breading always to me in my mind, if you have a little bit of meat and you want it to stretch to go far, you put a breading on it and fills the person up as they’re eating so you don’t have to… One of these big chops would be plenty for a serving, I would think, especially when it’s breaded like this, it’s a little on the thick side. Now, if that was just one chop without the breading, you’d think, “Huh, maybe I need to have two chops a person.” I think the breading does fill you up somewhat and it changes the flavor of the pork, which is a little different ’cause you have the bread with the pork chop, it tastes good. And one time we were getting new windows in our house and the guys were up there and I was making Paul pork chops. And so the guy that was the owner of the company, he was going past… After they would put the new window in, he went and did all the caulking and all the bead work and all the fancy stuff and he was in the kitchen and I was in there making these pork chops. This guy kept beating a little bit, and turn around looking at me, beat a little bit, turn. Finally said, “Could I ask you, what are you cooking?” I said, “Oh, just some pork chops.” He said, “Oh my goodness, ’cause I’ve never smelled pork chops that taste that good.” Well, I think I had seven little pork chops and there were three guys on the crew. Well Paul had one pork chop and I had one pork chop because the other five went to the crew. They were enjoying them. They were oohing on and it wasn’t anything special. It was just browning them like this. And once they have brown fairly well then… And they’re evenly brown on both sides and don’t keep flipping ’em over, flipping ’em over, flipping ’em over. Not a good idea. Let them brown, flip them over, add a little bit of water, put the lid on and then just let them cook through about 25, 35 minutes, depending on how thick they are. This is great. This is a wonderful. You can do these ahead of time, take them on a picnic or have them for your supper, with potatoes or a pasta or something like that. That’s a wonderful way to make breaded pork chops. And we’ll show you the finished product at the end of the program. Now, we’re going to move on. I’m gonna show you how to do one way of doing. This is Ruth Ann Miller’s breaded chicken. Now, this is a little different. Again, we’re going to beat up two eggs. The only thing you’re allowed to beat up in the kitchen. Okay. And this one, she doesn’t add any water to it. It’s just the eggs. So first of all, her dry influence in this is going to be flour. And we have smaller portions of boneless, skinless chicken breast. We’re going to do the flour, and then we’re gonna drop it in the egg. And she has plain breadcrumbs here and we’re gonna add Parmesan cheese to it. Just like that. And that absolutely changes the flavor of those breadcrumbs. Believe me. Just like that, okay? So we go from the flour to the egg, to the breadcrumbs. Cover it over. There’s nothing worse than going to the trouble of breading things and then when you go to serve it, all the breading stays in the bottom of the pan. I hate that. Then we’re gonna put this in a baking dish because this chicken’s going into the oven. Again from here, I think we better put a little salt in there cause I don’t think I did. No, okay. Then we’re gonna put it into the egg wash. Back and forth like that. Okay, and then into the breadcrumb. I wish you could smell these pork chops going. They’re smelling wonderful. And they even taste better, okay? I would probably put maybe one or two pieces per person for this one. You don’t wanna get too much here. I think that depending on what else you had with your meal is to how much of a portion. You wanna make sure it’s all covered because if it’s not, the breadcrumbs will not stick to it. So you wanna make sure that the egg hits every part. Now you wouldn’t have to do boneless skinless, you could use cut up pieces of chicken for this also, that would work. Now what we’re gonna do with this, I have some butter over here and it’s here on the stove and it’s melted and I’m gonna add some garlic cloves to that because that’s gonna give that chicken flavor. I’m just gonna put that in there. And those are finally chopped and a small can of sliced mushrooms gonna go in there and we’re not gonna fry them, we’re just gonna warm them up a little bit. While we’re doing that, we’re gonna take a break. When we come back, we’re gonna show you some more things that you can bread in your kitchen and taste delicious on your table. We’ll be right back. All right, we’ve just finished our chicken filets and we’ve got them all breaded. And I told you that we put the garlic in the mushrooms in the butter. Now, here’s what you do. You pour this over top of this chicken. Try to get that butter some over all of it. And this will now go into a 350 degree oven and it’s going to bake for about 20 minutes. Make sure that oven is preheated. It’s really important that you do that. I tell you what, just smelling this is incredible. You’re gonna like it a lot. Okay, preheated oven right there. Wanna keep an eye on that so that it gets nicely browned. Let’s take a little look at our pork chops. I had to turn them over. Look how beautiful that is. Is that awesome or what? Every bit of breading has stayed on because that dipping into the dry first and then into the egg wash, back in, that’s what helps it, okay? I’m gonna put the lid on this and let this steam cook it through. And you’re gonna wanna reduce this down just a little bit so it doesn’t fry so quickly, okay? In fact, you know what I’m gonna do? I’m gonna swap ’cause next we’re gonna be doing something here that we’re gonna need our oil to be up on. This can be down a little lower. There we go. Nice to have all the burners to work with in this kitchen. Here’s another one with chicken because we all like this chicken idea. You take your chicken filets or your boneless chicken breast. Mayonnaise, you can use low fat mayonnaise. And all you wanna do is paint the mayonnaise onto the chicken breast and then drop it in Parmesan cheese. When you do that, paint the back of it then, okay? And then you just sprinkle like that. This is wonderful. Now, if you had some nuts you wanted to put on top, little pignoli nuts would be great on that. You could do cashews. I mean, ’cause they toast and that adds another dimension of flavor. This is very simple. Easy to do. Just whoop. Well, I’m certainly making a mess. Oh, well. Yeah, there we go. And again, just put your Parmesan cheese. Again, we wanna talk about the safety with chicken. When you use chicken products, it’s really important that you safely… What the chicken has touched, you need to throw that away. That’s really important. Okay, mayonnaise again. And then on the back and when this bakes, it just gets a crust on it that’s so incredible. It’s wonderful. And just push it in so that it does adhere to that chicken breast. So we’re only gonna do four of these for you ’cause we figure you can get the idea on what to do here and drop it in and paint. Okay, this will go in a 350 degree oven and just like the last one with the breaded chicken that has the mushrooms and the goodies over the top. Okay, like that. Make sure that oven is preheated. It’s really, really important that you preheat the oven and these can go right alongside. In fact the one we just put in so it can do double duty. There they are. Oh, just smell that garlic. Oh, boy. Okay Michael. I know that’s one of your favorites. Garlic is his middle name. We never told you that. It’s Michael Garlic . Okay. Now the next one that I want to do today is we have Cod fish here. We’re gonna do the Cod. This is any kind of a fish, a breaded fish filet. And basically what I wanna do here is just again, most of the time when you bread, you have to have a dry and a wet, okay? And that’s what holds the breading onto whatever you’re breading, whether it be pork chops or fish or chicken or whatever. So I’m gonna add just a little bit of milk to my eggs. Mix them around. We’ll do a little salt, some pepper. Okay. This is for my fish. Now, I have Cod here. And what I have here is some oil getting hot and we wanna make sure that it is frying temperature. So I’m gonna turn it up and make sure we got it going ’cause again, it’s important that that oil is good and hot. We have Cod filets and what we do with those again, we put them first into the breadcrumb and then into the egg wash and then back into the breadcrumb. Now, if I were doing a lot of fish at one time, I used to do this a lot for my dad ’cause he and I were the only two that liked the fish. I would place this now on a cookie sheet, bread it like this, and put it in the freezer. And once I did that, once they were solid, I would take them out and I would put them in a bag. Then when dad wanted a quick supper, all you have to do is get it outta the freezer, a piece or two pieces, however much he wanted, pop it into some grease and he had a good fish filet. Could make a sandwich, you could make it a dinner, fish on a dish, whatever. Those are such quick and easy simple ways to do it and I used to like soul, filets of soul. And I would even use the frozen soul that you would get in a one pound pack. I would do that and put that even though I thought it, bread it, put it back in the freezer. People say, “Well, you lose the flavor.” Well, you know what? Didn’t seem to bother us. We liked it. We really did. And you make your tartar sauce or buy tartar sauce. It was wonderful. And it was a way that you could have breaded any kind of fish without going through all this every time you wanted it because you had packed a piece of it in the freezer. Oh, this is incredible here. Now, let’s take a look what’s going on here. Look how brown that is already. Is that beautiful? We’re gonna turn it over. Beautifully brown. Remember fish doesn’t take long to cook. So you wanna keep that in mind. Okay, do one more here. This is about a pound of Cod. Got some nice filets here. You could use orange roughy. I have a friend that does the orange roughy like we did the chicken with the mayonnaise. She said, “Arlene, that’s the best way to do orange roughy.” She used pignoli nuts on it. She said, “Oh, it was incredible.” And I could see why it would be. Okay, we’re gonna add that. Just drop it and get your hands outta the way so you don’t get them caught in there and get burned, okay? We’re gonna continue breading fish and checking on our chicken and watching those pork chops. When we come back, we’re gonna have a finished product for you to see and I wish you could enjoy. I hope you will. Stay tuned with us. We’ll be right back. Well on our breading show today, I want you to see everything that we’ve accomplished. Let’s start here. These are the breaded pork chops I talked about. Look how beautiful those pork chops are. I mean, what more could you want. Crispy on the outside, moist and tender on the inside. Next to that is Ruth Ann Miller’s breaded chicken with a bit of mushrooms and a little bit of a moisture breading to it. Mushrooms and garlic on that. That one is awesome. Here’s our Parmesan chicken. Look how nicely brown that it gets. You can do that with fish, you can do that with chicken, whatever. That’s great. Can even put some nuts in that if you want. Next to that, here’s our fried fish. Look at that. Oh my, it is so crisp and delicious. You’re gonna love… You know what? You don’t have to wait till some church or go to your favorite restaurant for good fish. You can make it yourself right here. All we’ve added to is a nice big toss salad, and then we had a couple, and this is an idea for you. We had a couple of frozen layers of cake that we had baked and we didn’t use them. So we wrapped them. Wilson wrapped them and we put them in the freezer. Today I said, let’s get those layers of cake out. We put some lemon. They were lemon flavored. We put lemon icing around the edge. Didn’t have quite enough to do the top. Put some cool whip on top sprinkled a few pecans. Look how quick and easy that dessert. Tell me that’s not a pretty dessert. You know it is. And this is just some ideas. We put some cranberry sauce to go with the chicken. And like I said, this nice big tossed salad. We also, don’t forget, put tartar sauce, hot sauce, and then we made… This is our honey mustard with Dejon mustard and honey. This is great on fish. This is great with pork. You know what? There’s a variety of things you can do here. Added some lemonade. Somebody said this looks like a buffet for 9.95. Well, I’ll tell you what it could be a buffet. All you have to do is add… We’ve got the salad. If you wanted to add a starch to it, maybe some rice or something, you’ve got a great idea for a real big buffet. We hope that you’ve got some ideas today as you’ve watched. And we hope that it’s triggered something here and say, “I’m gonna try to make some fish myself. My family likes cod, I’m gonna give it a try.” You know what? You never know if you can or can’t until you try. So try not to miss us the next time because you know what? It just wouldn’t be the same without you here At Home. We’ll see you then.
- [Narrator] Furnishings provided by Levin Furniture, featuring Lane’s Country Living collection. Food provided by Jordan Banana Company, wholesalers of fresh food and vegetables in Dravosburg, Pennsylvania.
- [Narrator] Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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