Breaded Pork Chop

Procedure

1. 1
   Use a meat mallet to lightly pound the pork chops to an even thickness so they cook uniformly.
2. 2
   Pat the pork chops thoroughly dry with paper towels to ensure the batter sticks firmly to the meat.
3. 3
   Whisk together 180g of the Menu Magic Breading Mix 100g Original and 200mL of ice-cold water in a medium bowl until the mixture is smooth.
4. 4
   Pour 900mL of frying oil into a deep skillet or heavy pot and heat it to a steady 175°C.
5. 5
   Dip each pork chop into the cold batter until every surface is completely and evenly coated.
6. 6
   Lift the pork from the bowl and allow any excess batter to drip off for a few seconds before frying.
7. 7
   Carefully place the pork chops into the hot oil and fry for 6 to 8 minutes while turning them halfway through.
8. 8
   Check that the internal temperature of the pork has reached 63°C using a meat thermometer to ensure it is fully cooked.
9. 9
   Remove the pork chops from the oil and place them on a wire cooling rack to prevent the bottom from becoming soggy.
10. 10
    Allow the pork chops to rest for 5 minutes before serving to let the juices redistribute and the crust fully crisp