Continue frying the other two pieces of pork. Once the oil is hot, fry pork in two batches, until nicely browned and the internal temperature reaches 145 degrees. Heat a large skillet preferably with high sides over medium to medium-high heat with enough oil to reach ¼-inch up the sides of the pan.It's best to use a dry, clean hand so the panko doesn't clump and fall off. Press firmly so the panko adheres to the pork. Place pork in panko and spread panko over the top. Allow remaining egg to drip back into the bowl. Dredge each piece of pork in flour, shaking off excess. ![]() Mix eggs with 1 tablespoon sour cream if using, in a wide shallow bowl.
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