He promptly brought out the marinated pork chops from the refrigerator, followed by the flour, egg wash, and breadcrumbs.
When the oil was hot enough, he first used a skimmer to remove any breadcrumb residue from the pot. Then, he picked up a piece of the well-marinated pork chop and dipped it in the flour, ensuring both sides were coated.
This flour was not pure flour but a mixture of two-thirds low gluten flour and one-third cornstarch.
The purpose of this mixture was to give the pork chops a crisper texture.
After coating the chops with flour, he picked them up and patted them, shaking off any excess.
A thin layer of flour paste was sufficient. It didn't need to be too thick, as too much would absorb oil during frying, causing the coating to separate from the meat and potentially fall off.
Next, he placed the floured pork chops into the beaten egg mixture, covering their surface with egg wash.
