Part 5/6:
After breading, allowing the coated steaks to rest for at least 30 minutes is paramount. This resting period enables the breading to adhere better, ensuring that the crust remains intact while cooking.
Frying to Perfection: Temperature is Key
When it comes to frying, oil temperature plays a pivotal role. Heat the oil to around 180 degrees Celsius (356 degrees Fahrenheit). A simple test is to drop a bit of breadcrumb into the oil; if it sizzles, it’s ready. Fry each steak individually to maintain consistent oil temperature, avoiding a greasy final result.