I have just cooked some breaded pork chops,after a few disasters..i finally found it...but i have another prob?

Question:

Previous tims,the fire was too big and it ended up being burnt...black.Now i have learned to fry it over a smaller manageable fire instead.The color and texture is there,but the breaded crumbs wouldnt stick on too long,they just come off,even when i am cutting the pork chop.I am using beaten eggs as a what you call it..gel crumbs and the meat together...advise anyone?

Answer:

Let me give 3 points;
1. use enough oil
2. the oil should be hot enough to deep fry. (not very hot --> do a test -->see 3)
3. test by putting a pinch of crumb into the oil (it should go to the bottom first, then go up right away.)

Other tips:
- the meat should be evenly flat
- dredge meat in flour before soaking it in the egg
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