Breaded
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Breaded products such as escalopes, chops, or cordon bleu of pork or veal are fried until
crispy, succulent, and golden brown.
Preheat Load
Thin
Thick
Pan fried
Options
Next
New load
Cooking Parameters
thin thick
Use “thin” to pan fry escalopes of veal and
pork and veal sweetbreads.
light dark
Choose your personal preferred result from
“light” to “dark”.
short long
thin thick
Select “thick” for products such as cordon
bleu and breaded pork chops.
light dark
rare well done
Use a medium setting for escalopes of veal.
Select "well done" for pork cordon bleu or
pork chops.
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