Frying breaded meat?!
Answers: Whenever I bread my chicken breasts or pork chops and cook them on the fry pan, I always burn them. How do I prevent this? It's driving me crazy!!!
make sure you shake off all the excess flour for one thing. pre-heat the oil first on a medium setting for just a few minutes. if you dust your finger with the flour and snap them over the oil and the flour cooks right away when it hits the oil, then it's hot enough. cook on a medium setting and just get them golden brown on each side. if you stick a fork thru the middle and the juice comes out clear, no blood, then it's done. like someone said, don't use too much oil. the oil should not be more than half way up the meat.
You have the heat turned up too high... also, use oil.
Get the oil and the pan nice and hot. Sear each side of the them and then turn that heat down. Searing them will seal in the juices.
Put about 1/4 inch of oil and only cook it on medium high heat. That should work.
Use an oil that will stand up to higher heats- like peanut oil. Also, try reducing the temperature a little and cooking a bit longer. You don't want to do it on too low of a low temp though, because the breading will get soggy and greasy.
use alot of oil make sure it is pretty hot, then turn down the heat when they start to cook....