This simple pork supper is ready is just in 20 minutes
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For fresh crumbs, cut the crusts off white bread and blitz in a food processor. For dried crumbs, lay crustless white bread directly onto oven shelves and heat on low for around 2-3 hrs until brittle. If you want a more golden colour then heat at 150C/fan 130C/gas 2. Place the bread in a thick food bag, seal and bash with a rolling pin. Larger amounts can be whizzed in a food processor.
A crispier coating
Dip thin-cut fillets or bite-sized pieces first in flour, then in beaten egg and finally in breadcrumbs. Doing this a stage at a time means you won’t get clumpy crumbs. Fresh breadcrumbs give a lighter coating, dried crumbs (or raspings) are more crunchy. Many restaurant chefs use the Panko style – light, crisp Japanese crumbs.