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经典炸猪排

经典炸猪排
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营养成分表

每份 180 克

% 每日参考值基于 2000 千卡饮食

卡路里 470 kcal
24% DV
总脂肪 30.0g
46% DV
单不饱和脂肪16.8g
多不饱和脂肪5.0g
饱和脂肪8.0g
反式脂肪0.2g
总碳水化合物 16.0g
5% DV
膳食纤维1.0g
淀粉14.0g
糖1.0g
蛋白质 33.0g
66% DV
动物蛋白31.0g
植物蛋白2.0g

关于

经典炸猪排是裹粉油炸的猪排，蛋白质含量适中；因使用炸油，脂肪相对较高，碳水主要来自外层裹粉与面包糠。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素8.0mcg27%
胆碱115.0mg21%
叶酸24.0mcg6%
烟酸8.5mg53%
泛酸1.1mg22%
维生素B20.3mg22%
维生素B10.8mg71%
维生素A18.0mcg2%
维生素B120.9mcg38%
维生素B60.6mg32%
维生素D0.4mcg2%
维生素E1.2mg8%
维生素K8.0mcg7%

矿物质

营养素含量DV%半衰期
钙45.0mg5%
铜110.0mcg12%
铁1.8mg10%
镁34.0mg8%
磷290.0mg41%
钾480.0mg10%
硒34.0mcg62%
钠620.0mg27%
锌2.8mg25%

经典裹面包糠猪排

前言


这道菜讲究的是对比：薄而嫩的猪排包裹在酥脆、均匀的外壳中，以快速烹调的方式使猪肉保持多汁，同时让裹层维持干爽轻盈。调味克制，方法精确，成品应当干净利落、咸香适度，并呈现恰到好处的金棕色。若制作严谨，这会是一道兼具极简与精准的菜肴。

食谱要点


  • 菜肴类别： 裹面包糠煎炸猪排

  • 菜系或起源： 欧式风味

  • 餐次类型： 主菜

  • 份量： 1 份

  • 每份分量： 180 g

  • 准备时间： 15 分钟

  • 烹调时间： 8 分钟

  • 总时间： 23 分钟

  • 难度： 中等


    • 设备


  • 3 个浅盘或平盘

  • 肉锤

  • 24 cm 厚底煎锅

  • 食物夹

  • 晾架或铺纸托盘

  • 即时读数温度计


    • 食材


    用于猪排


  • 猪肉，120 g，修整后拍打至均匀 5 mm 厚

  • 盐，2 g

  • 黑胡椒，0.5 g

  • 小麦面粉，10 g

  • 鸡蛋，25 g，打散

  • 面包糠，20 g

  • 植物油，25 g


    • 做法


  • 1. 将猪肉夹在两张烘焙纸之间，或放入干净袋中，均匀拍打至 5 mm 厚。猪排应当宽大、厚薄一致且柔韧，边缘不要拍裂。

  • 2. 在猪肉两面撒上盐和黑胡椒调味。静置 2 分钟，让表面调味稍微渗入肉中。

  • 3. 准备三个浅盘。第一盘放小麦面粉，第二盘放打散的鸡蛋，第三盘放面包糠。

  • 4. 将猪肉放入面粉中拍裹，翻面使每一处表面都沾匀。抖掉多余面粉；裹层应当薄而干爽。

  • 5. 将裹好面粉的猪肉放入蛋液中，确保完全裹匀。提起后沥去多余蛋液 2 到 3 秒。

  • 6. 将猪肉压入面包糠中，翻一次面并轻轻按压，使外壳均匀附着。表面应完全覆盖，但不要形成厚重结块。

  • 7. 用中火加热煎锅中的植物油至 170°C。油面应持续微微发亮，但不要冒烟。

  • 8. 放入裹好面包糠的猪排，第一面煎 3 到 4 分钟，直至底面呈深金黄色且酥脆。

  • 9. 小心翻面，再煎 3 分钟，直至第二面均匀上色，且猪肉内部温度达到 63°C。外壳应有清晰可闻的酥脆感，肉质触感则刚刚结实。

  • 10. 将猪排移到晾架或铺纸托盘上，静置 2 分钟。裹层应保持干爽完整，肉汁也应在上桌前稳定下来。


    • 装盘与上桌


    将猪排稍微偏离盘中央摆放在温热的盘子上，保持外壳完整不破。应立即上桌，此时外层仍然酥脆，内部则嫩而多汁。

    专业提示


  • 将猪肉拍打均匀；厚薄不一会导致边缘较薄处在中心熟透前就已经过熟。

  • 面包糠层要保持轻薄。外壳过厚会削弱口感，并吸收过多油脂。

  • 可短暂静置，但不要延迟上桌。这道菜最佳的赏味时机很短：外壳酥脆，而猪肉仍然鲜嫩多汁。
    • 均衡饮食
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