Slice the bacon, crosswise, into slices
Heat the oil in a deep medium-size sauté pan over medium heat until it begins to shimmer or registers 350°F (175°C) on an instant-read thermometer.
Dredge the bacon slices in flour and tap off any excess, then dip in the egg and let excess drip off, then dredge in the bread crumbs, pressing lightly to make sure they stick.
Fry the bacon, in batches, until golden brown on both sides, about 3 minutes total. Drain on paper towels. Cooked bacon can be kept, tightly covered, in the refrigerator for up to 3 days. Reheat on a baking sheet in a
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