THE ART OF BREADING

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THE ART OF BREADING

The standard breading procedure is a three-step process for coating foods in a crispy breading before frying them.

Ingredients

• SEE THE INSTRUCTIONS BELOW

Instructions

1. Breading helps to seal in moisture when deep-frying or pan-frying plus it delivers that crunchy, delicious exterior that we all love. While the standard breading procedure is typically used for items that will be fried, breaded items can be baked as well.
2. The standard breading procedure includes three steps: dredging in flour, moistening in egg wash (beaten egg plus a tablespoon or two of water or milk), then coating in breadcrumbs or Panko (Japanese bread crumbs with terrific texture!). The process ensures that the breading will actually stick to the food instead of falling off in the hot oil. And, you can bread just about anything; chicken or pork cutlets, fish, and vegetables too.
3. This easy, three-step technique ensures an even crumb coating. To begin, set up your breading station. Fill the first of three shallow dishes with flour. In the second dish, make an egg wash by whisking eggs with a little bit of water, milk or other liquid or seasoning. Finally, place your breadcrumbs (or other crumbs) in the third dish.
4. Start by dredging a piece of meat in the flour. Dredging means to thinly coat the meat with flour, then shake off any excess. This eliminates much of the moisture from the surface of the meat and provides something for the egg wash to grab onto.
5. The second step is to dip the meat into the egg wash, again letting the extra drip off. At this point, you'll basically have a paste for the crumbs to adhere to. Finally, press the meat into the crumbs, coating evenly.
6. Then, just CHILL! Chill whatever it is you're breading in the refrigerator for 15 minutes. Chilling helps the breading really take hold (the flour sticks to the food, the egg wash sticks to the flour, the bread crumbs stick to the egg wash!). And, when mastering the art of breading, try to work with one hand in the dry bowls (flour and bread crumbs) and the other hand in the egg wash so as not to bread your fingers…which always leads to a sticky mess! Happy breading~

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