BREADING
This is a technique of covering your food choice with a layer of crumbs, meal, or even corn flakes in such a way as to keep the crumb covering deliciously coating the food choice when you serve it.
The basic technique shown in the book uses a flattened pork cutlet to show the process, but it could as easily be used for fish, scallops, or even vegetables. Here is the example from the book.
Prepare three shallow bowls. In one, place a whole egg and add about 1 tablespoon of water and whip the mixture well.
In the second, place ¼ cup of flour. In the third, place the bread crumbs, perhaps ½ cup to start. The latter should contain whatever seasoning you wish, in this case only salt and pepper.
Dip the cut into the egg, turning it to cover, and shake off the excess egg.
Next dip the cut into the flour, turning it to cover, and shake off the excess.
The next step is the big reason for using this technique. Returning the floured cut to the egg a second time will create a “glue” that will ensure that the bread crumbs will stay on during the cooking process.
Dip the cut back into the egg a second time, treating it as before.
Now you transfer the cut into the seasoned bread crumbs, turning it to cover completely.
As you bread each cut, place it on a plate, preferably not stacked on each other, until ready to cook in a good quantity of fresh cooking oil.
Note: It is a good idea to bread only fish and meats that don't contain any bones, because it is obviously much harder to anticipate the bones as you eat once they are breaded.
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