How To... Set Up A Breading Station
Ever wonder why your breadcrumbs aren’t sticking to your chicken cutlet? It could be because you haven’t set up a proper three-stage breading station.
Officially known as “standard breading procedure,” meat, fish, vegetables, cheese, eggs, and even a deep-fried candy bar all go through the same no-fail breading system when being coated in crumbs, using this step-by-step method.
Step 1: Flour
Fill one tray with flour; pat food dry with paper towels and then dredge in flour, shaking off the excess. The flour helps create a barrier between the breading and the food. Although regular all-purpose flour works best, any flour, even gluten-free flour, will do. The flour can be seasoned with salt, pepper, herbs and spices, or left unseasoned.
Step 2: Egg wash
Fill a second tray with egg wash to dip food in. You can use several well-beaten eggs by themselves, or an egg wash: a mixture of eggs and milk, eggs and cream, or eggs and water; use about one tablespoon of liquid per egg. As long as the mixture contains eggs and is mixed well, any of these combinations will work. The egg must coat the entire surface area of the food in order for the breading to stick.
Step 3: Bread crumbs
Fill a third tray with crumbs; coat the food in breading. Bread crumbs, crushed nuts, crackers, or a combination of ingredient can be used as breading. Gently press the food into the breading, shaking off the excess.
Step 4: Cook it
Fry breaded foods by adding a little olive oil to a skillet. Cook on both sides until the crust is crispy. You can also bake breaded foods. Drizzle a little olive oil on the food first and bake in a single layer on a cookie sheet.
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