milk, water, or other liquid or seasoning
This easy, three-step technique ensures an even crumb coating. It’s commonly used on thin cuts of chicken, pork or veal that will be fried or baked.
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) into the third dish.
Start by dredging a piece of meat in the flour. Dredging means to thinly coat the meat with the 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.
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.
Try to work with one hand as you complete the process, so as not to bread your fingers on both hands – that can lead to a sticky mess.
Proceed with the recipe as directed.