Gently press the food into the breading, shaking off the excess. Bread crumbs, crushed nuts, crackers, or a combination of ingredient can be used as breading.
Step 3: Bread crumbsįill a third tray with crumbs coat the food in breading. The egg must coat the entire surface area of the food in order for the breading to stick. As long as the mixture contains eggs and is mixed well, any of these combinations will work.
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. More: How Long Fresh Foods Really Last in the Refrigerator Step 2: Egg washįill a second tray with egg wash to dip food in. The flour can be seasoned with salt, pepper, herbs and spices, or left unseasoned. Although regular all-purpose flour works best, any flour, even gluten-free flour, will do. The flour helps create a barrier between the breading and the food. Step 1: Flourįill one tray with flour pat food dry with paper towels and then dredge in flour, shaking off the excess. Officially known as “standard breading procedure,” meat, fish, vegetables, cheese, eggs and even a deep-fried candy bar can all go through the same no-fail breading system when being coated in crumbs.
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