![]() The correct dredging order is flour first, then egg, then crumbs. First pat the cutlet mostly dry with paper towels and then season it with salt and pepper. To dredge food in flour, spread some flour in a shallow dish that’s wide enough for the item that you want to coata cutlet, for example. This works because the flour sticks to the food, the egg sticks to the flour, and the breadcrumbs stick to the egg. The standard breading technique involves first dredging the item with flour, dipping it in egg wash, and then finally coating it with breadcrumbs.
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