Garum
Techniquebeginnerdraft

Breading

Also searched as: breadcrumb coating, breading schnitzel, flour egg breadcrumbs

In short: Flour, egg, breadcrumbs: three layers that form a crisp shell and protect the meat.

Picture it

Like primer, glue and topcoat.

What happens

Flour dries the surface and gives the egg something to grip. Egg is the glue. Breadcrumbs form the crust, which dries and browns in the hot fat. For a slightly puffed-up coating, the schnitzel is swirled in the fat.

How it’s done

Sequence · Step 1 of 5
12345

Pat the meat dry and season it.

All steps as a list
  1. Pat the meat dry and season it.
  2. Turn in flour and tap off the excess.
  3. Pull through beaten egg and let it drip.
  4. Turn in breadcrumbs without pressing them on.
  5. Fry in plenty of hot fat (about 170 °C, as a guide), swirling the pan.
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Sources · 1
  • Harold McGee: On Food and Cooking (2004)