Breading is what transforms a simple dish into something special. Crispy on the outside, soft on the inside, flavorful without being heavy—the perfect breading is a small masterpiece of technique and taste. But what is the chef’s secret to achieving a light, crunchy, and flavorful coating?
Here are some essential tips for achieving restaurant-quality results without weighing down your dish.
1. The Golden Rule: Three Steps, No Rushing
The classic method for breading that stays compact and crunchy involves three distinct steps:
Flour: creates the perfect base for the egg to adhere properly.
Beaten egg: even better with a spoonful of milk or cream for a softer texture.
Seasoned breadcrumbs: for extra flavor and crunch.
The chef’s trick? Never skip the flour—it’s essential for helping the breadcrumbs stick.
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