How to bread
Knowing how to bread, or the process of breading (creating a crumb-coating) is a handy skill that adds texture and substance to your meal. The below ‘how to’ sets out the proper technique for breading.
1- Set-up. Prior preparation prevents piss-poor performance! 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 milk and seasoning. Finally, place your breadcrumbs (or other crumbs) into the third dish.
2- Coat 1. Run the item to be breaded through the flour. Make sure that the entirety of the item is covered, but shake off all excess
3- Coat 2- Dip the meat into the egg wash and let the excess drip off.
4- Coat 3- Immerse in the crumbs and ensure that all nooks and crannies are covered evenly
Frying the breaded item in plenty of moisture will prevent the bread crumbs from burning before the meat has had a chance to cook.
Try to work with one hand as you complete the process, so as not to bread your fingers on both hands, ensuring bits of crumbs don’t get into the egg mixture for example.