Dredging & Breading
Learning a basic dredging and breading technique will open up a whole array of recipes for you. It’s really not difficult, the hardest part is trying not to make a mess!
Ingredients
- Flour
- Egg or other wet ingredient
- Breadcrumbs or other dry ingredient
Instructions
- Prepare a breading station. Add flour to one side, breading to another. Use a large baking sheet or two plates. Scramble the eggs or add other wet ingredients to a a large bowl. Line a clean pan with parchment paper.
- Make sure the food is not too wet, pat with a paper towel to absorb some moisture if necessary.
- Lightly coat the food in flour. Shake off any excess and set on a pan or plate that's lined with parchment paper.
- If you're only dredging, then that is all. If breading continue with the next steps.
- To apply the breading, take the dredged food and dip it in the wet ingredient (egg, milk, etc.). Make sure the entire piece is evenly moist.
- Next, coat the food with a dry ingredient (breadcrumbs, flour, cornmeal, etc). Make sure there is an even coating and gently shake off the excess.
- Place on a plate or pan. If you’re stacking, use a piece of parchment paper in between so the breading doesn’t stick to itself and flake off.