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.