How do I properly breadcrumb meat?
I have always breadcrumbed meat in a certain way (cordon bleus, schnitzels). But the crumbs on the food are nowhere near a standard that I would make this for guests.
The crumbs always come off, whether in the pan (while turning), or when we eat it and the whole crust just comes off as one big piece.
Method: I use 4 bowls.
- Milk
- Cake flour
- egg yolk
- Bread crumbs
I dip the meat in the same order as above and as properly as I can. Then it’s over to the pan on medium heat and a small layer of oil.
Where I am going wrong?
Best Answer
The problem that most people make when doing a breading is that they try to put on too thick of a coating of any given layer.
Breading sticks because wet sticks to dry, and visa-versa. As such, you need to give the item a good shake after it leaves each dry station, and a moment or so to drip (and a little bit of shaking here helps, too) after it leaves a wet station.
I've also seen recommendations to let the breaded item sit for a while before cooking -- I can only assume that this is to allow moisture to migrate into the dry breading, or for the egg to set up some before it turns to steam (which could result in that layer separating).
So, some suggestions to fix your recipe:
- Don't use the milk, but also don't dry your meat.
- Use whole eggs, but make sure they're well beaten (the color will go to a pale yellow). The whites act as more of a 'glue' while the yolks only serve to wet things down.
- Make sure to shake the item after it's gone in the flour.
- If the eggs layer is going on too thickly, thin it with a bit of water before you do the next item.
- Really press the crumbs in on the final station. Shake the container to get a good distribution, then set the item in there. Spoon the crumbs from the side on top of the item 'til you can't see it, then press the crumbs into the item.
- Shake the item as it comes out of the breadcrumb station, or leave it to set for a few minutes on a sheet tray or wire rack, or both.
Pictures about "How do I properly breadcrumb meat?"
How do you put breadcrumbs on meat?
Transfer the piece to the breadcrumbs and press firmly to coat on both sides. Place the crumbed meat, in a single layer, on a large plate. Cover with plastic wrap and place in the fridge for 30 minutes to rest before frying. This will help the crumb coating stick to the meat during cooking.What is the correct method of coating meat using bread crumbs?
The standard breading procedureHow do you get breading to stick to meat when frying?
First of all make sure the chicken pieces are dry, coat them with flour (I like to use Wondra instantized flour) or cornstarch and shake off any excess. Then dip them in beaten egg or buttermilk, or a combination of the two, and finally coat them with bread crumbs, panko, cornmeal, or cereal crumbs.What is the best way to bread meat?
Begin by coating the meat with flour, shaking to get rid of the excess. Next, dip into egg wash, allowing extra to run off to avoid clumping. Lastly, cover completely with breadcrumbs, pressing gently with fingers to ensure even coating.The Standard Breading Process in 3 Easy Steps - Kitchen Conundrums with Thomas Joseph
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Answer 2
I would suggest not dipping in the milk first, just flour the meat. Dip in the egg, then press hard into the breadcrumbs.
Use more than a thin layer of oil as well - around a 1 cm layer of oil would be about right.
Answer 3
The heat of the pan can make a difference too. Try medium high. I find that breaded / battered materials stay crunchier when cooked on higher heats.
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Images: Ron Lach, Eva Elijas, ines bahr, ROMAN ODINTSOV