On Sun 01 May 2005 08:16:44p, Joseph Littleshoes wrote in rec.food.cooking:
I personally think that would be preferable, but see below for my reasoning.
Chicken Fried Steak 3579Wayne Boatwright Thanks Wayne: I probly would not have mentioned it except i still can't find that....article. You make an interesting point or 2. I rarely do this, i know...
You've brought up some interesting points of breading, Joseph, and I believe you've made a more thorough study of the process than I have.
Chicken Fried Steak 3580On Mon 02 May 2005 09:28:05a, Joseph Littleshoes wrote in rec.food.cooking: I don't actually use much salt, but...
My "standard" method of breading thinly pounded chicken, pork, or veal involves seasoning both sides of the meat itself first, then dredging in plain flour, followed immediately by dipping into an egg-milk mixture, then finally into plain or seasoned crumbs. I only let the pieces rest after the final breading, usually on a rack for 10-15 minutes. Most of the time I use dry breadcrumbs, but I do sometimes use freshly made breadcrumbs.
I sometimes mix a dry grated cheese like parmesan or romano with the breadcrumbs, but I have never actually used a cheese as a separate layer.
When I first began experimenting with breading, I did try a double coating of breadcrumbs. The opinion in our house was unanimous that it was too much breading. You've got me thinking about the separate layer of cheese, and I wonder if we might like that, or feel as we did about the second layer of crumbs.
-- Wayne Boatwright *À*
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
