Chicken Fried Steak

Wayne Boatwright

M. Boatwright:

The other day i was reading about the "double dipping" or breading of meats and veggies, unfortunately, despite trying i can not find the article i was reading about it. I know it is in the house and I will find it, but, if I may take a moment of your time, to describe, and that poorly compared to the article i can not find, a process of layering a bit of grated cheese between layers of bread crumbs on a piece of meat or a veggie such as a mushroom or an okra?

And that only to hope, Sir, that you, or anybody else may be able to give me better, more precise instructions than that which i so poorly recall?

I am familiar with the "cordon blue" styled pieces of meat, thin, and layered with cheese, rolled up, dipped in batter and deep fried.

But the process i read goes something like this;

Dip the thinly beaten piece of meat in seasoned flour, then dip in beaten eggs, dip in seasoned bread crumbs, then in more egg, then in grated cheese, then egg again, then a final layer of seasoned bread crumbs. IIRC the layers should by laid to rest between coatings to allow an adhesion between the layers to develop. Abstractly it seems this would be a very nice way to cut into a piece of food with a thin layer of melted cheese around it, but as mentioned above, the "cordon blue" method seems timelier, easier, simpler.

If only i could find that darned article it would probly buttuage my curiosity and i would not be posting this.

Having reviewed and edited this contribution to RFC, i occurs to me to dredge the piece of meat in flour, then egg, then the cheese, then more egg and a last coating of bread crumbs, 1 layer of breadcrumbs rather than 2? --- JL