A technique for very tasty recipes that requires some care to avoid ruining the result: remove excess flour, use a double coating if the mixture is soft, let it rest in the refrigerator to settle, and be careful when adding salt, especially if you plan to fry.
A seemingly simple technique because it’s so common, but in reality, achieving good breading is far from straightforward. How often does it come off the chosen food, or is it soggy, burnt, and flavorless when the effect should be exactly the opposite: crispy, golden, and delicious? Luckily, there are some easy tricks to put into practice when we’re faced with breading: you should never use too much flour, if the mixture is soft, it’s best to double-coat it, and even letting it rest before cooking can help make everything more stable. Below, are some tips to avoid being disappointed with cutlets, croquettes, and meatballs, among the most delicious recipes of all time.
How to Get Perfect Breading
To achieve a good result, you need to start with the ingredients. There are two types of breading that are most common and versatile: the first involves coating the food in all-purpose flour, eggs, and breadcrumbs, in that order, while the second eliminates the first layer. Generally, the flour serves to absorb the food’s moisture and prevent further moisture from penetrating, creating a sort of barrier. However, you need to be careful not to overdo it, as it can be tasted and can also cause lumps. When using it, it’s best to quickly coat the food and then shake it gently to remove excess flour. The egg, on the other hand, acts as a binder: both the yolk and the egg white are usually used, beaten together well to create a fluid mixture. Finally, the breadcrumbs provide the crunchy texture and must adhere perfectly to the egg, covering the entire surface evenly.
To add flavor, spices and dried herbs can be added to the breadcrumbs to taste, while for a super crunchy coating, a reliable ally is panko, also known as Japanese breadcrumbs: it can also be made at home, has a texture of coarser and lighter flakes than traditional ones, with the advantage of absorbing less oil during cooking, giving a more crumbly consistency, particularly appreciated for frying. At this stage, if you want to fry and not bake, it is best not to add salt, which tends to draw the liquids from the food, resulting in a soggy breading or one that comes away from the raw material: the advice, therefore, is to add salt only at the end.
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