I suppose this can apply anywhere, but I'm specifically looking up some recipes for Chicken Gordon Blue, and I've found several similar recipes that usually differ only in spice choices and bonding agent. I can understand the spice choice difference, but the bonding part is confusing to me.
Primarily I see either butter, milk, or eggs used in order to roll the chicken breasts in before the crumbs. Is there any particular reason to use one over the other, or do they all do the same basic job and the actual type of item isn't important?
On a slightly related note, I've seen lots of recipes that involve breading something (like Chicken Gordon Blue) that tell you to bake it or to pan fry it. Now I know what the difference between those two items are, just wondering if it either way is generally acceptable or if there is something special that you might do to a dish to make it more viable for pan frying instead of baking, or vice versa?
Primarily I see either butter, milk, or eggs used in order to roll the chicken breasts in before the crumbs. Is there any particular reason to use one over the other, or do they all do the same basic job and the actual type of item isn't important?
On a slightly related note, I've seen lots of recipes that involve breading something (like Chicken Gordon Blue) that tell you to bake it or to pan fry it. Now I know what the difference between those two items are, just wondering if it either way is generally acceptable or if there is something special that you might do to a dish to make it more viable for pan frying instead of baking, or vice versa?
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