I like to make different foods and follow the recipe as closely as possible. Lately I've had no inspiration, or direction for this endeavor, until recently someone gave me the idea of making a food that the city of the opposing team "my" NFL team was playing that day is noted for. This kind of personal challenge is right up my alley, so last Sunday it was Cincinnati Chili. And this upcoming week it's going to be a Breaded Pork Tenderloin Sandwich... or two
So I found this great blog site with detailed instructions and it had me wondering on their methods. And that is what leads to my thread.
They call for flour to be added to the marinade, which I've never heard of, and the pounded tenderloin to be take directly from the marinade and placed into my crumbs of choice. No dry-wet-dry.
As a recent thread indicated, the dry-wet-dry method is pretty popular by most here. And it's the method I use. It will seem wrong to deviate from something that works for me, but skipping a step apparently works for the owner of the site I was on. Maybe it's the flour that is in the overnight marinade that somehow works its magic? Has anyone here ever heard of adding flour to a marinade? I'm sure I could take the meat, dredge it in flour, put back in the marinade, then dredge it in my crumbs, but that would be deviating from the original recipe and possibly adding an unnecessary step. And as mentioned, I like to follow a recipe the first time I make something.
I'm just looking for some thoughts on adding flour to a marinade and going right from a marinade into the finished crumbs. As both of these are new to me. Has anyone here ever done this?