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Old 01-25-2006, 09:09 PM   #11
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Location: california
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I agree with Jenny and Alan m. Because I want my breading rather thick I first dust with flour,then shake it to get off excess, then dip into egg to which I've added several (i use the egg shell, largest piece) dollops of milk or water, then place into seasoned bread crumbs, pressing down on the meat on each side, I then place the breaded meat on a cookie sheet lined with parchment or foil, again lightly pressing to seat the breading and let sit in the refrigerator til I want to fry or saute it..It works everytime.

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