"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 01-25-2006, 09:09 PM   #11
Chef Extraordinaire
kadesma's Avatar
Join Date: Sep 2004
Location: california
Posts: 21,372
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.


HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:02 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.