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How to Make Crispy Crunchy Breading

In her latest video tip, Mamma Giuliana shows you how to make the perfect crispy breading for your fried meat dishes. Get a crunchy breadcrumb coating every time using her time-honored technique which is both fast and simple, and uses just three ingredients.

 

Fried, breaded pieces of meat such as chicken, turkey, pork or beef are a popular, delicious, and speedy dish in Italy. The meat is dipped in egg and covered in breadcrumbs before being fried in butter or oil until it forms a golden crust, and is then served piping hot. However, if you do not coat the meat properly you can end up with a soggy, greasy exterior, or you may find that the breadcrumbs detach from the meat when cooking. Mamma Giuliana invites you to watch her tried-and-tested method for breading meat which uses just egg, fine breadcrumbs, and water.

 

 

Beat the egg in a small bowl and add the meat, mix well to ensure that the surface of the meat is completely covered with egg and leave while you prepare the breadcrumbs. Pour the breadcrumbs onto a plate or tray and season with salt and any other seasoning of your choice, such as chopped herbs or spices.

 

Then, little by little, add some cold water and mix the breadcrumbs together with your fingers, just like if you were making a crumble. This will encourage the breadcrumbs to clump together, forming a thicker, sturdier coating for the meat. Keep adding water and mixing until you have the correct consistency then take the pieces of meat from the egg and place them into the breadcrumbs. Use your hands to pack the coating around the meat, pushing down to form a solid covering.

 

Heat some oil or butter in a pan and fry the meat until you have beautiful, crunchy, exterior and the meat is cooked through inside. Serve immediately and enjoy!

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How to Make Crispy Crunchy Breading
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How to Make Crispy Crunchy Breading
Description
Get golden crispy, crunchy, breading with Mamma Giuliana's expert kitchen tips. See the video on how to get a perfect breadcrumb coating for fried meat.
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Local Aromas
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