A flour, egg and breadcrumb coating gives food a crust that can be fried or baked. Each layer has a job: flour covers surface moisture, egg wets the flour and crumbs form the outer coating. Prepare the whole station before handling raw meat or egg.
Step by step
Arrange the coating station
Put flour, beaten egg and breadcrumbs in separate shallow dishes in that order. Set a tray at the end. Measure seasonings first so contaminated hands do not need to touch jars.
Apply a thin flour layer
Pat the food’s surface dry where appropriate. Coat it lightly in flour, including the edges, then shake off loose excess. Thick flour patches can make a dusty layer that separates from the food.
Wet the flour with egg
Dip into the beaten egg and turn to wet the floured surface. Let excess egg drip back into its dish. Use one hand or utensil for the wet stage and another for the dry crumbs if practical.
Press on the crumbs
Cover with crumbs and press gently so they adhere without crushing the food. Transfer to the tray in a single layer. Cook as the recipe directs, or refrigerate while you finish the batch.
Bare patches and loose crust
Patch small bare areas with a little egg and more crumbs. Avoid repeatedly turning food before its crust has set in the pan. Discard coating ingredients that have touched raw meat or egg; do not return them to their packets. Do not taste uncooked flour mixtures. Cook the centre to the safe endpoint for the ingredient, not simply until the crumbs look golden.
