Kitty said: Yes.How do you get that perfect restaurant breading on veal and chicken?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you get that perfect restaurant breading on veal and chicken?),it will help you,my kids.
The breading that you find in restaurants when ordering veal parmesan or chicken parmesan is always so crunchy, and always sticks to the meat. When I do it at home using beaten eggs, flour and bread crumbs it all flakes off in the pan.
Answers:
first of all, make sure the veal or chicken is pounded thin (i used a rolling pin and place the meat between two pieces of saran wrap). Then, flour the meat, dip it in egg wash (1 egg and 1 tbsp. water or milk) then dip in either bread crumbs or if making it as a parmesan, i use a mix of 2 parts parmesan cheese to 1 part bread crumbs. Repeat the egg and parmesan process again. Make sure the pan is hot, but not hot enough to scorch. Swirl 2 tbsp. of olive oil into pan, and place meat carefully so you don't burn yourself. Allow to cook 3-5 minutes or until golden per side. Then prepare as usual.
Other Answers:
wash and dry the meat. dredge in flour, then egg, then a breadcrumb/flour mix. Having the right oil temperature is very important too. Go get a thermometer for the grease.
Also... another restaurant trick is to keep the veal or chicken chilled until ready to bread it! make sure the meat is completely dry before you dip it in egg then flour then let it cool in a fridge for 30 mins then dip in egg and flour again then egg again then in breadcrumbs. It's a hassle but it's the only way
use an egg wash before dredging and the ratio of flour to bread crumbs needs to be a 50-50 percent. try a peperidge farm dressing crouton finely broken up to the flour and mix well.seems your bread crumbs are abit coarse.
Source(s):
ive never told anyone about this but it has always worked. i had the same troubles.too coarse bread crumbs always falls off. but is you let them sit awhile to soak up the egg wash they will stay on well at least most of them.you can melt butter to go into the egg wash to kind of glue the bread crumbs on. use real butter because margarine doesnt melt the same way.butter requires lower heat and melts faster than oleo
1 frying chicken, cut into frying pieces
The 11 herbs and spices
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.
1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.
Chicken Like the Colonel's
-----ELEVEN SECRET SPICES-----
1 tablespoon Rosemary
1 tablespoon Oregano leaves
1 tablespoon Powdered sage
1 teaspoon Powdered ginger
1 teaspoon Marjoram
1 1/2 teaspoons Thyme
3 tablespoons Packed brown sugar
3 tablespoons Dry minced parsely
1 teaspoon Pepper
1 tablespoon Paprika
2 tablespoons Garlic salt
2 tablespoons Onion salt
2 tablespoons Powder chicken bouillon*
1 package Lipton tomato cup-a-soup mix
* or 4 cubes mashed There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor.
Place all ingredeints in blender with on\off spped for 3-4 minutes to pulverise, or rub through a fine strainer.
Store in an airtight container so it will not lose potency. Makes about 3/4 cup. To use with flour: Add 1 oz. mix to a cup of flour for coating chicken.
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