282872 Wed Feb 01 15:04:25 -0800 2006 8 31 Home Cooking 0 1508614 I usually just dredge the cutlets in seasoned flour before frying in colive oil/butter but i just heard from my sister who i have to admit is a better cook than i that she dips it in egg after the flour. I was wondering what peoples thoughts were on which method is better and why. thanks Wed Feb 01 15:04:25 -0800 2006 0 MV 1 1508623 For piccata I do not use egg- but for chicken/veal parm, or chicken cutlet sandwiches, I use an egg bath ( actually a double egg bath) Wed Feb 01 15:30:45 -0800 2006 1508614 0 macca 1 1508635 Question. Does your sister then coat the cutlet in breadcrumbs or flour after the flour dredge and egg dip steps? If so, sounds, like parm. If not sounds like francaise.... either way yum! Wed Feb 01 16:04:48 -0800 2006 1508614 0 Lizard 2 1508642 No its not parm. It is not breaded it is fried right after the egg stage. I normally use the egg bread crumb method when i make schnitzel, i am referring to piccatta here and i have seen both methods egg/no egg when i googled the recipes. I am specifically asking about this dish Wed Feb 01 16:25:15 -0800 2006 1508635 0 MV 3 1508734 I'm sorry if I misunderstood. All I'm saying is that if you dredge the cutlet in flour, dip in egg and then bread crumbs, sounds like the basis for breaded chicken parm cutlets. If you dredge and then only dip in egg, sounds like the base for francaise. I've never heard of doing it that way for a piccata. Hope that helps. Whatever way it's done sounds delicious. Wed Feb 01 22:08:40 -0800 2006 1508642 0 Lizard 1 1508644 No egg for piccata, definetly not. You want the "crust" of the chicken to be delicate, just like the sauce. For parmesane, where the sauce is much heartier, egg would work great. Wed Feb 01 16:30:19 -0800 2006 1508614 0 Aaron 1 1508773 I love it with the egg but it is usually called chicken fransaie when it's done like that with the lemon butter sauce. I prefer it with the egg but either way it delicious. I love my chicken done with the egg and any sauce such as marsala, piccata, or just an olio or butter sauce with/on pasta. Thu Feb 02 07:57:03 -0800 2006 1508614 0 MeffaBabe 1 1508776 When I make my own fried fish at home I use my grandmothers recipe. Using either schrod/haddock or cod I dredge the fish in flour then dip into egg and fry as if you were making fried chicken. Turn the fish once to cook the other side-don't over cook and times depend upon the thickness of the fish. It will come out with a golden crust that keeps your fish moist and tender. OMG I think we'll be having fish for dinner tonight... Thu Feb 02 08:02:55 -0800 2006 1508614 0 MeffaBabe 2 1508784 Myu grandmother used to cookk our fish like that, too. As a matter of fact, I had a beautiful piece of haddack ( skin on) last week, and instead of cooking in the oven, I tried my grandmothers recipe- delicious. Brought back lots of memories. And I served peas and stewed tomatoes with it- just like Nana did! Thu Feb 02 09:12:56 -0800 2006 1508776 0 macca