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Mar 20, 2011 12:49 PM
Discussion

reverse breading for pan frying

I've seen some demos and food in restaurants where they dip the food (fish, chicken ......) in flour first then an egg mixture. They do not dip again in a dry ingredient. Instead they then pan fry the food. What is this method called? Thanks for replies.

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      1. re: sccrash

        usually done with chicken or veal cutlets, results in a kind of soft eggy coating, not crunchy/firm like you get with breadcrumbs. cutlets need to be thin so they cook quickly. often sauced with lemon juice or a lemon butter sauce, capers are also common in these preparations.

    1. In Spain, this is referred to as "a la Romana."