Breaded

Breaded refers to a food preparation method where a food item, often meat, poultry, or fish, is coated in breadcrumbs before cooking. The process of breading typically involves dipping the item in a liquid such as egg or milk, then rolling it in breadcrumbs. This creates a crispy outer layer when the food is cooked, typically by frying or baking.

History

The practice of breading foods is believed to have originated in Europe during the Middle Ages. The technique was used to preserve meats and add flavor. The use of breadcrumbs in cooking has been documented in various cultures, including Italian, where it is used in dishes such as Veal Milanese and Chicken Parmesan, and Japanese, where it is used in dishes such as Tonkatsu and Katsu curry.

Process

The process of breading typically involves three steps: dredging, dipping, and coating. The food item is first dredged in flour to ensure the breading adheres properly. It is then dipped in a liquid, usually beaten eggs or milk, which acts as a binder. Finally, the item is coated in breadcrumbs. The breadcrumbs can be seasoned with herbs and spices for added flavor.

Variations

There are several variations of breading, including Panko, a type of flaky breadcrumb popular in Japanese cuisine, and Cornmeal, a coarse flour made from dried corn, commonly used in Southern United States cuisine.

Uses

Breaded foods are popular worldwide, with many regional dishes featuring breaded meats, fish, or vegetables. Some popular breaded dishes include Schnitzel, a breaded and fried meat dish popular in Germany and Austria, and Fish and chips, a British dish featuring breaded and fried fish.

See also

• Frying
• Baking
• Breadcrumb
• Food preparation

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