Breading

Breading is a dry grain-derived food coating for a piece of food made from breadcrumbs or a breading mixture with seasonings. Breading can also refer to the process of applying a bread-like coating to a food. Breading is well suited for frying as it provides a crispy coating to the food.

History

The use of breading in cooking is a technique that is known to be used in many cultures for centuries. The exact origin of breading is not known, but it is believed to have been used in the Middle Ages to preserve the quality of the food.

Process

The process of breading typically involves three stages. First, the food is dusted with flour to ensure that the breading adheres. The second stage involves dipping the food into some kind of liquid, such as egg, milk, or buttermilk. The final stage involves coating the food in breadcrumbs or a breadcrumb-like substance. These stages create a seal around the food and prevent it from drying out when cooked.

Types of Breading

There are several types of breading, including panko, a type of breadcrumb used in Japanese cuisine. Other types include cornmeal, flour, and cracker meal, each providing a different texture and flavor.

Uses

Breading is used in many dishes around the world, including schnitzel in Germany, katsu in Japan, and fried chicken in the United States. It is also commonly used in fast food products, such as chicken nuggets and fish sticks.

Health Considerations

While breading can add a flavorful crunch to food, it can also add calories, especially when the breaded food is fried. Some people may choose to bake breaded foods to reduce the amount of oil used in the cooking process.

See Also

• Frying
• Breadcrumb
• Batter (cooking)

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