Madeleine Kamman

Panfried Breaded Meats

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

The same basic anglaise or breading used for fish is used also for meat, so refer for more information. You will find many variations to these basic formulas, some offering different types of herbs, some of nuts.

Often the white meats are presoaked in milk before being breaded, a useful technique that provides additional moisture to very small pieces such as rabbit loins which might dehydrate too much when panfried over high heat.
Here are two recipes:

© 1997 Madeleine Kamman estate Neil Kamman. All rights reserved.