The Breading and Sautéing Method of Cooking

Breading or the coating of meat (or other items) with a thin layer of breadcrumbs, flour, or other sealants, not only adds texture and flavor to the meat, it helps seal in moisture. A thick cut of meat should never be prepared in this fashion, as the exterior will burn before the interior is fully cooked. It is most useful with very thin pieces of meat, which can dry out quickly during even a short period of cooking. The breading should result in a thin, delicate crust that just enfolds the meat but does not create a cloying cover.