Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
The procedure for correct breading and sautéing:
  1. Arrange three shallow containers in a row.
  2. Place sifted flour in one container.
  3. Place eggs whisked together with a bit of oil and salt in the second container.
  4. Place finely sifted breadcrumbs made from the crusts of white bread that have been dried out in the oven and blended in a food processor in the third.
  5. Trim the meat of all excess fat.
  6. Place each piece of meat between two pieces of plastic film or parchment paper.
  7. Using a meat mallet or the flat side of a cleaver or chef’s knife, pound each piece of meat flat. Uncover the meat and season both sides with salt and pepper to taste.
  8. Working with one piece at a time, lightly dip each piece in the flour, shaking off the excess.
  9. Dip both sides of each piece in the egg mixture. Remove any excess with your fingertips or tap it on the edge of the bowl to release.
  10. Place each piece in the breadcrumbs to lightly but completely coat both sides.
  11. With the dull side of a knife, make a crisscross design (quadrillage) into the breadcrumbs, taking care not to dislodge them.
  12. Heat the clarified butter (or vegetable oil) in a sautoir over medium heat.
  13. Add the breaded meat and cook for the recommended amount of time to achieve a golden exterior and a just-cooked, moist interior.
  14. Using a slotted spatula, remove the meat from the pan and place it on paper towels to drain for a few seconds before serving.