The Three Stages of the Standard Breading Procedure

Helps the breading stick to the product.

A mixture of eggs and a liquid, usually milk or water. More eggs give greater binding power but increase the cost. A small quantity of oil is occasionally added to the egg wash.

Combine with the egg wash to create a crisp, golden coating when fried. Fine, dry bread crumbs are most often used and give good results. Also popular are Japanese-style dry bread crumbs called panko (Japanese for “bread crumbs”). These coarser crumbs give a pleasing texture to fried items. Other products used are fresh bread crumbs, crushed corn flakes or other cereal, cracker meal, and cornmeal.