And yet, this is the way a bound breading is done in all the recipes and cookbooks I've encountered previously. Flour is the most common dredge used, but other ingredients can be used as well. It occurred to me that, although I've always done bound breading this way, it seems like the thin layer of flour between the meat and the egg mixture would actually work against the breading sticking firmly to the meat. The process of pulling foods through dry ingredients to coat them before cooking. Recently, I came across this web page which describes bound breading as a two-step process, excluding the first step of dredging in flour. Coat with an even layer of desired breading (crumbs, more seasoned flour, etc).Coat with beaten egg, slightly thinned (with water, milk, etc.). ![]() ![]() Dredge through (seasoned) flour and shake off the excess. ![]() I've always understood "bound breading" to refer to a three-step process, performed with chicken or other meats that have been portioned and patted dry:
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