How to Bread Meat

Classic Breaded Cutlets

Flatten meat into cutlets using a tenderizing utensil. Follow recipe specifications, which usually call for half-inch or thinner pieces of meat.

Pour flour into a pie pan.

Beat eggs in a shallow bowl big enough to hold 1 cutlet.

Place breadcrumbs in another pie pan, if your recipe calls for them.

Dredge cutlets, 1 at a time, first in flour, then in eggs and then in either flour or breadcrumbs, to bread meat according to your recipe.

Set each breaded cutlet aside on a plate or rack, allowing them to rest for 10 to 15 minutes before cooking.

Breading Chops and Chicken Pieces

Season either the flour or the breadcrumbs as per your recipe. Common seasonings for fried chicken or meat breading for pork chops include salt; black pepper; dried thyme, marjoram, basil and paprika; and garlic powder.

Place flour in a pie pan or paper bag.

Beat eggs in a shallow bowl large enough to fit all your meat pieces. Some fried chicken recipes suggest adding milk or water to eggs and allowing the meat to soak in this mixture for 5 to 10 minutes.

Pour breadcrumbs into another pie pan, for pork or oven-fried chicken.

Dredge chops or chicken in the pan of flour or shake them in a bag to make sure they’re well coated.

Dip your meat in the eggs and then dredge it again in either the flour or seasoned breadcrumbs specified by your recipe. Use your hands to press the coating onto the meat flesh or skin.

Let the chops or chicken rest so the meat breading starts to solidify before cooking.

Finished.