Dredge-Dip-Coat… Adhesion at its finest…


When preparing something crusted in breadcrumbs like a pork chop or fish fillet for pan-frying (or baking), what is the correct order for dredging the meat in flour, egg, and breadcrumbs? I *think* it goes flour-egg-breadcrumbs, but I can never remember. If I understand the rationale for each step, then it’d probably be easier to remember. What does the flour do, exactly? And is it always necessary?


Thanks for the question Kevin! I went straight to my favorite cooking science book – CookWise by Shirley O. Corriher. It is a fantastic book, and I suggest every serious cook have a copy handy.

Anyway, here’s what she has to say:

“Adhesion of batter and breading: Since many foods, such as chicken skin, are very slick, it is often difficult to get batters and breading to stick to them. Adhesion is influenced by these factors:

Dusting – Food can be dusted with flour for a good dry surface before applying the batter. Batter will stick to a dry surface much better than to a wet, slippery surface….”

She goes on to talk about viscosity – thicker sticks better than thinner; temperature – colder is better than warmer, 40 – 60f is the optimum, and then she goes into leavening, etc.

Hope this answers your mailbag question. You also asked about a good seasoned coating akin to your childhood veal cutlets – I shall look into that and see what I can find out, but in the meantime, let’s ask all the other readers for help as well…

For all you blog readers willing to help, here’s the question Kevin asked:

“Did you ever have those pre-packaged “Italian-style veal cutlets” as a kid? They were basically chopped and formed veal in a “cutlet” shape, with an herbed breadcrumb crust. My mom used to pan fry them and serve them with lemon. I LOVED them. They also worked well for a quick & easy veal parmigiana, albeit a white trash-style version. Anyway, I haven’t seen them in any store in years, and frankly, they’re probably filled with lots of scary stuff. But I absolutely crave the flavor of that breading and would love to recreate it for chicken or pork. It might just be Italian-seasoned bread crumbs that impart the flavor, but I have yet to test it out. Any ideas? If you know the flavor I’m talking about, would you be interested in developing a recipe for it?”


1 Response to “Dredge-Dip-Coat… Adhesion at its finest…”

  1. 1 Jake
    February 5, 2010 at 12:42 pm

    Lance used to use Italian seasoned bread crumbs he found at the store—Progresso, I think the brand was.

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Patrick Bartlett

A conversation about food, wine, and the art of living well!


February 2010
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