Difference in Breading order

Discussion in 'Food & Cooking' started by fewls, Feb 13, 2010.

  1. fewls

    fewls

    Messages:
    17
    Likes Received:
    10
    Exp:
    Cook At Home
    I recently made chicken stuffed with ham and cheese. The recipe instructions stated that you dip the chicken (with the ham and cheese) first in egg wash, then flour then breadcrumbs. It worked ok but I have other recipes that tell you to dip in the flour first then the egg and then the breadcumbs. Which way is better and is the result different? Does it matter? I surely would appreciate any help.
     
  2. just jim

    just jim

    Messages:
    1,317
    Likes Received:
    57
    Exp:
    Professional Chef
    The second way is considered better inasmuch as the breading is less likely to fall off during or after cooking.
    The flour sticks to the moist chicken, the egg stick to the dry flour, then the breading sticks to the egg.
     
  3. fewls

    fewls

    Messages:
    17
    Likes Received:
    10
    Exp:
    Cook At Home
    I thought that might be the case; it makes more sense. I made the dish for my daughter who now wants to learn to cook at 28. I try to follow the recipe when I make something new and had nowhere to go to ask the question (the reason I joined Cheftalk) in fact. Thank you for your reply...I will switch to your way next time. I wasn't sure if order made the difference.
     
  4. kyheirloomer

    kyheirloomer

    Messages:
    6,367
    Likes Received:
    129
    Exp:
    Food Writer
    I'm trying to envision that, and can't see how the breadcrumbs would stick at all.

    Sometimes there are instructions given for a double dip; that is, flour, egg, breadcrumbs, egg, breadcrumbs. I wonder if they meant to have something like that, i.e., egg, flour, egg, breadcrumbs. But I don't know what the purpose would be.

    Or maybe it was just a typo. Where did the recipe come from?
     
  5. fewls

    fewls

    Messages:
    17
    Likes Received:
    10
    Exp:
    Cook At Home
    The recipe is Emeril's Delmonico Cookbook for . I have several of his cookbooks; they are very user friendly for the average at-home cook so I was puzzled by the instruction sequence. However, it works but not just as well as the flour, egg, breadcrumb sequence. I substituted Panco breadcrumbs and pressed the pounded cutlet into the crumbs after layering the ham and cheese and folding the cutlet.
     
  6. ed buchanan

    ed buchanan

    Messages:
    3,355
    Likes Received:
    44
    Exp:
    Culinary Instructor
    Flour first is usual rule of thumb. However if flour and egg are combined(batter style) , then dip, then crumbs will also work. I have tried both. I found the batter type better for some items.
     
  7. homemadecook

    homemadecook

    Messages:
    423
    Likes Received:
    12
    Exp:
    Cook At Home
    Completely agree with you. Flour should always go first
     
  8. kyheirloomer

    kyheirloomer

    Messages:
    6,367
    Likes Received:
    129
    Exp:
    Food Writer
    The recipe is Emeril's Delmonico Cookbook

    I've seen Emeril do a lot of frying, and read several of his books. Not once has he ever reversed the order that I'm aware of. So I'm convinced it was a typo in that particular cookbook.

    But, hey, if it worked for you, that's all that counts.
     
  9. fewls

    fewls

    Messages:
    17
    Likes Received:
    10
    Exp:
    Cook At Home
    The "ei's" have it. Just kidding It must be a typo then ...but step 6 for Chicken Anthony (Emeril's Delmonico) reads as follows: "6. Dredge each filled chicken breast in the beaten egg mixture, then in the flour and then in the bread crumbs, shaking to remove any excess breading." It was difficult to make the crumbs stick but hey..I can follow directions and figured that I would ask later. As I said, Emerils books are really home cook friendly and I have had more successes than failures from many of his recipes but I really wanted to know if it made a difference so went out looking for a place just like this and here I am...must have been kismet!

    Thank you all for your very kind help! Although I have lots of questions like this about the why's, I did find the Threads below on Breading and will search in the future as I learn more about the site and how things are done rather than rehashing old subjects. Again, thanks for all your input and assistance!!!!!!
     
  10. dc sunshine

    dc sunshine

    Messages:
    2,753
    Likes Received:
    16
    Exp:
    Other
    Definite misprint in the recipe. Can't see it working that way.

    Double egging and crumbing as KYH mentioned gives a really lovely ,crunchy thick crust.
     
  11. dillonsmimi

    dillonsmimi

    Messages:
    261
    Likes Received:
    11
    Exp:
    I Just Like Food
    Hmm, onion rings.