Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 56

Bowl 1 – contains about 3 tablespoons of plain flour with a tiny pinch of salt. Dip the raw food in this first; it allows the egg to stick to the breadcrumbs and puff away from the meat.

Bowl 2 – contains 1 beaten egg. This is the glue, which firms up when cooking and prevents the breadcrumbs falling off. Dip the floured food in the egg, coating it fully. Use your fingers, tongs or 2 forks.

Bowl 3 – contains the breadcrumbs. For 4 pieces of chicken, fill to 2cm/3/4 inch deep. Use fresh or dried breadcrumbs; you will discover your own preference. Dip the egg-coated meat into the breadcrumbs and roll it around until evenly coated.