Simple breading techniques to make meat, fish and vegetables more delicious.
Let’s revise a few techniques to make a basic meal more delicious. Learn how to flatten meat or fish into a thin steak or schnitzel the easy way and 3 classic types of breading used in French cooking. Bonus technique: learn how to make a PERFECT French mayonnaise from scratch.
INGREDIENTS
Classic Breading: Flour, Eggs, Breadcrumbs
Mustard Breading: Dijon Mustard, Breadcrumbs
Butter Breading: Clarified Butter, Breadcrumbs
For the Mayonnaise:
1 egg yolk
A pinch of salt
A small pinch of white pepper
Half a tsp of white vinegar
1 tsp of Dijon mustard
Between 120 ml (150 ml) of grapeseed oil
A squeeze of lemon juice at the end to whiten the mayonnaise and add some tanginess
PROCEDURE
Flattening meat
Slice oversize cuts of meat or fish crosswise to enable easy flattening.
Place prepared cuts between 2 parchment paper sheets and on a sturdy chopping board which itself sits on a tea towel to prevent the board from slipping.
Using a thick bottomed saucepan firmly hit the cut until sufficiently flattened.
Crumbing the flattened cuts (after firstly seasoning them):
Method 1:
Set out 3 trays containing flour, beaten egg and breadcrumbs respectively.
Coat the cut in flour (shake off any excess).
Coat the cut in the egg – allow any excess to drip off.
Place the cut into the tray of breadcrumbs and using hands, cover the cut with them (If desired, do a second coating of egg and breadcrumbs)
Method 2:
Set out a tray of breadcrumbs.
Brush each side of the cut with mustard.
Coat with the breadcrumbs as above.
If necessary, press down on the cut to ensure that the crumbs stick.
Method 3:
Melt clarified butter and brush over the cuts and coat with breadcrumbs as before.
Cooking the coated cuts:
Fry each cut in oil on medium-high heat until each side is nicely browned.
Serve with mayonnaise and if desired drizzle with juice from a slice of grilled lemon.
Mayonnaise:
Whisk vinegar, salt and pepper, egg yolk and mustard (all ingredients must be at room temperature) in a large bowl for about a minute, and with some vigour.
When well mixed, add a little oil and whisk until emulsified and then add more oil in stages, ensuring that for each stage the oil is emulsified. Continue until all the oil is used and the mayonnaise is firm.
