Every lover of good food knows that properly breaded meat is a real art. Although the recipe seems simple - meat, egg, breadcrumbs - the road to perfect crispness and juiciness is often paved with many failures.
Perfect breaded meat is no longer a secret. With a little patience and the right ingredients, you can create a meal at home that will rival those in the best restaurants. Experiment with soaking times and different types of crumbs to find the right combination for your taste. Well breaded meat is just a few steps away – and don't forget, the key to success lies in milk!
The path to perfection begins in milk
It's not just about choosing the right type of meat or the best crumbs - it's the key to success namely in milk. Yes, you read that right. Soaking the meat in milk before preparation can drastically improve the final result. The milk not only tenderizes the meat, but also helps the crumbs stick better and create that true crispy crust we all want.
Meat preparation: step by step
Start with a quality cut of meat, such as a chicken fillet or pork steak. The thickness of the meat should be evenly so that it bakes evenly. Soak the meat in milk for at least one hour, even better overnight. The milk will soften the meat and add a gentle sweetness to it. Dip the meat first in the flour, then in the beaten egg and finally in the breadcrumbs. For extra crunch, you can lightly crumble season with spices, such as paprika or garlic powder. Fry in hot enough oil to avoid oil absorption and ensure crispiness. Fry the meat until golden brown in color and then place it on paper towels to drain the excess oil. Serve the meat hot with fresh seasonal vegetables, perhaps with potato salad or a fresh herb sauce. Meat prepared in this way will surely charm every guest.
