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Actually no ~ I learned the opposite through classes and books...
Joined: Jan 9, 2006
Posted to Thread #1460 at 11:22 am on Apr 17, 2006
that the flour should come FIRST, then the egg, then any dry coating you want again (flour, crumbs whatever). I thought as you did that egg came first, but have since learned that the coating will adhere MUCH better through the frying process with flour first. This lesson comes from respected chefs and authors. And I found first-hand that they are correct and it does, indeed, work better.
Other messages in this thread:
- 1460. Rec: Chicken Francese w/ Lemon and Pecorino, posted by Charlie on Gail's... - Michael in Phoenix - 4:42pm on 04/13/06 (11)
- This seems like a winner- I will definitely try this! tks [NT] - Denice - 5:17pm on 04/13/06
- Me, too! Thanks Michael! [NT] - GayleMO - 5:36pm on 04/13/06
- This is my all time favorite meal - tastes good freshly made, sitting around for a while, leftover - - DianeM - 6:29pm on 04/13/06
- Glad you like it Michael--I remember catching hell from a cooking instructor on Gail's when... - charlie - 12:22am on 04/14/06
- I always dip whatever I am frying in the egg first, then flour. Isn't this how most of us do it? - DawnNYS - 7:00pm on 04/14/06
- Actually no ~ I learned the opposite through classes and books... - kpinky - 11:22am on 04/17/06
- Ok, thanks kpinky! Will try it. [NT] - DawnNYS - 4:23pm on 04/18/06
- This *IS* a winner - l simple, and everyone loves it. [NT] - LisainLA - 1:25am on 04/14/06
- Made this last night, VERY good, thanx. [NT] - joanie - 12:28pm on 04/14/06
- My pleasure. We've served it to friends and it dresses up quite nicely. [NT] - Michael in Phoenix - 3:40pm on 04/14/06
- Am going to buy dry white wine today.. What kind do you suggest? - GayleMO - 1:44pm on 04/19/06