Breading (coating)

Raw ingredients of the breading: flour , beaten egg , breadcrumbs

As breading (also breading ) refers to various coatings for fish , meat , poultry , vegetables , fruit and sausage , the hot cooking oil or cooking oil fried or deep-fried are. The process is called breading . In the Austrian cuisine masses is known for breading as ensign .

The resulting crust formation gives them their shape and prevents the food from disintegrating. The loss of mass is limited as is the loss of fluid. In addition, the taste increases due to the Maillard reaction in the mostly low-starch foods.

variants

Schnitzel with Viennese breading: floured, pulled through an egg and coated with breadcrumbs

• Flour
• Viennese breading : flour first, then pull through a beaten egg, then press on breadcrumbs or similar or sprinkle with them
• Parisian breading : flour first, then pull through a beaten egg
• Italian breading / Milanese breading : first flour, then pull through a beaten egg, then press on or sprinkle a mixture of breadcrumbs or similar and Italian grated hard cheese
• English breading : flour first, then pull through a beaten egg, then press on fresh white bread crumbs

Various doughs are also used as breading :

• batter
• Wine batter
• Batter

See also

• Bread
• Breading (filling)

swell

• Food theory . 1st edition. Fachbuchverlag Leipzig , 1987, ISBN 978-3-343-00303-7 .

Individual evidence

1. ^ Entry breading at duden.de
2. ^ Entry Panier at duden.de