Breading

Breading, also called crumbing, is a dry, grain-derived coating applied to food, made from breadcrumbs or a breading mixture combined with seasonings, flour or cornmeal; when the food itself lacks enough surface moisture for the coating to stick, it is first moistened with buttermilk, raw egg, an egg wash or a similar liquid before being dredged through the breading mixture. The technique is especially suited to frying, since it produces a crisp exterior, in contrast to a wet batter coating, which yields a smoother but often softer surface. Common applications include fried cutlets such as tonkatsu and schnitzel, breaded and baked casseroles, poultry stuffing, and thickened stews and soups.