Dredge again in an outer coating, such as breadcrumbs. Dip the food in a liquid, usually egg, to hold an outer coating.ģ. This step will help the egg stick to the food.Ģ. Proper breading is a three-part process, producing a thick crust that won’t fall off:ġ. Whether it’s schnitzel, fried fish, or eggplant parmesan, sometimes breaded foods are hard to get right.īefore we get into the process, first, let’s go over some definitions:ĭredging is lightly coating food in a dry ingredient, such as flour.īreading is dipping the food into beaten egg to help the coating stick. And that mess on your counter isn’t cleaning itself. Or your kids won’t eat it because the coating fell off. Your mouth waters.īut then you see that the schnitzel got soggy. Your family gathers ‘round in anticipation. Divide onto four plates, and serve each with a lemon wedge, balsamic vinegar (if using) and a sprig of parsley.Imagine crispy schnitzel sizzling in the frying pan.Add the caramelized onions, and stir everything together to deglaze the pan.With the pan still hot and the flame still set to medium-high, add the chicken stock or broth, the lemon juice, and the parsley to the pan, and stir to combine.Set aside and repeat with the other two slices of liver. When the butter has melted and the oil is shimmering, add two slices of the liver and sauté for 1 ½ to 2 minutes per side.Heat one tablespoon of the butter and another tablespoon of olive oil over medium-high heat.Dip both sides of each slice of liver into the seasoned flour, thoroughly coating each piece.Combine the flour, the rest of the salt, the rest of the pepper, and the dried sage in a bowl big enough to accommodate your liver slices.Once the butter is melted, add the onions, one teaspoon of the salt, and one-half a teaspoon of the pepper, and sauté until the onions have caramelized to a light brown color (around 8 minutes).
Heat two tablespoons of the butter and one tablespoon of the olive oil in a large sauté pan at medium-high heat.Slice the onions to no more than a quarter-inch thick.
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