Bound Breading

For those who want to put crumbs on food, this is a recipe for you!

Did you know that bound breading is also known as "coating a l'anglaise"? Did you know that it is almost never called BTK breading?

1. Start by taking that stuff upon which you want there to be crumbs and drying it off. Paper towels work fine.

2. Make a bowl of seasoned flour. Season the flour however you want. Salt, pepper and paprika work for me. (If you have pie tins, they work well for shallow bowls.)

3. In another shallow bowl, mix one beaten egg with a tablespoon of milk. (Don't mix this too much.You don't want it to get bubbly.)

4. In a third bowl, have some breadcrumbs. Have these seasoned however you like, garlic salt, Parmesan cheese, eleven herbs and spices.  Most grocery stores sell pre-seasoned bread crumbs. IF you find a brand you like, good on you.

5. Now take your stuff and put it in the flour. Toss it from one hand to the other to shake off the excess.

6. Slide the stuff through the the egg. Make sure it is gets over all the flour.

7. Hold the stuff over the egg bowl and let all the excess drip off.

8. Now put the stuff into the bread crumbs. Turn and press. Make sure it is completely covered. If it is not, sprinkle some breadcrumbs over its naked shame.

9. Set the newly coated stuff onto a cooling rack. Let it sit there for about 20 minutes before you fry whatever it is you have.

 Just leave it on the counter for those 20 minutes. Don't put it in the fridge or anything. It messes with the frying.


Oh man, I ended the recipe and didn't put in any wrestling youtube videos.

Here you go!