Part 3/6:
For the breading, Ana suggests using traditional ingredients: all-purpose flour, eggs, and bread crumbs. To elevate the flavor of the breading, she adds garlic powder and paprika to the breadcrumbs.
A few tips she shares include:
Use homemade or quality breadcrumbs: Ana prefers bread crumbs made from dried French bread over store-bought versions, which she feels lack flavor and crunch.
Properly coat the meat: She emphasizes the technique of dredging the meat in flour first to dry it out before dipping it in the egg wash and finally in the seasoned breadcrumbs. Each step is important to ensure the coating sticks well.
For the flour and egg mixture, Ana recommends seasoning both with salt, noting that good seasoning is key to enhancing the overall flavor.