Tuesday's Tip of the Day: Perfectly Breading Meat
Have you tried breading meat but find that it’s hard to perfectly cook the protein without over or undercooking the breading? Here is a quick trick to prevent that.
Before breading your protein, consider using a thinner cut of meat so that it cooks faster. If you don’t have a thin cut of meat on hand, simply place the meat in a Ziplock bag and gently pound the meat with a kitchen mallet or heavy sauté pan until it reaches the perfect thickness.
Ideally, by the time your breading is nice and golden brown, the meat is juicy, perfectly cooked and ready for service!
Cheers to starting a new tradition around The Table Together!
Founder and true believer in the power of bringing people around The Table Together!