Food - Drink
Michael Symon's Code Word To Remember The Order For Breading
By EMILY BOYETTE
There’s something especially satisfying about a crisply-fried and juicy cut of meat, but with frying comes breading, which can be a messy and tedious task. Celebrity chef Michael Symon has revealed his own way of breading meat that might help out some home cooks get the job done quickly and effectively.
In an Instagram reel, Symon shared that the word "February" helps him remember the order in which he dredges meat. The acronym "FEB" stands for flour, egg, then breadcrumbs, which applies not only to meat cutlets, but any other dish that involves breading, like mozzarella sticks, fried pickles, or chicken tenders.
Symon also uses tongs to dip paper-thin chicken breasts into its stations of flour, beaten egg, and breadcrumbs, which can prevent cross-contamination and saves you from needing to wash your hands. He also emphasizes the importance of seasoning each breading component and both sides of the chicken before cooking.