Here the chicken is dredged, then it’s dipped in egg and gently fried in olive oil and butter.

If you want a thicker, crispy crust then you need to bread the food.ĭredging is commonly used to fry fish, or thin chicken cutlets, like in this chicken francaise dish. If you want a thin coating on food, that won’t alter the taste too much, then dredging is the way to go. Which technique to use depends on what you’re making. You ever have something breaded where there’s a pocket of air between the food and the breading so you can just lift it off? That happens when you don’t dredge first. Why add an extra step? Because coating the food with flour first will help the breading stick. When breading however, you should always dredge with flour. What is dredging and breading?ĭredge – To lightly coat food with flour, breadcrumbs, cornmeal, etc., before frying.īread – To coat food moistened with liquid (such as milk, egg, etc.) with breadcrumbs, flour, cracker meal, etc.įood that is dredged may or may not be breaded. It’s really not difficult, the hardest part is trying not to make a mess!įollow a few simple steps and you can look forward to delicious dinners like pork schnitzel or these delicious fried chicken thighs. If you're planning to serve it this way, we recommend doubling the sauce ingredients.Learning a basic dredging and breading technique will open up a whole array of recipes for you. Go all out on the variations and try Chicken Piccata Pasta or Sole Piccata.Ĭhicken piccata is often served with pasta or a grain like rice to soak up the delicious sauce.Substitute Romano or Asiago for the Parmesan.Use half chicken stock and half dry white wine.Add sautéed garlic, mushrooms or onion, or a combination.Try these other chicken piccata variations: Or, if you don't have capers but do have meaty green olives in the pantry, you can chop them small and add them to the dish. But, the flavors in this chicken dish are certainly Italian/Mediterranean-olive oil, wine, lemon, brined capers, Parmesan cheese, and fresh herbs.Ĭapers aren't everyone's cup of tea, so feel free to leave them out even though they do add a briny bite to the dish. In Italy, it's more common to see veal piccata than chicken piccata, and there's a chance that the use of chicken is an Americanized version of the Italian veal dish. The exact origin of this dish is unknown, although it certainly has its roots in Italian cooking.

Culinary define dredge