Chicken, veal cutlets, whole fish, or fish fillets can be coated with different ingredients, but the end result is always moister meat.
Coat with flour
Food that has been coated with flour before being sautéed is cooked meunière and is usually served with frothy butter and lemon juice.
- Coat food with flour.
- Sauté over high heat in clarified butter.
- Pat off any burned butter and put the food on plates or on a platter.
- Pour out the cooked butter.
- Sprinkle the foods generously with lemon juice.
- Heat fresh whole butter in the pan until it froths and pour it over the food.
- Serve immediately.
Coat with flour and beaten egg
Flouring and then dipping in a beaten egg make a light coating between meunière and a heavier breading. Prepare as above. The French call this à la parisienne.
- Coat with flour, beaten egg, and fresh bread crumbs
Coat the food first with flour, dip it in beaten egg, and then dip it in fresh bread crumbs (à l’anglaise). Prepare as above.
Coat with flour, beaten egg, and parmigiano-reggiano
- Using finely grated parmigiano-reggiano instead of bread crumbs makes this coating à la milanaise.”