The Purpose of Dredging

• A thin layer of flour on the surface of meat absorbs any moisture present on the meat's surface, ensuring the meat develops a deep golden brown crust and lots of complex, nutty flavor. The browned meat transfers this flavor to whatever dish you add the meat to. Without dredging, the meat would effectively steam as it releases moisture, slowing down or compromising the caramelization.

Basic Dredging for Pan-Searing

• The amount of flour you need for dredging depends on how much meat you're using. The aim with dredging is to cover the meat with as little flour as possible in a very thin layer. Flour introduced to meat is no longer safe to use for other purposes, so start with a scant 1/4 cup sprinkled onto a plate, into a pan or a dish. If you require more fresh flour as you go along to dredge more meat, add it to your dredging flour using a designated measuring cup. Try not to dig into fresh flour with hands that have touched raw meat, dredged or not.

Setting Up a Breading Station

• Dredging is the first in a three-step breading technique called Milanese-style, named after the city associated with the technique. Arrange three plates side by side. In the first plate, add a scant cupful of flour. Beat a couple eggs with a splash of water or milk and pour the mixture into the next plate. Then, pour breadcrumbs onto the last plate. Season all three stations to taste. Always dredge the meat in flour first, coat it with beaten egg second and lastly with breadcrumbs -- American-style or panko. Crushed potato chips or corn flakes are tasty substitutes. Shake the meat after breading to remove excess crumbs. Use this same technique for breading vegetables, such as zucchini.

The Importance of Dredging in Three Step Milanese Breading

• With Milanese-style breading, each layer allows the subsequent layer to adhere. All three layers form a resilient matrix of starch and protein that sticks to the meat: flour to meat, egg to flour and breadcrumbs to egg. If you were to use breadcrumbs alone, they would stick to the pan during searing or float away in the grease during deep-frying.