Made pork chops last night. Flour, then an egg with some milk beaten into it, then bread crumbs. I started to wonder how much difference, if any, it makes to use just milk, or just beaten egg, or a mix of the two, in the 2nd step.
I kinda want to ask Alton Brown. If anyone would know how the different proteins affect the final outcome, it’d be him.
Well, the first thing that comes to mind from my experience is how well the breading sticks to the food being coated, after that differences in cooking, taste and texture, and possibly appearance of the finished dish
I would expect egg to stick a little more firmly. I’d also expect them all to taste a little different. But this DOES seem like a fun experiment to try at home.
I’m basically asking if anyone here has already done so. There’s just 2 of us in the household, so it’s not like I’m breading vast quantities of anything at once.