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