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  • What is Crumbing? (French & Italian Crumbing Explained)

What is Crumbing? (French & Italian Crumbing Explained)

Posted on Apr 21st, 2015
by Paul Hegeman
Categories:
  • How To’s
French & Italian Crumbing Explained

Used on everything from squid to cheese to schnitzel, coating foods with bread crumbs gives them a beautiful crispy coating when fried.

Crumbing food is a technique that is only limited by your imagination. Feel free to add some of your favourite spice mixes, ground nuts, parmesan cheese or even finely chopped dried fruits and peels to the bread crumbs.

In this recipe we explain 2 different methods of crumbing. The first (using flour) is the traditional French way and yields a nice solid crispy crust, while the second (not using flour) is how many Italians coat their scaloppini and give it that light yet crispy coating.

French & Italian Crumbing Explained

What Is Crumbing

Paul Hegeman
Use this crumbing recipe for anything from schnitzels to zucchini and mushrooms.
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Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Spices
Cuisine International
Servings 4 servings

Ingredients
  

  • 2 cups dry bread crumbs
  • 1 ½ cups plain flour
  • 3 eggs
  • 2 tablespoons extra virgin olive oil
  • salt
  • black pepper freshly ground

Instructions
 

Method 1:

  • In a medium mixing bowl, season the flour with salt & pepper (don’t be shy as only a very minimal amount of the flour and seasoning will end up on the actual food).
  • In a medium mixing bowl lightly beat the eggs.
  • Add the milk, oil and stir.
  • In a third medium mixing bowl or shallow dish, place the bread crumbs.
  • Towel dry the food to be crumbed.
  • Lightly dredge (coat) the food in the seasoned flour one piece at a time.
  • Shake off the excess and place the food in the egg wash.
  • Remove the food from the egg wash and allow it to drain a little.
  • Place the food in the crumbs and gently coat by pressing the crumbs onto it.
  • To ensure you don’t end up crumbing your fingers use your left hand only for the uncoated food and the egg wash and your right only for the flour and breadcrumb stages.

Method 2:

  • Eliminate the flour step and season the breadcrumbs instead, everything else remains the same

Notes

crumbing
Tried this recipe?Let us know how it was!

Related: What is Chiffonade?
Related: What Is Braising?

Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.

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