Hey guys, a couple of you are saying you were having trouble with the coating not sticking to the meat. I didn't add the traditional breading method of flouring and dipping in egg wash for two reasons.
The first of which is that I wanted the cleanest flavors possible and to not have the breading be to heavy (adding eggs and flour not only makes the breading thicker but they also add flavor)
Secondly, the meat itself is sufficiently moist enough to hold the coating if pressed into the meat.
Also please note that the pan MUST be hot. If the pan and oil are not hot then the coating will absorb the oil helping for the breading to separate and the breading is likely to stick to the pan.
I hope this information is helpful for future people making the recipe.
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Hey guys, a couple of you are saying you were having trouble with the coating not sticking to...