Buzz
Breading is a true delight. The crunch of well-done breading has the power to transform simple weeknight meals into something special. Think of a lightly breaded trout fillet, a pork chop with a crispy edge, or a chicken breast with just the right amount of crunch.
The problem with breading is the mess it creates. Traditionally, you set up three bowls: one with flour, one with egg wash, and one with breadcrumbs. You use one hand for the coating process, keeping the other hand clean.
The reason I avoid this old-school method is the hassle. Making the egg wash, the inevitable waste of flour and breadcrumbs that can't be reused, and the extra dishes just aren't worth it.
When I’m cooking just for myself and need something quick or simple, I skip the fuss. Sometimes I'll flour something without going all out on breading. It helps a bit with texture but doesn’t add much flavor.
I started thinking about it and realized that the breading process itself doesn’t really contribute much flavor. The egg wash? It’s the breadcrumbs that carry the flavor, while the egg wash's main job is to provide stickiness.
I often coat my proteins with various sauces and mixes, and mustard is one of my go-to’s—especially a grainy, flavorful mustard that I ferment myself. I wondered if, like mayo, mustard could act as the binder for breadcrumbs. So, I grabbed my crumb container from the freezer, tried it on a pork chop, and saw that the breadcrumbs stuck after a light mustard brushing. The real test was whether they’d stay on during frying.
It worked amazingly well, and since then I’ve used it for all kinds of proteins, from fish and scallops to chicken quarters, and my absolute favorite, roast beef. It’s not just that the breadcrumbs stick; the mustard itself adds incredible flavor.
Mytour has previously suggested using mayo for this purpose, sparking a conversation about other sauces that might serve as a better binder for breading than an egg wash. Options like oyster sauce, duck sauce, ketchup, tomato sauce, and of course, caesar dressing, were all considered.
Silicone brushes are a game-changer in the kitchen. They're easy to clean and help you use less sauce, as the bristles don’t absorb it. Pick a mustard you like: Think pork tenderloin with honey mustard, a bold grainy Poupon, or a zesty Chinese mustard on a slice of eggplant. Brush one side of large scallops with a wine vinaigrette mustard. Apply it lightly—it doesn’t need to be thick, just make sure to coat it well.
Next, sprinkle breadcrumbs over the mustard-coated protein and press them in. Sear the breaded side in a hot pan with oil or butter over medium-high heat. You don’t need to bread every side (I usually do just one), but make sure the temperature isn’t too high or the breadcrumbs will burn. On medium heat, you can let the protein crisp up nicely before flipping.
Continue with your recipe as usual. You’ll notice that the mustard’s crispiness and flavor won’t overwhelm the dish—just a pleasant boost of flavor and texture.
