Trick to achieve the perfect breading in the meat

Preparation

1. The choice of the fillet is important, the finer the better the batter will be (the fatter the breading will get more juices and spoil it)
2. It is advisable that before breading the meat we hit it with a wooden mallet on our wooden board to break the fibers of the meat
3. Normally it is breaded with breadcrumbs and egg or flour and egg, to make the perfect breading we will use the 3, egg, breadcrumbs and flour, in 3 different deep dishes and well loaded with each ingredient
4. The order of the 3 previous ingredients is important: first we will pass it through flour and shake a little to remove the excess flour, then we will pass it through an egg, which thanks to the flour soaks well, and finally through breadcrumbs
5. The oil must be very hot when we fry the fillet (be it pork, beef, chicken …) and in abundant quantity
6. If we are going to fry a lot of fillets, the first ones will be with the hot oil, but keep in mind that after 2 or 3 fillets the oil will cool down a bit, so we should wait a little for it to be very hot again so that our breading it is perfect
7. When removing from the pan, it should be placed on a plate with blotting paper to remove excess oil from the breading.