On Mar 13, 10:23*pm, isw > wrote:
> I don't recall ever seeing a recipe that called for mixing dry mustard
> into the seasoned flour for dredging any sort of meat prior to frying.
>
> Have I just not looked at the "right" recipes, or is there some more
> fundamental reason (e.g. it tastes bad)?
>
> Isaac

I've seen more than a few recipes for using dry mustard in the flour -
the most often one I use is for Swiss steak (where you tenderize the
meat with a seasoned flour mix).

N.