"ilaboo" > wrote in message
link.net...
> what do i need to know about getting bread crumb coating to stick to veal
> liver?
> i have tried coating then egg wash and coating again
>
> when i cook it it all comes off
>
> any help is appreciated

Use flour instead.

Jack Coated

"ilaboo" > wrote in message
link.net...
> what do i need to know about getting bread crumb coating to stick to veal
> liver?
> i have tried coating then egg wash and coating again
>
> when i cook it it all comes off
>
> any help is appreciated

Use flour instead.

Jack Coated

ilaboo wrote:

> what do i need to know about getting bread crumb coating to stick to
> veal liver?
> i have tried coating then egg wash and coating again
> when i cook it it all comes off
> any help is appreciated

Bread first in flour (with some seasoned salt?) then egg stuff, then
crumbs. Or wheat germ.
Edrena.

ilaboo > wrote in message hlink.net>...
> what do i need to know about getting bread crumb coating to stick to
> veal liver?
> i have tried coating then egg wash and coating again
>
> when i cook it it all comes off
>
> any help is appreciated

How about no coating at all? I think liver is best without it.

Karen

In article >, Karen
O'Mara > wrote:

> ilaboo > wrote in message
> hlink.net>...
> > what do i need to know about getting bread crumb coating to stick to
> > veal liver?
> > i have tried coating then egg wash and coating again
> >
> > when i cook it it all comes off
> >
> > any help is appreciated
>
> How about no coating at all? I think liver is best without it.
>
> Karen

The frozen, pre-sliced beef and calves' liver available in my
supermarket is so fragile when thawed that I have trouble getting it in
the pan with a sprinkling of flour. Not sure what would happen if I
tried to bread it.