My coating in la francese does not stick to the fish or cultets

Hi george, there are a few factors that can contribute to breading falling off. Thoroughly drying cutlets/fillets with a paper towel helps the flour adhere, and after you've dipped them in the egg and bread crumbs, shake off excess breading and place breaded items on wax paper then in the fridge for 30 minutes to let everything firm up. My husband swears that pressing the flour and bread crumbs firmly onto the item helps the breading stick, but be careful not to put too much pressure on delicate proteins. Also, make sure your oil is hot enough and handle the breaded items very gently in the pan (turn only once). If I'm cooking in batches, I like to arrange a rack over a baking sheet and place it in a low oven (preheated to 200), then place cooked breaded items on the rack as I finished cooking the rest. This not only allows the food to stay hot without much risk of overcooking, but leaving them undisturbed with the dry heat seems to actually improve the coating -- it turns out crispier and adheres better. Hope that helps! -Maddy