amysarah is a trusted home cook.
I usually do the classic flour/egg wash/bread crumb process (all seasoned with s&p, and optionally whatever else you desire for your dish - a pinch of cayenne, paprika, handful of grated parm, herbs, etc.)
I think the trick to its sticking is doing the breading at least an hour or two ahead, and let it rest on a wax paper lined pan or tray (lightly covered) in the fridge until you're ready to fry. Use either a non-stick skillet or well-seasoned cast iron, get the oil nice and hot, and try to flip only once, when the underside is brown and crisp. But for me, the rest in the fridge is the key part to keeping the breading intact and adhered while frying.
Oops - In the second paragraph, it should read "the trick to its adhering to the meat is doing the breading..." ("Sticking" is a little confusing there.) And where is that edit button?!?
Please enter a valid email address.
Well played. You deserve a cookie.
The tragic tomatoes' finishing school
Make Sad Tomatoes Happy Again!
Dessert, Sans Oven
Never-Ending Olive Oil
Drink Your 'Maters!
50 Finds Under $50
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.