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The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared. Once the food is breaded, it is then baked, sautéed, broiled, or deep-fried to create a crispy, crunchy crust that covers the food. If the food being prepared is already moist, it is dredged in flour, dipped in eggs that have been beaten into a smooth, liquid consistency, and then breaded with the dried bread or crackers. If however, the food needs moisture it is advisable to first coat the food lightly with the beaten eggs and then dredge it in flour followed by another coating of the beaten eggs and then the final crumb coating. Always lightly shake off any excess flour after the food is dredged in flour. If desired, once the food is coated it can be air dried on a cooking rack for 15 to 20 minutes to enable the crumbs to adhere more securely to the food.
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USDA Nutrition Facts |
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| Serving Size 1 oz |
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| Calories 177 |
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| Protein 3g |
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| Total Fat 8g |
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| Total Carbohydrates 21g |
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| Dietary Fiber 2g |
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| Sugars 2g |
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| Potassium 74mg |
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| Sodium 543mg |
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| Cholesterol 0mg |
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| Serving Size 1 oz |
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| Calories 386 |
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| Protein 11g |
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| Total Fat 3g |
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| Total Carbohydrates 76g |
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| Dietary Fiber 3g |
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| Sugars 8g |
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| Potassium 246mg |
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| Sodium 1590mg |
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| Cholesterol 1mg |
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| Serving Size 1 cup, crumbs |
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| Calories 266 |
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| Protein 7g |
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| Total Fat 3g |
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| Total Carbohydrates 50g |
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| Dietary Fiber 2g |
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| Sugars 4g |
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| Potassium 100mg |
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| Sodium 681mg |
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| Cholesterol 0mg |
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Breading or Breaded term - Related Content |
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Bread Making Demonstration:Bread Using a Starter
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| Nutritional Profile of Bread | Significance of Enriched White Bread | Gluten
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The nutritional profiles for the breads listed below represent ... |
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| This Thanksgiving, serve a traditional bread stuffing to your family and friends. |
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| If you want banana bread that is a bit more distinctive, try this flavorful version made with sour cream. One bite and you’ll agree that it’s one of the best banana bread recipes you’ve ever tasted. |
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| The hardest part of making this traditional Jamaican flat bread might be finding the cassava. Look in specialty or ethnic groceries. |
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