Breading and Shallow-Frying

Set up three dishes: seasoned flour, beaten egg, then crumbs or more flour. Use one hand for the dry dishes and the other for the wet. Let the coated pieces sit for ten minutes so the coating sets. Fry in about 1 cm of oil at medium-high heat, turning once. Season every layer, not just the flour. A crust with no salt in it tastes flat no matter how crisp it is.