Breading is an operation that consists in passing a food in breadcrumbs, then fried. It is important that the bread adheres perfectly to the food so that it does not come off during cooking and eventually forms a homogeneous and golden crust, for this reason it is customary to first immerse the food in the beaten egg. The breading can be repeated a second time in order to make the final crust more compact and crunchier; it is essential to use dry breadcrumbs. If breadcrumbs in packages is used, it is advisable to check that it does not smell stale or rancid (which can occur if the bread comes from seasoned bread).