How do you keep "stuff" attached to the meat you're trying to grill? Say if I wanted to do breaded cutlets or something like that?
1. Dry the meat thoroughly with paper towels. It's wet or slimy, nothing will stick to it.
2. Coat the meat with flour.
3. Dip in beaten egg.
4. Coat with bread crumbs.
For an even thicker coating, go back to step 2 and repeat.
Basically, the flour sticks to the meat, the egg sticks to the flour, and the bread crumbs stick to the egg. Voila, total adhesion.
In addition to Cody's four steps, it also helps to let the coating set up a bit before you put it on the grill. At least I know it really helps before frying something coated.
I would let it “rest”, uncovered in the fridge for 30 or 20 minutes before trying to fry, grill, etc. it so that the coating sets up. ;-)
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