A coated and fried food item, often savory, derives its name from the method of preparation involving a breadcrumb or similar coating. Common examples include cutlets of meat, poultry, or fish that have been treated in this manner before being cooked. The coating imparts a distinct texture and flavor to the final product.
The culinary technique significantly enhances the palatability and appeal of many foods by providing a crispy outer layer. This method extends beyond taste, as the coating can also help retain moisture during the cooking process, preventing the inner ingredient from becoming dry. Historically, such preparations have served as a method for preserving or extending the shelf life of certain ingredients.
