Editing Pan frying (section)

== Breading ==
Foods to be pan fried are sometimes covered with a [[Batter (food)|batter]] or [[breading]].<ref name="Gisslen 2010"/><ref name="Marcus 2013"/> Batters consist of dried ingredients such as flour or [[cornstarch]] in conjunction with liquids such as milk, water or other beverages. Breading can be as simple as dusting the food in flour or, more commonly, what is called the "standard breading procedure",<ref name="Gisslen 2010"/> which involves first dusting the food in flour (taking care to shake off the excess), then dipping it in beaten [[Egg as food|eggs]], and finally putting it into [[bread crumbs]] (or some other form of outer coating).<ref name="Gisslen 2010"/> The food is seasoned with salt and pepper prior to applying any coating. Allowing the food to rest for 15–30 minutes before frying but after applying the breading enables the coating to stick to the food with greater tenacity.