I am making a dish for twelve people that I guess you could call tuna Milanese (Bittman calls it tuna veal style). I will use a typical bound breading.
I would like to bread the cutlets in five hours in advance. My ideas are:
1.) Bread them and put them in the refrigerator on a wire rack covered loosely with wax paper.
2.) Bread them and put them in a large tray on a bed of ½ inch of bread crumbs and cover with another ½ inch of bread crumbs that I think will absorb any moisture. Put the tray in the refrigerator covered loosely with wax paper.
Does anyone have any opinion on how to best proceed.
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