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Make your breading mixture, but don't actually bread the meat more than about 15 minutes before you saute. Having the breading absorb the blood from the meat can be a little ....not good. If you par- freeze it with the breading it should be okay though- even for a day or two.
If you freeze something that is breaded and have to thaw it before cooking it the breading will soak up all the purge and be mushy. I'd go along with Chris and bread 15 minutes or so before sauteeing.