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Why do you have to dip the meat into corn starch or flour before dredging it through the egg mixture then the actual breading mixture? What does the first corn starch/flour do?

Why do you have to dip the meat into corn starch or flour before dredging it through the egg mixture then the actual breading mixture? What does the first corn starch/flour do?

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[–] • 3 pts

I'm not cook or anything but I imagine it gives the egg wash something to stick to. Like lightly roughing up a surface before you paint it.

[–] [deleted] • 1 pt

Pretty much it. The initial flour/starch step can be skipped if the meat is thoroughly dried but it's more efficient to use flour.