It is very important that the pieces of food you select for breading are thin, with a thickness of approximately one or fingers. This is the case because if the food is cut in thick pieces, it is likely that the crust will burn by the time the inside is cooked.

The enjoyment of a breaded food also lies in the correct ratio between crispy crust and the flesh of the food. If the ratio of the food is too great, the sense of the crust will be lost.