A coating of crumbs used on such foods as meat, poultry, fish and vegetables. Breading made with soft or fine dry bread crumps is the most common type, but other ingredients, such as crusted crackers, crushed cereal, flour and cornmeal also are used. The term also refers to the process of coating a food in egg or milk. The breading adds flavor and texture to the food and helps keep it moist during frying or baking.