HOW TO MAKE STUFFINGS AND BREADINGS
Stuffings are used to enhance the flavor and also the moisture of a meat/fish, and they can be made of quite simple ingredients and yet provide a dramatic effect to the dish. The most common stuffing ingredients include onions, garlic, herbs, aromatic sautéed vegetables, lemons, and also fruits (often oranges or apricots). To the more complex stuffings we can count aromatic breads that are torn into smaller pieces and combined with some aromatic vegetables, herbs, mushrooms, or sausages, as well as some seasoning. The bread stuffing can be further moisturized by a stock or an egg.
Some less common stuffings make use of grains like rice or kasha that are cooked, cooled down, and then combined with other flavorful ingredients before being added to the meat or fish. Yet another kind of stuffing can be made of forcemeats, but they require more care in preparation as they need to be held over ice-cold water bath. Forcemeat stuffings are generally used for the more tender meats and fish.
In general, stuffings need to handled with care if they are not used directly and especially if they require cooking before usage, They need to be kept cool until you are about to add them to the meat or fish. And once they are cooked they need to be cooked to a temperature high enough to guarantee the death of any microbes (above 75 C/167 F is acceptable). The obvious problem is that this temperature will not be reached so easily when the stuffing is laying inside the meat, and the meat gets overcooked before the stuffing is safe to eat. In this situation you need to think when the safety is crucial, that is, some ingredients don't need to be brought to this high temperature, but others do. For example, chicken meat needs to be cooked throroughly to avoid any possible threats of salmonella. On the other hand you can be more easy on beef fillets, especially if they are quickly seared all around before roasting.
When it comes to breadings, they are designed to create a crispy and tasty surface on the meat, and they are normally fried in fat. The usual composition of a breading includes bread crumbs, flour, and egg. However, other ingredients can be used as well, along with some nice seasonings. Usually though, the meat is seasoned before it is coated with a breading.
The standard procedure is this: the first step is to coat the pat dried meat in flour. In the next station, the eggs are beaten up into an egg wash along with some water and the meat is dipped in this mixture so it gets covered on all sides. Then the meat is coated with bread crumbs (or some other ingredients like coconut, seeds, nuts, manna, herbs, paste, etc.). This step can also make use of a mix of ingredients, all depending on the type of dish you want to prepare. Any excessive coating that may stick to the meat while going through all the three steps has to be shaken off because it will create an uneven surface. Then the meat is ready and prepared for cooking. One last thing - do not use the eggs or any other ingredients that you used for breading in some other dishes since they may be contaminated with microbes from the meat. Of course, they are also "mixed up" with each other, which makes their further use inappropriate.