Chicken Breast Florentine

After dredging in flour, dipping in egg/water mix and coating with breadcrumbs & grated Parmesan cheese, the NYT (p.188) recipe wants the chicken breasts chilled for an hour before cooking. WHY?

First, I'd suggest writing the NYT and asking the food editor... however, an educated guess is so the "breading" sets and adheres... Correct me if you find I'm wrong! That's all I can imagine, however, I doubt it's entirely necessary.

[Pete]

It is a good idea to cool what you have just breaded. It allows the breading time to set. This only needs to be done if you have something that can ooze out of the breading, like cheese or a puree. For things like just meat bread then bake, or fry right away. After you have chilled the product allow it to warm briefly so that the center wont be cold when the product is golden brown. Also another quick dip in the breadcrumbs right before frying will insure a crisp outside.

Thanks, both of you, for your answers. Allowing the breading to set makes sense. I'll buy that as the reason. Be back soon with another question.