How to replace breadcrumbs for cutlets, how to do it correctly, and in what cases

Do you like cutlets? Then you definitely need to know that this dish can always be prepared in different ways, changing its taste thanks to the use of different types of breading. What can you roll the cutlets in? These include classic crackers, flour, nuts, cereal and much more.

Do you want the breading to stick to the cutlets better? Then pre-moisten each semi-finished product in egg wash or lezone (an egg mixed with milk or cream, sour cream or water, mayonnaise or yogurt), and then roll it in a dry breading mixture.

What to roll the cutlets in

We present to your attention an excellent selection of breadings for the most delicious homemade cutlets.

• To make the dish as crispy as possible, you should first dry out the white bread, twist it in a meat grinder, and then roll the cutlets in it.

• Prepare the lezon: beat the egg with salt and black pepper, add 1 tbsp. l. milk (water), roll the cutlets in classic breading, and then in the egg. This way you can get an appetizing crust and retain the juice inside the dish.

• To make hedgehog cutlets, which are prepared according to the Georgian recipe, you need 3 breadings at once: wheat flour, beaten egg, large crackers.

• Take wheat flour and potato starch in equal proportions. Stir and coat the cutlets generously.

• Cutlets in sesame or flaxseeds will be very tasty. Only the process of frying such a dish in a frying pan should not be long. They need to be cooked in the oven.

What are breadcrumbs made from?

Breading (from the French paner - sprinkle with bread crumbs) of products in crushed breadcrumbs before frying helps preserve juices, sealing them inside and preventing them from leaking out during cooking.

Most often, dried white bread, ground to crumbs, is used for this. Sometimes certain spices are added to the finished breading to add flavor.

For example, allspice and black pepper, dried basil or rosemary. This should be taken into account before preparing different dishes - for example, fish is combined with seasonings that are best not used if you plan to cook veal schnitzel.

Rating of the most popular breadings

Each housewife prefers her own type of breading. According to surveys of women, everyone prefers their beloved, so which is the most popular?

These are the unusual variations of breading that may be present in your kitchen. This will allow you to get an original and unique taste of your favorite dish every time. Whether it’s a spicy recipe for onion cutlets, fish cutlets or classic meat cutlets.

Each housewife prepares cutlets in her own way, using little tricks to achieve the most delicious result.

We have collected for you the most popular secrets of preparing this simple dish. These secrets will make your cutlets food worthy of the gods.

What can you replace breadcrumbs with?

If you are limited in time and do not have time to dry the sliced ​​loaf in the oven and then chop it, pay attention to other products that will help replace breadcrumbs.

Wheat flour for breading

The easiest way is to bread fish or Wiener schnitzel in regular wheat flour, which is almost always found in any kitchen, as it is more often used for baking.

Wholemeal flour

An appetizing golden crust on a juicy meat cutlet can be obtained if you use any coarse flour: rye, corn or buckwheat.

Bran breading

Not only easy to use, but also a useful replacement option is bran, which is used to bread vegetables, seafood and chicken.

Corn flake bread crumbs

Oatmeal, buckwheat or corn flakes are also suitable for breading - before use, they can be crushed in a coffee grinder or with a rolling pin on a cutting board. The ground flakes are great for making nuggets, combining well with the flavor of chicken breast.

Nuts and seeds instead of breadcrumbs

A spicy breading will be made from chopped nuts (walnuts, almonds, peanuts), sunflower seeds and sesame seeds; Before use, nuts must be peeled and slightly dried in a hot frying pan.

What to use in salads, baked goods and cutlets instead of eggs

Chips breading

Cutlets and chops will get a crispy crust if you roll them in crumbs from crackers, chips or corn sticks - crushing them with a rolling pin is easy, it takes just one minute, and an excellent alternative to breadcrumbs is ready.

coconut flakes

An unusual replacement method is offered by the cuisine of Southeast Asia - there chicken dishes are breaded in coconut flakes, and our housewives went further and sprinkled cheesecakes with it before frying.

Is it possible to replace breadcrumbs with semolina?

You will get a coarse crust on the finished dish if you use semolina instead of breadcrumbs - thanks to it, poultry fillets, fish and cutlets will remain juicy inside.

Grated cheese coating

As a substitute for breadcrumbs, grated hard cheese (Parmesan, Rokiškio, Džiugas) is quite suitable - cutlets and schnitzels with such breading will be extremely tasty.

Don’t get upset and give up your culinary experiments if you find that there are no breadcrumbs. Look at your kitchen shelves - you'll probably quickly find a replacement for regular rusk crumbs. Have fun experimenting!

The meaning of breading

Breading is usually a mixture of wheat flour (or wheat crumbs) and a binding ingredient - raw egg (sometimes with the addition of milk, mustard, herbs, spices). The breading envelops the product with quite a decent layer, as if putting specially selected clothes on it. First comes flour (sometimes rice or corn starch) to make the surface of the product dry and rough, then an egg, which allows new clothes to stick, and again flour, which is responsible for the texture of the food. Chefs often experiment with this third layer by adding ground nuts (nut breading), shredded hard cheese (cheese breading), bread crumbs of different sizes, crackers, or even breakfast cereals.

Breading

Regardless of the content, breading allows all the heat of deep-frying to reach the product through a thick shell, complemented by an air “pocket.” The heat spreads evenly and more gently, preventing the tender meat from drying out from the fury of the boiling oil. The breading itself, of course, suffers because it takes all the heat on itself. It becomes stronger and drier - this is how everyone gets their favorite crispy crust. This opposition and, at the same time, harmony - softness and crunch - is an indicator of a properly prepared dish.

Cooking breaded cod

How to prepare minced meat and make cutlets

1. Before chopping meat, remove all veins, films, bones and cartilage from it.
2. If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
3. The minced meat must be kneaded well with your hands and beaten - this way it will be saturated with oxygen. You can do this in a pan with high walls so as not to dirty the kitchen. In this case, you need to throw the minced meat several times to the bottom of the container.
4. It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes to rest. After this, it should be mixed again.
5. You need to make cutlets with wet hands so that the minced meat does not stick to your fingers.
6. Try to form cutlets of the same size, do not make them too small: the larger the cutlets, the juicier they are. Pat the cutlets with your palms so that they are even and without seams.

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Why do housewives love breading?

Breading helps keep the shape of the products during frying, and also protects them from moisture evaporation, so they do not lose their juiciness and softness.
Thanks to the protective shell, the semi-finished product does not burn in a hot frying pan, and the finished food retains valuable nutritional properties and acquires new shades of taste. Various types of breading radically change the perception of familiar dishes, striking with an unexpected range of flavors and piquant aroma. This is interesting: 7 mistakes you shouldn’t make while shopping

How to add more flavor to breading without breadcrumbs?

Some components enhance the taste of breaded meat and improve its consistency. Here are some of our suggestions.

Salty pretzels and sticks

Combine crushed pretzels and sticks with a rolling pin with flour or use alone to create a crispy coating for nuggets. They will be very good with either garlic sauce or tomato salsa. You don't have to season the meat additionally: the breading will completely take on the mission of adding flavor during baking or frying.

Cornflakes

Combine crushed corn flakes with your favorite seasonings and add to gravy pork tenderloin or chicken breast. You can leave the flakes whole and fry them in deep oil to maintain an interesting consistency that children will especially appreciate.

Learning to bread correctly

The secret of perfect breading lies in the use of lezon - a scrambled egg with milk, kefir or cream, into which semi-finished products are dipped before breading.
This is necessary so that the breading mixture sticks to the cutlets better, however, if you are working with wet “raw materials”, you can get by with just eggs or not use the mash at all, since excess moisture prevents the formation of a golden brown crust. Semi-finished products breaded in breadcrumbs can be perfectly stored in the refrigerator or freezer for a long time. Flour breading requires immediate frying, otherwise semi-finished products will lose their aesthetic appearance. To obtain a harder crust, double and triple breading is used, which is an alternation of several layers of leison and breading mixture.

Method one - cook it yourself

To prepare, you need to take wheat bread or a loaf. It's best if it's from yesterday. Cut into small cubes. Sprinkle with vegetable oil on all sides. You can pre-mix it with chopped garlic, salt and dried herbs to taste. Fry in the oven at +180°C until crispy.

Then cool and grind, turning through a meat grinder. You can also grate it or grind it with a blender using the butterfly attachment in the “pulse” mode.

It is important to make crumbs from the crackers, and not turn them into a homogeneous mass. This is, of course, the most “correct” replacement option. But it takes time. By the way, you can make breadcrumbs this way for future use.

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The concept of the culinary term “breading”

Both the term itself and its interpretation imply pre-processing of products. It acts as a kind of “layer” between the product itself and the surface of the pan. Breading can be liquid or dry.

By liquid we mean batter. And dry breading is crushed bread crumbs, flour or ground cereal. Sometimes spices or dry herbs are added to the breading to add new flavor notes. This will help with further frying or baking:

• give the dish new flavors due to a beautiful, crispy crust;
• maintain juiciness and protect products from evaporation of liquid;
• significantly reduce the destruction of many vitamins;
• make the product durable so that it does not fall apart during frying;
• give an appetizing look to the finished dish;