What to use for breading cutlets other than breadcrumbs: it will be tasty and juicy
Cutlets have long ceased to be the hallmark of the holiday table, but that does not mean they are no longer cooked less often.
It's just that meatballs and other semi-finished products have become everyday dishes. But even in this case, they should remain festively juicy and tasty.
Breading, which is most often used as breadcrumbs, will help preserve the juices. There are other options that are no less tasty and appetizing.
What to use for breading cutlets
Even if you run out of breadcrumbs, you can make them yourself by simply drying white bread or a loaf in the oven, and then putting the breadcrumbs through a meat grinder or grinding them in another convenient way.
There are more complex, multi-component options.
1. Try rolling the cutlets in a mixture of flour, beaten egg and medium-ground breadcrumbs.
The cutlets are dipped in this batter before being placed in the frying pan.
2. Mix wheat flour and potato starch in a 1:1 ratio. Roll the cutlets in this mixture before frying.
3. Fans of original recipes can use sesame or flax seeds instead of flour and dry bread. However, the seeds can burn in a frying pan, so after lightly frying the cutlets, they are brought to readiness in the oven.
And the last thing that can help out the housewife is semolina. The recipe will especially appeal to those who are used to seeing a thin and crispy crust on cutlets.
