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What to use for breading cutlets: experienced chefs named 3 unexpected options
09.12.2023 15:30
The question of breading cutlets is always relevant, since this is an important stage of working with the dish.
Some housewives refuse to bread the meat at all, but in this case the meat product may turn out dry and hard.
Most often, the choice falls on standard crackers - store-bought or homemade. But you can experiment with other products.
What 3 options can be safely considered?
Chips
Yes, this option cannot be called healthy, but such cutlets will simply amaze you with their quality and taste. To do this, chips of any flavor will need to be slightly crushed.
After that, we bread the cutlets and proceed to the usual frying. Since there is a large selection of chips, you can achieve very interesting combinations.
Semolina
For many housewives, this option has already become the main one, since semolina works great as breading. The cutlets turn out beautiful and very tasty.
Corn flour
If you haven't tried this type of flour yet, you should fix that. It has good taste qualities, but its main "merit" is not even in this.
Thanks to this breading, the color turns out amazingly golden.
