Breadcrumbs are not a necessity and very often they are not at hand at the right time. How can you brew ingredients and replace crackers?
The breading plays the role of a shell, which instantly seizes in a hot pan and prevents juices from flowing out of the dish. The term “breading” means “sprinkle with bread crumbs” in French.
– Instead of bread crumbs, you can use any coarse flour – wheat, buckwheat, corn, rye. Fine flour is not suitable;
– Oatmeal or cornflakes are fine and should be grinded in a coffee grinder. You can also just crush them with a rolling pin on a cutting board;
– You can use semolina – a golden crust will be especially successful;
– For frying meat cutlets, you can grill salty crackers or chips – just grind them into small crumbs;
– As a breading for meatballs and cutlets, you can use hard cheese (like Parmesan), grated on a coarse grater, with finely chopped herbs;
– With an unusual taste, you get dishes breaded with corn grits;
– You can also make breading from ordinary crushed crackers, but keep in mind that it crumbles quickly and does not hold the crust so well;
– A breading of nuts crushed in a coffee grinder is suitable for savory dishes – almonds are most often used for these purposes;
– You can take a crumb of white bread, soak and squeeze, then put in the freezer. Coarse grated, well-frozen sticky dough and breaded meat dishes.