Simple, Crunchy Crumb Coating (No Oil, No Fry)

SIMPLE & healthy CRUNCHY CRUMB COATING recipe

A big hello to everyone here in MLHS community!

Here is a new recipe for you. It's an easy crumb coating which jazzes up your proteins (chicken, veal, fish, tofu etc) by giving them a lovely crunchy texture without using any oil or deep fryer.

PREP TIME

• Prep | 15 m

• Cook | 5-10 m

INGREDIENTS

• Sourdough bread- just the crusts and/or ends of a good quality sourdough loaf

• Dry spice mix of your choice (eg garlic and herb)

• 1 egg

• 1-2 tablespoons plain flour

• Protein of your choice (eg chicken or other meat, fish or tofu.

PROCEDURE:

1. Heat oven to 200 deg Celsius fan-forced (390 deg Fahrenheit).

2. Break up your pieces of crusts and loaf ends. If they are fresh, pop them in the freezer to harden up a little.

3. Blitz them in a food processor until you have bread crumbs.

4. Pour breadcrumbs into a bowl and mix through dry spice mix to taste.

5. Lightly whisk the egg in a bowl (one egg will be enough for 1-2 serves, use 2 eggs if making more than that).

6. Spread flour over a plate.

7. Dip your protein in the flour, making sure it's lightly and evenly coated. Then dip it in the egg, making sure it's evenly coated and let the excess drip off. Then dip it in your crumb mix making sure you have even and full coverage.

8. Place crumbed protein on a baking tray and cook until golden and protein is cooked through. (About 10mins for chicken schnitzel fillets and just 5mins for the thin veal sizzle steaks pictured).

9. Serve with your favourite steamed vegetables.

Enjoy! 🙂

Lexie (Mike's sister)

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