View allAll Photos Tagged breadcrumbs
Kale
Caper-anchovy vinaigrette. endive. arugula. pecorino toscano. breadcrumbs. ($11)
Bestia
Los Angeles, California
(September 19, 2014)
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The Bramble hedge outside a sports club along the Bridgewater Canal is home to lots of Sparrows, many of whom came out today for some breadcrumbs.
Adapted from the recipe for fava bean burgers, page 194 of Yotam Ottolenghi's Plenty.
three quarter teasp cumin seed
three quarter teasp coriander seed
three quarter teasp fennel seed
6 cups spinach (I used less, as I didn't have enough at hand)
three quarter lb potatoes
fresh green chile / chili , to taste
2 cloves garlic, crushed
3 tablesp cilantro/ fresh coriander
6 tablesp dried breadcrumbs (panko is good)
1 egg
freshly ground black pepper (to taste)
Cook and mash the potatoes, and mix them with the other ingredients. Oven bake at 350F for approx 20 minutes.
Serve with lemon wedges (optional)
Deep-fried Squid in Panko Breadcrumbs with a Side of Ranch Dressing.
(At my favorite restaurant - Zono Sushi, Lake Avenue, Pasadena)
recipe:
2 large boneless/skinless chicken breast cutlets
Progresso Italian flavor breadcrumbs
2 eggs
flour
juice of 2-3 lemons
coconut oil
1. Use a meat tenderizer mallet to beat each piece of chicken to uniform thickness (about a quarter inch thick).
2. Marinate chicken pieces in lemon juice for about 20 minutes (depending on how strong you want the lemon flavor). Make sure that you use enough lemon juice so that the chicken pieces are completely covered in the lemon juice while sitting in the dish/bowl. I pierce the chicken pieces with a fork so that the lemon juice will really permeate the chicken well. Place the dish in the refrigerator while they marinate.
3. After 20 minutes, remove the chicken from the lemon juice and pat each piece dry on a paper towels.
4. Place three separate dishes near the chicken. Fill the first with some flour, the second with some bread crumbs and the third with the eggs (beaten). Coat each piece of chicken with flour on both sides (it will help absorb the moisture so that the bread crumbs will adhere better), then dip each piece into the beaten egg, then coat each side of each piece with the bread crumbs, being sure to press down heavily with your hand on each piece of chicken so that the breadcrumbs adhere very well.
5. Heat about 3 tablespoons of the coconut oil in a skillet on medium heat and then cook the chicken for about 3-4 minutes on each side.
*I have found that the best way to cook these is to cook them on a low-medium flame so that the chicken cooks through before the breading gets browned too much.
**If you want especially intense lemon flavor, I recommend using the juice of freshly-squeezed lemons rather than the bottled lemon juice. It does make a difference in the flavor. In the past when I had used bottled lemon juice, I could barely taste the lemon flavor in the chicken but when I use the fresh lemon juice then the chicken has a much more noticeable and strong lemon flavor. Also, you don't want to marinade for longer than 20 minutes because that affects the texture of the chicken beyond that and it the acid in the lemon juice may make the chicken have a dry texture.
serves: 2
Chicken escalope deep fried in breadcrumbs, covered in bƩchamel sauce and melted cheddar cheese. Its original name was 'Escalope Parmesan'
Ā© 2014 Tony Worrall
27th instalment in the Food project series
My own take at Southern US cuisine. Tasty crab cakes. Because I do not cook with eggs, I used my non-dairy vegan mayo instead. I shredded a couple of breadcrumbs from project 22. I added pre-panned onions, carrots and parsley to the breadcrumbs and the mayo to make a nice mixture with shredded surimi (faux-crab). I coked the mixture in the oven for about 20 minutes. To go with the crab cakes, I prepared a curcuma (tumeric) mayo. Very good but I could not achieve the consistency of regular crab cakes.
Please comment
Organic pork chops in a coating of flour, beaten egg and breadcrumbs...
... with potato croquettes and side salad of romaine lettuce, red bellpepper and cucumber with a yoghurt dressing (see picture further below).
*) The genuine "Wiener Schnitzel" is made from veal; when any other meat is used it has to be called "Schnitzel viennese style" or "Viennese schnitzel from pork".
***
Schnitzel "Wiener Art" *)
Bio-Schweineschnitzel in einer Panade aus Mehl, geschlagenem Ei und Paniermehl...
... mit Kartoffelkroketten und einem Beilagensalat aus Rƶmersalat, roter Paprika und Gurke, dazu ein Joghurtdressing (siehe Bild weiter unten).
*) Das echte Wiener Schnitzel wird aus Kalbfleisch gemacht. Wird es mit anderem Fleisch zubereitet, muĆ es als "Schnitzel Wiener Art" oder als "Wiener Schnitzel vom Schwein" deklariert werden.
Custom cheese blend tossed with penne pasta, topped with buttered panko breadcrumbs, and oven-baked till golden brown
Last Friday we were delighted to welcome Breadcrumb Trail director Lance Bangs for a post-screening Q&A chaired by Jeremy Pritchard from Everything Everything.
Photo credit: Ana Cunha
Mostly from Smitten Kitchen's Chicken Milanese ( smittenkitchen.com/2009/01/chicken-milanese-an-escarole-s... but I changed it a bit:
1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon of water
1 1/2 cups panko bread crumbs
1/2 cup grated parmesan
1 tsp italian herbs (I added this)
Chicken tenders
Kosher salt and pepper
Extra-virgin olive oil, for frying
2 cloves of garlic added to the oil (I added this)
Make the chicken milanese: Set up a standard breading procedure in three wide deep plates. Fill one with flour, one with the beaten eggs, and one with the panko and grated cheese. Season the chicken breasts with salt and pepper. Using one hand for dry things and one hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for at least one hour. [Do ahead: You could even prep these the night before, to save time. Cover them loosely with plastic wrap in the fridge.] (E: I didn't refrigerate, I put in the freezer for a few minutes)
Pour olive oil and garlic into a large saute pan until it reaches a thickness of about a half an inch ā better a little more rather than a little less. Bring to a medium-high heat. Test the oil by flicking flour or bread crumbs into the oil. If it doesnāt sizzle, wait! When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about four to five minutes on the first side and three to four minutes on the second. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt.
~~~~~~~~~~~~~~~~~~~~~~ All my recipe from here:
Place the chicken back into the cast iron skillet (pour out the oil) and cover the chicken with Parmesan and Mozzarella cheese, a coat of spaghetti sauce and more cheese. Bake in the oven at 350* for 30 minutes or until the cheese has browned a bit.
Serve over pasta.
Bitterballen (plural of bitterbal) are a savoury Dutch meat-based snack
They are deep-fried breadcrumb-covered balls with creamy meat-ragout fillings, traditionally made with beef, beef broth, flour, and seasonings.
They are typically served with a small bowl of mustard for dipping.
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In essence, Ebi burger (Ebi filet-O) is baby shrimp (whole) breadcrumbed patty with thousand island and egg.
Blogged: gapey.blogspot.com/2010/11/four-cheese-mac-and-cheese.html
Topped with bacon and toasted panko crumbs
Panko Chicken Schnitzel Burger with radish and fennel slaw AUD14
Tasty chicken with crisp panko crumbs, and a great fresh tasting radish and fennel slaw, but I prefered to eat them separately to better taste the chicken!
Miss Jackson
(03) 9534 8415
2/19 Grey Street, St Kilda VIC 3182
Reviews:
I made a half recipe of this with jarred spaghetti sauce and italian seasoned bread crumbs instead of adding all the spices to crumbs
2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
A gluten based breadcrumbed schnitzel served with truffle risotto - yum!
Recipe available now at www.melbedggood.com/recipe-german-vegetarian-wiener-schni...
Capri Pork Chop - French cut pork chop rolled in breadcrumbs and pan-fried
Served over spinach & sausage penne pasta
Fresh Cheese
Persimmon, preserved fruit leaves, onion syrup, caramelized breadcrumbs.
Twelve Days of Christmas
Day 5: Ben Sukle
The Restaurant at Meadowood
St. Helena, California
(December 14, 2017)
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