Breading for cutlets?

[aandd]

I hae some turkey cutlets that I'd like to bread and cook, but don't know what to use for the breading? I've read of an alternative to bread crumbs before, but can't find it.

Any ideas?

 

[jenscats5]

1) Check out the Recipe Thread! in the Women's Forum - I'm pretty sure there are some suggestions in there.....

2) Try stale (pulse in a food processor) wheat bread or use oatmeal, wheat bran, flax meal, almond/chickpea flour.....or use a High Fiber Cereal you pulse in a food processor to get the consistency you'd like....

 

[vin01]

Many recipes call for Corn Flakes (or a generic substitute) if you don't have bread crumbs. Try the stale bread, I have done that before, turns out ok.

 

[Sanel27]

1) Check out the Recipe Thread! in the Women's Forum - I'm pretty sure there are some suggestions in there.....

2) Try stale (pulse in a food processor) wheat bread or use oatmeal, wheat bran, flax meal, almond/chickpea flour.....or use a High Fiber Cereal you pulse in a food processor to get the consistency you'd like....

She is handy ha, not only does that avatar look but this girl also knows her way around the kitchen

 

[Lifterforlife]

My wife just made some tonight...outstanding. She takes whole wheat bread, toasts it, the puts it in the oven to dry it out really well. Grade it, add 1/2 cup parmesan cheese, roll your meat in egg, and then in the breading. Great stuff. Cook in some olive oil.

 

[vin01]

^^ Yeah, the parmesan cheese really makes it I think.

Add some Parmesan, ground black pepper, and some Italian-mix spices, and BAM!

 

[obiwan9962]

1) Check out the Recipe Thread! in the Women's Forum - I'm pretty sure there are some suggestions in there.....

2) Try stale (pulse in a food processor) wheat bread or use oatmeal, wheat bran, flax meal, almond/chickpea flour.....or use a High Fiber Cereal you pulse in a food processor to get the consistency you'd like....

jens points out the most common ones
but you could just brown it at a good medium high heat not moving it so it crust naturally
i do this often especially with chicken and salmon
often i cook it 80% on the first side
it will naturally pull away form the pan and not stick
it will also caramelize and have a wonderful flavour
do use oil sparingly but use good oil....olive/walnut/hazelnut/asian seasame
these add a tad of flavour as a bonus
jens

 

[pierce652]

why not just use bread curmbs? its such a thin layer...not like yours slathering it on them. Id be more worried about the oil needed to fry them.

 

[obiwan9962]

why not just use bread curmbs? its such a thin layer...not like yours slathering it on them. Id be more worried about the oil needed to fry them.

the breadcrumbs just don't stick
if you want to bread the entire thing you need to dredge it in flour first
then dip in an eggwash then the breadcrumbs

an alternative way is to just lay the piece of whatever on a baking tray and put a layer of breadcrumbs on top and moisten with melted butter or oil and bake

with anything breaded, count it as a minimum of 2 grams of carbs per breaded item

 

[easy]

Kapt'n Crunch cereal.....