Wednesday’s In the Know: Breading Proteins – Taking Ordinary to Extraordinary
Before you grill tonight’s chicken breast, think about ways in which you can take it to another level simply by breading it! That’s right, same protein, same cooking technique, just a lovely crusty shell offering tremendous flavor and conversations!
From crushed almonds and pistachios to cornflakes, panko, flour, coconut flakes and even almond flour, your imagination is your only limitation! Heck, for the right purpose and intention, even graham crackers and gingersnap cookies could be tasty!
Breading 101: Whisk 2 eggs together in a rimmed plate or round pie dish. Salt and pepper protein before dipping both sides in the egg mixture. Think of the egg acting as a glue for the crust. Next, dredge protein in crust mixture pressing the breading into the protein on both sides creating a crust.
To Cook: Cook protein as you normally would in a hot lightly oiled pan flipping halfway through until crust is golden brown in color and protein is cooked all the way through. Note: If crust takes on too much color before it is fully cooked through, transfer oven safe pan or a wire rack inserted in a baking sheet, into a preheated 375ºF oven until an inserted meat thermometer registers the desired internal temperature.
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Cheers to starting a new tradition around The Table Together!
Founder and true believer in the power of bringing people around The Table Together!