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Breading for baking

Breading for baking

What could be tastier on the table than a nice breaded and golden cutlet in a pan?

Definitely one of my most popular dishes, here in my kitchen!

But… these are fried foods; fried with all the precautions to keep them dry and light but always fried!

The need to stay a little further away from fried food led me, after many consultations of articles and experiments at home, to try a safe and tasty recipe for beautiful baked cutlets ...

But not will come to the table in a new guise only the cutlets (whether they are Milanese, Viennese or whatever you want), of chicken, pork or veal, but also some nice slices of eggplant or zucchini, for those who, in addition to fried food, want to avoid meat ...
and so prepared, they are a marvel!

I have experienced (and enjoyed with pleasure) some cutlets of all kinds, from meat to fish and I have clearly varied the breading by adding to a fixed base, flavorings and additional ingredients depending on the main ingredient and the final preparation.

Now, starting as always with the ingredients, let's start cooking!

ingredients:

Basic breading

breadcrumbs or dry bread

g.

200

grana

g.

100

parsley

TS.

2

extra virgin olive oil (v. Note)

TS.

2

salt and pepper

q.s.

Optional flavors

garlic

clove

1

rosemary

Ad Lib.

thyme

Ad Lib.

Origan

Ad Lib.

olive

Ad Lib.

capers

Ad Lib.

anchovy

q.s.

To bread

flour

q.s.

beaten eggs

q.s.

basic breading (as above)

q.s.

These doses are definitely indicative:
to everyone, according to the taste and the main ingredient, the full freedom to modify them!

 

Preparation:

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Start by preparing all the ingredients on the counter ...

… And then pass the ingredients into the mixer first dry then completing with parmesan, oil and parsley.

Keep aside while you prepare the rest.
This preparation, if desired, can also be made the day before (and if desired, it can be made in good quantity for a supply in the freezer).

Then proceed with the usual procedure:
in the case of veal or pork we will pass it first in the flour, then in the beaten egg and finally in ours breading for baking (if you want to use whole chicken breasts, it is advisable to marinate them in milk for half an hour, before passing, well drained, in flour).
The best result will be obtained, according to my experience, by passing the cutlets a second time in the egg and then in the breading.

Preheat the oven, static, to 200 ° C, place a sheet of parchment paper in a pan of the appropriate size and lightly oil it (if the breading is rich in oil, this is not strictly necessary).

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Arrange the cutlets (meat, vegetable or other) sprinkle them with a little extra virgin olive oil and bake them at 200 ° C for about 25 minutes and in any case until they appear golden.

Depending on the thickness and type of ingredient, times and temperatures may slightly vary

 (in the case of Provencal-style tomatoes, for example, the temperature will be kept at 170 ° for 30 minutes, adding, if necessary, a few minutes of final browning under the grill).

 

Now all that remains is to get to work and, once cooked ...

bon appetit!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • Nothing prohibits using this breading even for classic cooking in a pan.
    Or also, as a friend of Palermo suggested to me, for grilled cooking (directly on the grill and being very careful!)
  • Oil: the oil in the breading, when cooking in the oven, also serves to replace that minimum of fat (and enhancing the flavor) that is minimally absorbed by the breading during frying in a pan.
  • See also: in preparation ...

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