Culinary Technique - Breading
When we bread vegetables, we encase them in a crust that protects them from high cooking temperatures. This keeps them crisp and juicy at the same time. Classic breading is done with flour, egg whites and breadcrumbs or panko, a coarser Japanese version of breadcrumbs. If you want a thicker crust, use the whole egg. To give it more flavour, you can add herbs or grains, like sesame seeds. The flour can also be replaced by quinoa flakes. You can also bread vegetables, meat or fish by applying a coat of breading and then browning them in the oven or broiler.
- Clean and wash the vegetables. Chop them up.
- Dip them successively in flour, beaten eggs, and breadcrumbs.
- Pan fry or deep-fry them, as you prefer.