Breading is a very cool thing. It is needed not only to simply “be”, it performs quite practical functions: it envelops the product, and thereby protects it from drying out.
Try toasting a piece of chicken breast until it is deliciously crispy. You will not succeed, because this crust will be dry like a biscuit, and it will rip your mouth off!
But if the same piece is breaded, then there will be a crust (breading) and tender juicy meat.
Best of all, breading made in three layers performs its functions. The first is flour or starch (although I prefer flour), the second is a beaten egg, the third is flour or something larger and more structured.
Today we will talk about something "larger and more structural".
Most often, simple breadcrumbs - homemade or store-bought - are used for third layer breading. Everything is good in them, except that the crackers quickly get wet upon contact with moisture.
But they have one definite plus: bread crumbs have a neutral taste (if there are no additives in them) and therefore do not change the taste of the finished dish. This plus becomes a big minus, because the taste gets boring over time and seems dull. So what to do?
Change the breading!
Option one
To begin with, you can mix bread crumbs with smoked paprika and bran. This homemade mixture goes well with meat patties. You can cook both chops and chicken pieces in it. In general, everything except vegetables is fish. The crust is crispy, fragrant, with such a pleasant aftertaste.
Proportions - for two hundred grams of bread crumbs, a spoonful of smoked paprika and fifty grams of fine ground bran (can be replaced, by the way, with a product that is sold in stores under the name "Siberian cellulose").
Option two
Nut breading is a versatile piece. It can be made from crushed walnuts, from almonds, from hazelnuts, in general, from anything - it depends on imagination and financial capabilities, because nuts are not cheap these days. And you can make it from a simple peanut (in theory, it is not a nut, really).
The only thing worth considering: peanuts go with all products, including fish, like almonds. But walnuts and hazelnuts are best used when breading meat and chicken. But this is my opinion, you may like other combinations.
Option three
Sesame or coconut flakes. And this and that gives a very interesting taste (though different, you know). The only thing is that both products have a very "loose" structure and do not adhere well to the product. So you need to make the first two layers of breading - flour and egg - very so... solid. And just as thoroughly roll the product in sesame or coconut.
Option four
Cheese breading - mmmm, delicious. Someone loves fish in it, someone loves vegetables, but I love everything (but it is harmful, bad and high in calories). It is not difficult to make cheese breading: mix the grated cheese on a fine grater with a small amount of flour, roll the product in a third layer in this mixture and... voila, in a frying pan!
Bon Appetit!