Full name of the product: Bread Crumbs for Meat
Ingredients: Breadcrumbs, premium wheat flour, garlic, paprika, spices (nutmeg, dill, mustard seed, black pepper), yeast extract, salt
Directions: Dip the prepared pieces of chicken, turkey or duck into a beaten egg, roll them in bread crumbs and fry them in heated oil.
Coating with bread crumbs is an additional way of preparing food for frying that helps to keep it juicy and fragrant, get an appetizing crusty crunch, and add some new, original shades of flavor. It also helps to prevent food from getting too dry when cooking. With bread crumbs, meat and vegetables will be much tenderer and juicier, with beautiful golden-brown crust.
Meat is the oldest food product in the human’s diet. It has been used for almost as many millennia as the fire. It shall be noted that the quality of raw meat does not always destine and predetermine the quality of the final product or dish. If you choose a proper method of cooking with regard to the type of the chosen meat, use it skillfully and observe the hygiene requirements to storing meat at home (no more than 1.5 days in the fridge), you will certainly cook a high-quality dish with good taste and aroma characteristics. The best meat for frying is tender meat that takes little time to cook.
Tapeza™ Bread Crumbs for Meat that are made for fried dishes from beef, pork, etc. They will preserve the juice, taste, and aroma of the main product and help to get an appetizing golden brown, crispy crust.
A tip from Trapeza: Place the fried pieces of meat on a paper towel or a tissue to absorb excessive oil. This way you will not only get a crispy crust but also lessen the amount of fat in the final product.
No less important is the size of the bread crumbs. Crumbs less than 1 mm in size are too small close to flour and will not be able to ensure a juicy crunch; crumbs more than 2 mm in size are very large and thus will be likely to fall off the product and stay in the frying pan; 1.5 mm is considered the ideal size.
Also be sure to inspect the packaging carefully before buying: It must be hermetically sealed and undamaged as bread crumbs absorb excess moisture like a sponge and get saturated with extraneous (not always pleasant) aromas.
Good bread crumbs should have homogeneous color; if you see little black particles, it means that they have been made of burnt bread and that the production technology was violated.
To fry a ready-made dish in bread crumbs, you need to heat vegetable oil in a pan, and the amount of oil shall be enough to almost cover the fillet.