CRUMBING

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CRUMBING

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Ingredients

Directions

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Used on everything from squid to cheese to schnitzel, coating foods with bread crumbs gives them a beautiful crispy coating when fried.

Crumbing food is a technique that is only limited by your imagination. Feel free to add some of your favourite spice mixes, ground nuts, parmesan cheese or even finely chopped dried fruits and peels to the bread crumbs. In this recipe we explain 2 different methods of crumbing. The first (using flour) is the traditional French way and yields a nice solid crispy crust, while the second (not using flour) is how many Italians coat their scaloppini and give it that light yet crispy coating.

Method 1:

  1. In a medium mixing bowl, season the flour with salt & pepper (don’t be shy as only a very minimal amount of the flour and seasoning will end up on the actual food).
  2. In a medium mixing bowl lightly beat the eggs.
  3. Add the milk, oil and stir.
  4. In a third medium mixing bowl or shallow dish, place the bread crumbs.
  5. Towel dry the food to be crumbed.
  6. Lightly dredge (coat) the food in the seasoned flour one piece at a time.
  7. Shake off the excess and place the food in the egg wash.
  8. Remove the food from the egg wash and allow it to drain a little.
  9. Place the food in the crumbs and gently coat by pressing the crumbs onto it.

 

  1. To ensure you don’t end up crumbing your fingers use your left hand only for the uncoated food and the egg wash and your right only for the flour and breadcrumb stages.

Method 2:

  1. Eliminate the flour step and season the breadcrumbs instead, everything else remains the same

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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