Baked Fried Food for Everyday Healthy Meals. And the Best Way to Bread.

1 Sep

So one of my self proclaimed “specialties” is making comfort food, especially those that are usually fried, still taste delicious but in a more healthful way. I’m not talking replacing silken tofu for cream or using low fat cheese. I’m basically saying that most anything that requires a deep fryer, can be made in your oven (with the help of your broiler, learn to love your broiler). It will obviously not be exactly the same as deep fryers are magical tools that produce the tastiest of foods, but for your Wednesday night dinner cooked at home, its a great alternative. And when you are at your favorite restaurant or at the fry shack down the street, go to town.

My favorites include baked fried chicken, baked sweet potato fries (I eat these like 5 days a week), baked fish and chips, and today’s recipe, baked eggplant parmesan, which will come later this afternoon.

For this new category of the blog, Baked vs. Fried, a little prep school is necessary.

Todays Topic: How to properly bread your food without a) freaking out or b) taking two hours.

What I have found through my days back when I helped in the kitchen at Clyde, where I had to cut and bread huge boxes of green tomatoes as fast as I could to get to my real job on time, was that using medium to large metal bowls was the absolute answer.

So, unless you are breading one piece of chicken, ditch your plates and get out 3 metal bowls (any large bowl will do).

BREADING:

The three ingredients you will need are:

  • Flour
  • Eggs
  • Breadcrumbs (homemade, panko, whatever you have depending on what you are making)

Directions:

  • Put a good amount of flour in one bowl, crack and beat a few eggs into another, then put breadcrumbs in the third.
  • Line them up in this order and fill a fourth bowl with water to use to keep your hands clean. (This aids the not freaking out part, also using a fork to transfer between bowls is helpful).
  • Once whatever you are breading is prepped, put it into the flour bowl. Toss the bowl towards yourself until it is fully coated, like you would to toss a stir fry in a pan.
  • Then, move it to the egg bowl and do the same, shaking to bowl from side to side to make sure the item is fully coated.
  • Lastly, put it in the breadcrumb bowl, and toss towards yourself like the flour to ensure total coverage.
  • Repeat and fill bowls as needed to finish everything.
  • Once done, place breaded items onto a baking sheet and lightly drizzle with olive oil.
  • Bake accordingly… time and temperature will vary on what you are making.

Hope this is helpful and stay posted for Baked Eggplant Parmesan coming in a few hours!

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