Breadings for Meat
and Stuffing Tips

Breaded chicken fingers, breaded pork chops, fried chicken, chicken fried steak, comfort food at its best.

 Most breadings begin with coating the meat in flour and then dipping in beaten eggs followed by a coating of bread crumbs or cracker crumbs.

We can do the same. Go ahead and coat your meat with gluten free flour, then dup in beaten eggs and finish it off with a coating of gluten free bread crumbs or cracker crumbs.

Tip #1 Never throw anything away.

This is why you NEVER throw away any stale bread or bricks that you may have made by mistake. Just because that brick will never make good sandwiches or toast does not mean it cannot have a decent life as bread crumbs or stuffing. In fact, heavy bread makes great stuffing cubes or croutons.

For bread crumbs, pull out your food processor and pulse your bread that has been cut into cubes until it is fine crumbs. Spread them out on a baking sheet, pop in your 350 degree oven and toast till dry, stir a couple of times. Let cool, bag up, label and place in your freezer for long term storage.

For stuffing cubes or croutons, cube up your bread. Coat it with olive oil or melted butter and add some seasonings to perk up the flavor. Place on your baking sheet in the same 350 degree oven and bake until dry and crunchy, about 30 minutes. You can store these in your cupboard for 2 to 3 weeks or place in the freezer for longer storage.

Tip #2 Who says we have to use just bread crumbs?

What? You didn't make any bricks lately and you ate up all your yummy bread? Shame on you. Okay. Let's peruse the pantry. Hmmm, I see you have gluten free cereal in here. Perfect! Let's crush that up and use it in place of bread crumbs. Makes a great crunchy coating and the kids really like that fruity flavor. ( I usually use plain, bland cereal, but you never know).

You could use parmesan cheese, almond meal, finely chopped up nuts, coconut, anything that will adhere to your piece of meat or seafood and enhance the flavor.

Tip #3 Slow and steady wins the race.

After breading, pan fry your meat slowly in a hot fat and a heavy skillet until tender ( give or take 15 min. a side). If you're watching your saturated fats, go ahead and bake in the oven, but watch carefully. You don't want to dry out your meat. Hard tack is not appealing.

Make sure to try out the Chestnut Stuffing. It is a wonderful way to use up your bread experiments.