| Nutrient | Content | Reference |
|---|---|---|
| Calories | 395kCal | 395kCal |
| Proteins | 13.35g | 13g |
| Fats | 5.3g | 5g |
| Carbohydrates | 67.48g | 67g |
| Dietary fiber | 4.5g | 5g |
| Water | 6.51g | 7g |
| Ash | 2.87g | 3g |
| Vitamin B1, thiamine | 0.967mg | 1mg |
| Vitamin B2, riboflavin | 0.403mg | 0mg |
| Vitamin B4, choline | 14.6mg | 15mg |
| Vitamin B5, pantothenic | 0.552mg | 1mg |
| Vitamin B6, pyridoxine | 0.121mg | 0mg |
| Vitamin B9, folate | 164mcg | 164mcg |
| Vitamin B12, cobalamin | 0.35mcg | 0mcg |
| Vitamin E, alpha tocopherol, TE | 0.08mg | 0mg |
| beta Tocopherol | 0.04mg | 0mg |
| gamma Tocopherol | 0.76mg | 1mg |
| tocopherol delta | 0.18mg | 0mg |
| Vitamin K, phylloquinone | 6.6mcg | 7mcg |
| Vitamin PP, NE | 6.634mg | 7mg |
| Potassium, K | 196mg | 196mg |
| Calcium, Ca | 183mg | 183mg |
| Magnesium, Mg | 43mg | 43mg |
| Sodium, Na | 732mg | 732mg |
| Sera, S | 133.5mg | 134mg |
| Phosphorus, P | 165mg | 165mg |
| Iron, Fe | 4.83mg | 5mg |
| Manganese, Mn | 0.919mg | 1mg |
| Copper, Cu | 255mcg | 255mcg |
| Selenium, Se | 25.2mcg | 25mcg |
| Zinc, Zn | 1.45mg | 1mg |
| Starch and dextrins | 59.66g | 60g |
| Mono- and disaccharides (sugars) | 6.2g | 6g |
| Glucose (dextrose) | 1.82g | 2g |
| Maltose | 1.92g | 2g |
| Fructose | 2.46g | 2g |
| Arginine | 0.552g | 1g |
| Valin | 0.6g | 1g |
| Histidine | 0.296g | 0g |
| Isoleucine | 0.544g | 1g |
| Leucine | 0.963g | 1g |
| Lysine | 0.43g | 0g |
| Methionine | 0.232g | 0g |
| Threonine | 0.427g | 0g |
| Tryptophan | 0.162g | 0g |
| Phenylalanine | 0.655g | 1g |
| Alanine | 0.483g | 0g |
| Aspartic acid | 0.766g | 1g |
| Glycine | 0.488g | 0g |
| Glutamic acid | 4.123g | 4g |
| Proline | 1.366g | 1g |
| Serine | 0.662g | 1g |
| Tyrosine | 0.398g | 0g |
| Cysteine | 0.278g | 0g |
| Phytosterols | 8mg | 8mg |
| Saturated fatty acids | 1.203g | 1g |
| 16: 0 Palmitic | 0.674g | 1g |
| 18: 0 Stearin | 0.529g | 1g |
| Monounsaturated fatty acids | 1.023g | 1g |
| 18: 1 Olein (omega-9) | 1.023g | 1g |
| Polyunsaturated fatty acids | 2.06g | 2g |
| 18: 2 Linoleum | 1.874g | 2g |
| 18: 3 Linolenic | 0.186g | 0g |
| Omega-3 fatty acids | 0.186g | 0g |
| Omega-6 fatty acids | 1.874g | 2g |
The word "breading" comes from the French word "paner", which means "sprinkle with breadcrumbs." Breading is necessary so that pieces of meat, vegetables, fish retain their juiciness during frying, and the product itself does not absorb excess fat. Breading contributes to the fact that a specific crust is formed on the products during frying, which does not let the juice out and the fat in.
Breading gives the fried products a beautiful ruddy appearance, and the dish acquires new flavor notes. In most cases, we use breadcrumbs as a breading. They are inexpensive in the store, affordable and practical to use. And besides, they can be easily prepared at home by drying and chopping bread that has remained unused and stale.
However, sometimes it happens that you forgot to buy breadcrumbs and remembered this already in the process of preparing the dish. What to do? Run to the store, leaving the preparation of the dish? It turns out that breadcrumbs can be easily replaced with other products that every housewife always has on hand.
When baking, breadcrumbs can be replaced with flour, semolina, corn grits, chips, salted crackers, nuts, corn or oatmeal. Choose the replacement you like best.
Recipes with the ingredient corn grits
Recipes with the ingredient semolina
Recipes with the ingredient wheat flour
Recipes with oatmeal
Recipes with walnuts
Step 1
For work, we need flour, semolina, corn grits, cereals, nuts, a food processor.
Step 2
The simplest and most affordable replacement for breadcrumbs is flour. Flour breading sets off the taste of products and gives them an appetizing look. The coarser the grinding of flour and the lower its grade, the better. You can use wheat, rice, buckwheat, oat, chickpea, corn flour. Chops, fish, meat, and vegetables are breaded in flour.
Step 3
Semolina is an excellent breading. It allows you to get a denser, crispy and grainy crust, unlike flour breading.
Step 4
Corn grits are great for breading fish, the crust is bright, crispy, appetizing.
Step 5
Flakes can also be used in place of breadcrumbs. It can be wheat, buckwheat, corn or oat flakes. This breading will give the dish a special look and flavor.
Step 6
Before using the flakes as a breading, grind them in a food processor to fine crumbs.
Step 7
Nuts are a fragrant and very interesting breading. Such breading enriches the taste of the dish and makes it more nutritious. Excellent nut breading for meat, chicken and fish.
Step 8
Before use, grind the nuts in a food processor until fine crumbs.
When preparing dishes, housewives often use breadcrumbs. They are added to the filling, breadcrumbs are added to the dough under the juicy filling, baking strudel and yeast rolls. In breadcrumbs, we bread cutlets, chops, fish, chicken, meat, vegetables.
Breadcrumbs fried in butter are used to sprinkle dumplings and boiled asparagus beans. You can make your own breadcrumbs at home. It's cheap and affordable, as you can use bread that's already a little stale for crackers.
Breadcrumbs can be prepared for the future from any kind of bread. The type of bread will affect the taste of crackers. For example, brown bread crumbs will have a richer flavor, but also a darker color.
When cooking, you can mix different types of bread. And unnecessary bread slices can be stored in the freezer until the required amount is collected in order to cook these crackers.
Recipes with the ingredient white bread
Step 1
For work, we need a baking sheet, a food processor, a knife, a kitchen board, bread (250 g).
Step 2
Cut the crusts off the bread. If the bread was not sliced, but in one piece, cut the bread into slices.
Step 3
Lay the slices of bread in a single layer on a baking sheet.
Step 4
Send the baking sheet to the oven, preheated to 160 ° C for 20 minutes. Flip the bread to the other side while baking and continue the process.
Step 5
Break the toasted slices of bread and send them to a food processor (nozzle - a metal knife).
Step 6
Chop into crumbs.
Step 7
Sift the crackers, and chop large pieces again.
Step 8
Our breadcrumbs are ready.
Required products :
Method of preparation :
Cut the garlic clove (peel it beforehand), put it together with the parsley in a food processor, add the bread crumbs, lemon peel, milk and olive oil. Grind until smooth.
Rub the fish fillet with salt and freshly ground black pepper, fry in hot oil (three minutes on each side).
Put in a pan, spread the parsley paste evenly over the fish and place for 7 minutes in an oven preheated to 200 degrees.