breadcrumb coating

Colloquial Polish (19/?)

Colloquial word for ziemniak m - potato

kartofel m

Dzisiaj na obiad mamy kartofle, mizerię i kotlet schabowy
Today we’ve got potatoes, mizeria and kotlet schabowy

Notes:
Many regions in Poland have their specific names for potatoes. For instance:

  • kartofel m - Upper Silesian language (but it’s known in the whole Poland)
  • pyra f - Poznań subdialect
  • grula f - Podhale subdialect
  • bùlwa f - Kashubian language

mizeria - a Polish salad consisting of thinly sliced or grated cucumbers, often with sour cream though in some cases oil (source)

kotlet schabowy - a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel, but made of pork tenderloin (with the bone or without), or with pork chop (source)

Originally posted by itadakimasu-letmeeat

Recipe: Fried Eel

Description: Greasy but flavorful.

Game ingredients: Eel, Oil

This recipe restores 75 energy and 30 health. It gives a +1 Luck bonus and can be obtained from George after reaching 3 hearts. It sells for 120g. 

Difficulty: Easy, 15 minutes. Serves 5.

The serving size is as such because although this dish is actually very tasty, it’s not easy to eat a lot of it in one sitting. It should be eaten as an appetizer.

-1 Eel
-1 cup breadcrumbs
-¼ cup ketchup
-1 teaspoon pepper
-1 tablespoon horseradish
-Lemon wedges (optional)

Spread the breadcrumbs over a cutting board or a sheet of wax paper. Rinse the eel in water and then roll it in the breadcrumbs to fully coat it.

In a frying pan, drizzle just a few tablespoons of oil or butter in the pan, just enough to thinly coat the bottom. Heat over medium-high heat, and drop the eel in. 

Fry the eel on both sides until the breadcrumbs start to brown, then reduce the heat to medium-low. Cook for about 4 minutes on each side til the breadcrumbs are well-browned and the eel is fully cooked. 

In a small dish, combine the ketchup, pepper, and horseradish to make a fish sauce. 

Serve the eel with the wedges and sauce. The best way to eat this is in small portions.

The eel has a light taste, but the bulk of the flavour comes from the sauce, and the crunch of the breadcrumbs offers a good contrast to the tender fish. In my opinion, it’s much better than the spicy eel. 

-SVR

3

Half-Moon Croquettes with Garlic Aioli from TERA Online

A traditional croquette is, in its most basic form, a fried bomb of pure deliciousness. It usually contains mashed potatoes and some form of meat, as well as numerous other options including cheese, herbs, onions, mushrooms, and other vegetables. The possibilities are endless. That being said, these croquettes are quite basic but no less delicious for being that way. They’re stuffed with spiced lamb and rolled in panko to give them an extra crispy crunch. The garlic aioli compliments them very well and I’ll be the first to say that I may have spoiled my dinner by eating a few too many of these tasty croquettes.  

- MJ & K

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Recipe of the Day: Giada’s Parmesan-Crusted Pork Chops
Over 900 home cooks agree: Giada’s crispy pork chops are simply the best. Perhaps that’s because they hit the skillet with an added layer of Parmesan cheese before the coating of breadcrumbs, giving it a delightfully crispy and flavorful crunch.

Tofu Escalope Milanese with Caper & Raisin Salsa

Ingredients

400g (14oz) firm tofu 
½ tbsp rosemary, very finely chopped 
zest and juice of 1 lemon 
350g (12oz) tomatoes, finely chopped 
2 tbsp raisins 
1½ tbsp salted capers, rinsed and soaked for 10 minutes 
1 tbsp balsamic vinegar 
7 tbsp extra-virgin olive oil 
350g (12oz) green beans 
100g (3½oz) fresh breadcrumbs 
60g (2oz) pine nuts, toasted and crushed 
2 tbsp sesame seeds, toasted 
freshly grated nutmeg
Flaxseed meal (3 tbsp)

For the Tofu

Cut the drained tofu into 12 slices, each about 0.5cm (¼in) thick, and place in a large shallow dish. Mix the rosemary, lemon zest and juice in a bowl. Season. Spoon half the marinade over the slices, flip them and spread with the rest. Cover and leave at room temperature for an hour.

For the Salsa

Mix the tomatoes, raisins, drained capers, vinegar and 1 tbsp olive oil. Season and set aside.

Green Beans

Blanch the green beans in boiling water for five minutes, drain and rinse under cold water. Preheat the oven to 120°C/250°F/gas mark ½ and have two shallow bowls ready.

The Shallow Frying of Tofu

In one mix the breadcrumbs, pine nuts and sesame seeds; in the other prepare the flax dip (9 tbsp water, 3 tbsp flaxseed meal)

Heat 2 tbsp of olive oil in a frying-pan. Take a tofu slice from the marinade, dip it in flaxmeal mix then coat with breadcrumbs. Repeat with the other slices. Fry on a low heat for two minutes each side, checking that the breadcrumbs do not brown too fast. Keep the first batch warm in the oven while you cook the second.

Make the Meal

Put the final 2 tbsp of olive oil in another frying-pan and stir-fry the beans for about two minutes. Season and sprinkle with generous gratings of nutmeg. Serve the tofu with the green beans and the salsa.

Recipe adapted, converted and made Jain based on original recipe by Vava Berry on www.telegraph.co.uk/

Replace the store-bought frozen fish sticks in your freezer with a better-for-you version featuring fresh tilapia and a whole-wheat breadcrumb coating.

Recipe of the Day: Ina’s Parmesan Chicken        
Ina adds easy flavor with a simple Parmesan-breadcrumb coating. Top each hot chicken breast with a fresh, lemony salad and dinner is ready in 30 minutes flat.

We made it back to grandma Melissa’s house in Omaha last night, and I immediately went to work fixin’ supper. I made eggplant parmesan and the yum pasta dish that director daddy made for us when we were in Chicago. Some peeps aren’t fans of eggplant, but anything coated in breadcrumbs, pan fried, then smothered with red sauce and cheese couldn’t be half bad, amirite? Here’s how to make it:

  • Cut an eggplant into half-inch slices, sprinkle the slices with kosher salt, then let the eggplant sit in a colander in the sink. The salt will release some of the water from the eggplant, which will make the slices easier to fry. I dunno, I guess you can let the eggplant sit in the salt for 20 minutes or so?
  • When the eggplant is ready, dredge the slices in flour, then in an egg wash, then in breadcrumbs mixed with parmesan cheese. Fry the breaded eggplant slices in some canola oil until crispy, then set aside.
  • Meanwhile, prepare the sauce. I made a really simple sauce that included: crushed tomatoes, minced garlic, diced onion, diced red pepper, oregano, fresh basil, and some tomato paste. I dunno, I guess you make the sauce however you make sauce.
  • Assemble the eggplant parmesan in a pan like you’d assemble a lasagna: Layer slices of fried eggplant with mozzarella cheese, sauce, and fresh basil.
  • Bake in a pre-heated oven at 375° for 50 minutes or so.
  • Voilà! Gosh, this was a terribly vague recipe. Sorry.