MetaChat - Cooking question:

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16 October 2008

Cooking question: I have some seitan cutlets (oh, shut up; just pretend it's meat; that's what I'm doing). I want to bread them, but I don't have any eggs and I don't want to go back to the store. Advice on how to get bread crumbs to stick? I have milk, but I'm not sure that'd be sufficient....

post by: mudpuppie at: 19:33 | 16 comments

satan cutlets?

posted by BoringPostcards 16 October | 19:40

I was thinking something like a very light tempura would give you the "stick" without totally swamping the crumbs. Disclaimer: I have only tried this with meat and panko instead of crumbs and it came out pretty much like a slightly-scary commercial schnitzel. YMMV.

posted by ninazer0 16 October | 19:40

Mustard? I've done roasts that have you cover the meat with dijon mustard, then stick on bread crumbs to keep the meat moist. I'm not sure it'd work very well for frying, but maybe?

posted by occhiblu 16 October | 19:48

That's a good idea for satan.
i was going to go for a variation of the flour batter idea.

posted by ethylene 16 October | 19:58

I think the milk will work if you double-dredge. Dredge first in flour (with s + p), then milk, then back in flour again. You can even do it another time if you want, though it gets sticker the more milk dunkings you give it. I just pour a teeny bit of milk in a plate and gently lay the cutlet down on the milk, flip, then back to the flour - so it doesn't get too soggy.

This is a classic technique for fried chicken - the batter gets more layered, and puffs because you've created pockets which will turn to steam and pooch out the flour.

posted by Miko 16 October | 20:02

I think I'll go with the steam and pooch method. Thanks, Miko.

I like the mustard idea, occhiblu, but I think it would overpower the kick-ass gravy I'm making. This whole meal is, primarily, a vessel for gravy, so I'm wary of the mustard.

posted by mudpuppie 16 October | 20:26

(I like the tempura idea too, ninzero, but forgot to acknowledge it. Thanks!)

posted by mudpuppie 16 October | 20:26

I know you already have a plan, but...

Plain yogurt always works.

Sometimes I just rinse and dredge chicken breasts in bread crumbs. Bread crumbs stick on the slightly damp chicken without problems. Then I spray them with olive oil so they'll brown in the oven.

posted by LoriFLA 16 October | 20:33

I suspect the mustard plan would also get kind of soggy, so I think steam and pooch is the way to go.

Though mainly I'm just posting because I wanted to say "Steam and Pooch." Steam and pooch!

posted by occhiblu 16 October | 20:35

It sounds like a fast-movin' superhero and her plucky sidekick.

posted by Miko 16 October | 20:38

Yogurt is an excellent idea! I think I just used the last of it, but it's something I have around most of the time. Next time....

Off now to steam and pooch. Steam and pooch.

posted by mudpuppie 16 October | 20:40

Steam and pooch!

posted by occhiblu 16 October | 20:50

Steam should be the plucky side kick.
Are Satan's cutlets above or below the dimples of Venus?

Now did the pooching go?

posted by ethylene 16 October | 21:49

So pups, how did it turn out?

posted by special-k 17 October | 10:44

Well, it's going to be dinner tonight. A phone call ran a little long last night, so I ended up having leftovers.

posted by mudpuppie 17 October | 16:35

Hoping it turns out well...

posted by Miko 17 October | 19:46

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