Not much to this one, another recipe from Mark Bittman's How to Cook Everything: The Basics. I guess the new skill developed here is the breaded crust. Easy enough. One suggested variation I might try sometime: using miso instead of egg as the glue for the bread crumbs. More seasoning might be nice. Bittman suggests the typical herbs: tarragon, oregano, rosemary, cilantro or mint in place of the parsley in the basic recipe. I'm thinking something with a bit of heat would be nice: paprika or old bay, perhaps.
You know, I'm not that big on breaded meats.
ReplyDeleteThey are part of my German heritage. I always have some affection. But unlike my ancestors, I believe in spices.
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