Adding A Little Crunch

Breading a protein provides more flavor and texture to a normal dish. Here at H3, we choose to 100% avoid any frying. The breading procedure below provides a "fried illusion".  When a protein is breaded properly then baked, it will deliver a lot of satisfaction and only a few additional calories.

Panko is a Japanese breadcrumb with a coarser texture. We commonly use this breadcrumb at H3 for its crunchy texture. On the other hand, whole wheat flour and all purpose flour will create a very thin breading.  When using flour, mix 1/2 whole wheat and 1/2 all purpose—you will benefit with more fiber and protein but won’t notice the strong wheat flavor often formed with using all whole wheat flour.

Step 1: Set up your mise en place: protein, egg beaters and bread crumbs or panko. Add more flavor by adding seasonings to your breadcrumbs such as dried basil, onion powder or dried oregano.



Step 2: Dip protein into egg beaters, then breadcrumb mixture and shake any excess breadcrumbs off.

*HINT: Use one hand for the dry mixture while dipping and one for the wet mixture. It will help keep your hands from becoming breaded themselves.*

 

Step 3: Bake protein at 375° F until desired doneness.



Step 4: Enjoy with your favorite sauce and vegetables.



*You can also bread your favorite vegetables. Try breading zucchini, they will turn into magical zucchini fries.*

Step-by-Step: How to Seed a Tomato

Roma tomatoes are my preference when cooking. I find that a roma tomato is sweet, while an heirloom tomato (the tomato most people buy at the grocery store) is tart.  Seeding a tomato will create a consistent texture in your recipes.   





1. Quarter your tomato.



2. Slice the seeds/innerds off.



3. Dice the tomato to make many recipes such as our Black Bean and Corn Salsa!