S
Spiritwolf
Guest
I just want to know how everybody cooks their breadcrumbed meats. Everything from Chicken to steak, to Pork,to fish,to veal,anything that can be crumbed. If I do mine on hot heat with oil+Butter my crumbs burn, But if I do it on Low heat,the oil soaks into the crumbs, that is not tasty, so, is there an easy way, without burning the crumbs and without having oil soaked crumbs, but making sure the meat or steak or my chicken Breast is cooked all the way through without being under or over cooked. I cook a lot of Chicken Kiev and as you know, they are a thick piece of meat, should I try the oven cooking after I have pan fried a bit till Golden, if so how long would certain pieces of meat take to be done in the oven, Like Chicken Kiev for instance. I keep burning the crumbs, it doesnt matter how low or high the temp. is, It is a bit hard to calculate how long to cook for, Can any one HELP PLEASE!!!! Maybe a new style of cooking them or a new recipe, and please I am not talking about minced meat, where you have to keep grounding it and squashing it , till it crumbles, like in Spagg Bol, it is a piece of meat, Steak or Chicken, not a Mince. Thanks Everybody