Crusting, or the coating of meats, poultry and seafood prior to cooking, is a simple and versatile way to add interesting textures and flavor combinations to almost any dish. Crusting can be done with a variety of spices, cheeses, breadcrumbs and nuts, or with less traditional ingredients such as sesame seeds or coconut. This technique seals in moisture, adds texture and flavor and makes for a great presentation.
Create a delicious crusted dish by following these simple steps:
 |
|
Parmesan Crusted Tilapia |
| • |
First, select a lean, thin cut of what you want to coat. This will prevent the coating from burning before the inside is thoroughly cooked. |
|
|
| • |
Next, determine what ingredient(s) you will use in the crust, then chop or process them until they are crumb-like in size.
Choose one of the following ingredients or create your own combination:
| - |
Combine grated Parmesan cheese with crumbled breadcrumbs for a coating similar to the one in Olive Garden’s Parmesan Crusted Tilapia. |
| - |
Finely chopped peanuts, almonds, cashews, pistachio or macadamia nuts create a rich and flavorful crust. |
| - |
Spices such as red pepper, cumin or Italian herbs including rosemary, oregano and sage add a zesty and lighter-style layer. |
| - |
Sesame seeds or baked shredded potatoes add a wonderful crunch and texture. |
|
|
|
| • |
Start by dipping the meat, poultry or seafood in flour, shaking off any excess. Next, lightly coat in egg whites. Then, pat crumbs on one or both sides and place on a cooling rack to air-dry in the refrigerator for 20 to 30 minutes. |
|
|
| • |
Now, it’s time to cook. For thicker cuts of meat, poultry or seafood, preheat the oven to 450 degrees F. On the stove top, heat oil in a large nonstick, bake proof pan. Sauté food in the pan for approximately two to three minutes on each side until golden and a crust begins to form. Place pan in the oven and cook until desired level of doneness or internal temperature is reached. |
|
|
| • |
Thin cuts of meat, poultry or fish with heartier crusts can be sautéed on the stove top until cooked through; while foods with a very delicate crust or a crust only on top should be baked in the oven and left unturned. |
|
|
