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Broccoli, steamed and breaded

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Ingredients for 6 servings:

  • 2 heads of broccoli
  • 5 eggs
  • salt and pepper
  • 200 g breadcrumbs
  • n. B. Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Divide the broccoli into florets, wash, and cook briefly in boiling salted water for about 2-4 minutes. Drain and let drain well in a colander. Crack the eggs into a plate and mix with a little salt and pepper. Place the breadcrumbs in a deep plate. Heat a pan with oil. I used about level 9 of 12 possible levels on a “standard” ceramic hob. Now roll the broccoli florets first in the egg and then in the breadcrumbs, giving them a nice coating. Then fry in the pan until lightly golden brown. Tip: This method also works for cauliflower.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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