Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 55

In Italy, difficult food is made appetising for children by coating it in breadcrumbs: veal, chicken or lamb is hammered until thin, then concealed in a crust (see here). It is a proven means of getting children used to the flavour of real meat and away from fast-food nugget culture. You can also use the technique for plaice, prawns, green vegetables such as courgettes – in fact anything that you may not normally get past their suspicious minds on the basis that it is not chips. Crumbed food can be fried in a shallow layer of olive or sunflower oil. Keep an eye on the temperature; the food should emerge from the pan golden, not mahogany.