Quote:
Originally Posted by Aoife
I think it's easier to seal up if you don't care about low calorie, relatively. But if you care, and aren't using breadcrumbs and potentially some starches and stuff, it becomes more difficult.
Which is funny, cuz I've made chicken kiev with no problems, and you think it'd be harder to stop butter from leaking than cheese, but *shrug*
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I've seen some recommendations to use hazelnut flour for breading. Not having tried it I can't say how well it would work, but it sounds good.