Gluten Free Bread Crumbs

Servings per pack: 12

Serving Size: 25g

Servings Per Pack:  7

Serving Size: 100g

Light Crispy Coating: Press chicken, meat or fish directly onto a plate of Kook A Krumb breadcrumbs. Or for no mess, add breadcrumbs to a plastic bag and shake with protein inside.

Thick Traditional Coating: First dust chicken, meat or fish in rice flour, dip in beaten egg and then press on Kook A Krumb breadcrumbs.

1. Cut chicken into bite size pieces.
2. Crumb as per instructions.
3. Heat sufficient cooking oil to cover base of a frypan and set heat to low.
4. Add crumbed pieces into pan and cook for 3 minutes each side.
   

1. Place a sliver of butter or margarine inside a thigh or breast fillet, roll the chicken and insert a skewer.
   
2. Follow the thick coating instructions.
3. Heat sufficient cooking oil to cover base of a frypan and set heat to low.
4. Add crumbed chicken to pan and fry until cooked through.
5. Serve with a few blanched vegetables on the side.

1. Baste lamb cutlets with a little french mustard and press on Herb & Garlic breadcrumbs.
2. Place cutlets under grill set to 180°C and cook for 7 minutes each side.
   
3. Serve with french beans and boiled potatoes.

Servings Per Pack:  15

Serving Size: 13g

Light Crispy Coating: Press chicken, meat or fish directly onto a plate of Kook A Krumb breadcrumbs. Or for no mess, add breadcrumbs to a plastic bag and shake with protein inside.

Thick Traditional Coating: First dust chicken, meat or fish in rice flour, dip in beaten egg and then press on Kook A Krumb breadcrumbs.

1. Coat fillets of fish as per the instructions.
   
2. Heat sufficient cooking oil to cover base of a frypan and set heat to medium.
3. Add crumbed fish to pan and cook until crumbs just turn golden (approx 2 minutes each side).

1. Beat pieces of Veal flat with a meat tenderiser to about 3mm thickness.
2. Crumb as per instructions.
3. Heat sufficient cooking oil to cover base of a frypan and set heat to medium.
4. Add crumbed meat to pan and cook until crumbs just turn golden (approx 2 minutes each side).

Ingredients:

• 1 box (200g) KookAKrumb Lemon Pepper Bread Crumbs
  
• 30gm softened butter or margarine
• 1 finely chopped onion
• 1 egg

Method:

1. In a large mixing bowl, place breadcrumbs, butter and onion and mix well to combine thoroughly.
2. Beat egg and add to mixture, and stir well to combine.
3. Stuffing is ready, use for chicken, whole fish or roast lamb.

Servings Per Pack:  13

Serving Size: 15g

1. Place Crispy Crumbs in a large bowl. In a separate bowl, whisk two eggs.
2. Coat your meat or vegetable pieces in the Crispy Crumbs first, then dip in the egg mixture and coat again in the Crispy Crumbs until all sides are coated.
3. Once all the pieces are well coated, fry them in a pan of hot oil until crispy and golden brown. Place on a plate with a paper towel to drain the excess oil. Serve with your favourite salad and enjoy!

1. Place 150g of the Crispy Crumbs into a large bowl and add 520ml of water. Mix to a smooth consistency and set aside for 10 minutes.
2. In a separate bowl, place 50g of the Crispy Crumbs. Coat your meat or vegetables in the dry crumb and then dip into the batter.
3. Fry the coated meat or vegetables in a pan of hot oil until crispy and golden brown. Place on a plate with a paper towel to drain the excess oil. Serve with your favourite salad and enjoy!
   

Ingredients:

• 300g Simply Low Carb & Sugar Crumb Coating Mix
  
• 2 large eggs
• Oil (for frying)
• 200g Cauliflower (cut into florets)

Cooking Tips: Cauliflower can be substituted for your favourite crumbed item - Crumb Coating works great with chicken breast, fish, eggplant, zucchini and loads more.

Suggested Keto oils include Olive, Avocado, Coconut, Ghee or Butter.

Directions:

1. Place the Crumb Coating in a large bowl. In a separate bowl, whisk two eggs.
2. Coat your Cauliflower pieces in the crumb coating first, then dip in the egg mixture and coat again in the crumb coating until all sides are evenly covered.
3. Once all the pieces are well coated, fry them in a pan of hot oil until crispy and golden brown. Place on a plate with a paper towel to drain the excess oil.
4. Serve with your favourite salad and enjoy!

1. Use the crumbing method to coat chicken or cauliflower pieces. Season them with your favourite herbs and spices and place them in the air fryer basket. Drizzle a tablespoon of olive oil over the nuggets and cook on a high setting for 15 minutes.