Batter from crackers

You might think that it is not necessary to use batter when preparing dishes. But it is precisely this that makes meat or fish tastier. When frying meat without such a “coat,” moisture evaporates from it. The meat becomes dry and tough. And the batter from crackers forms a protective layer. It becomes crispy when fried, but the ingredients inside remain soft and tender. The recipe for batter with breadcrumbs and egg is very simple. You can use store-bought breadcrumbs. They should be free of lumps.

1. Calories
   176,62 kcal
2. Protein
   11,86 gram
3. Fat
   9,73 gram
4. Carbohydrates
   11,62 gram
5. ~ Time
   5 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Chicken egg

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   3 pcs. = 180 g
2. Breadcrumbs

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   30 g
3. Salt

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   1 tsp. = 7 g
4. Black pepper ground

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   0.5 tsp. = 2.5 g

Steps:

1. 
   Wash the eggs with soap and dry them with a paper towel. Prepare a whisk and a small bowl.
2. 
   Prepare a batter from crackers. Take a dry, clean bowl and crack the eggs into it. Mix them with a whisk so that the yolks and whites become one mass. Add salt and ground black pepper to the egg mixture. Stir. Add breadcrumbs to eggs. Stir so that there are no lumps. The batter for chops made from eggs and flour is ready. It should turn out homogeneous and quite thick.
3. 
   Ready-made batter is not served separately. It is usually used to cook fish, cutlets or chops.