To achieve a crispy crust, patties are most often coated in breadcrumbs, but there are alternatives. Grains, seeds, flakes, and nuts help create a dense coating that doesn’t soak during frying and doesn’t distort the meat's flavor.
Unsweetened cornflakes without flavor additives are pre-crushed to a medium crumb size and used for breading. After heat treatment, they provide an even golden hue, maintain their crunch after cooling, and absorb very little excess oil.
Nuts, such as almonds or hazelnuts, in crushed form create a denser crust and impart a pronounced aroma. To reduce the fat content of such breading, it is better to combine them with sesame or flax seeds. The coating will have a more balanced texture.
Finely ground oats pair well with poultry mince. Starch is ideal for frying. It also forms a thin protective layer and helps retain moisture inside the meat. Semolina can serve the same function, but only with moderate heating, as it burns quickly over high heat.
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