How is Pane Mortar Made?

You can use the breaded mortar in red meat, chicken and fish. You can use breadcrumbs, grissini, fresh bread and toasted bread instead of ready-made breadcrumbs in making bread dough. In this way, your breaded mortar will be more delicious and your meat will be softer.

The method is very simple, if you have toasted bread, it can be easily prepared by crumbling it with your hand or passing it through a blender, and using a blender for crackers or grissini.

If your blender broke down while chopping chocolate like me, or if you didn't buy it at all, your work may take a little longer :)

First of all, lightly beat the grissini in the package. Then prepare your breadcrumbs by taking it into a metal strainer and mashing it with a mallet.

First, flour your finely chopped and lightly pounded chicken. Shake it a little by smudging it from front to back and let the excess flour spill out.

Cover your meat, which is completely covered in flour and whose water has been withdrawn, into the egg, shake it a little so that the excess eggs flow.

Then, dip the breadcrumbs in the prepared breadcrumbs and pat the chickens you find lightly to ensure that the breadcrumbs stick to the meat.

You can sweeten the pane mortar you have prepared with walnuts, hazelnuts or parmesan cheese. You can add different flavors.