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Breaded broccoli

  • 1 head broccoli, cut into florets
  • 50 g bread crumbs
  • 1 pcs egg, whisked
  • 2 tsp water
  • 1 tsp chili powder
  • 1/2 tsp salt, fresh ground
  • 1/2 tsp smoked paprika powder

  1. Preheat the oven to 220°C.
  2. In a small bowl, whisk the egg with 2 teaspoons water, 0.5 teaspoon chili powder, 0.25 teaspoon smoked paprika, and 0.25 teaspoon salt.
  3. In a small dish, stir together the bread crumbs with the remaining spices.
  4. Working with one floret at a time, dip the broccoli into the egg mixture, being sure to get the egg into all the nooks and crannies.
  5. Shake off excess egg and transfer egg-covered broccoli to the breadcrumbs. Gently coat with crumbs.
  6. Place breadcrumb-covered broccoli pieces on a cookie sheet sprayed with olive oil.
  7. When all of the broccoli pieces are coated with crumbs, lightly spray the tops with more olive oil.
  8. Bake for 20-25 minutes, turning halfway through.
  9. Serve while still hot.

Good points

  • Low in saturated fat
  • No cholesterol
  • High in selenium
  • High in thiamin

You get a different taste when dipping the florets to a salty thick pancake batter and stir fry them instead of breading.

Preparation time: 30 min
Portions: 2
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 200.33 kcal
Carbohydrates: 31.82 g
Cholesterol: 81.84 mg
Sugar: 5.09 g
Protein: 11.84 g
Fat: 4.26 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com