If you think bread that’s past its best is fit only for the birds, think again. Stale bread can be one of the most useful of all ingredients
tale bread is one of the most useful of all ingredients. Once properly dried out, it keeps for years and can be upcycled into all manner of delicious dishes from an. Here, I’m transforming an old knob of spelt sourdough into a vegan take on Milanese. It’s traditionally made by dipping thin cuts of floured meat into egg and breadcrumbs, much like Austrian schnitzel, but I’m using aubergine steaks and the aquafaba from a tin of chickpeas.
Cut the aubergine lengthways into four thick steaks and lay these on a baking tray. Season with salt, then dust lightly on both sides with flour, shaking off any excess. Dip the aubergine steaks one at a time in the aquafaba, to coat, then allow any excess to drip off. Lay the steaks one by one in the breadcrumbs and and turn to coat all over.
Put the extra-virgin olive oil in a large frying pan on a medium heat, then lay in the breaded aubergine – don’t overcrowd the pan, so use two frying pans, if need be. Leave to fry, flipping once, until golden brown on both sides, then serve with optional mashed chickpeas, watercress, aquafaba mayonnaise and lemon or lime wedges.
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