Leivitetty

Leivitetty is Finnish for a food item that has been coated with breadcrumbs or a similar crust before cooking. The term is commonly used for meats, fish and vegetables that gain texture and flavor from a breaded outer layer. The accompanying verb forms are leivittää and leivittäminen, referring to the process of applying the breading.

The typical preparation involves a three-step coating: first the item is dusted with flour to reduce moisture and help the coating adhere; then it is dipped in beaten egg (or a milk-egg mixture) to act as a binding agent; finally it is rolled in breadcrumbs. Variations may include seasonings such as salt, pepper, paprika, garlic powder or herbs, and substitutes for breadcrumbs like cornmeal, ground nuts or crushed cereal. The breadcrumbs can be plain or include cheese, which adds flavor and crust color. In some cases panko, a lighter Japanese-style breadcrumb, is used for extra crunch.

Cooking methods for leivitetty dishes vary. Frying in oil or butter is common, producing a crisp, golden crust. Baking or air-frying offers a lighter alternative, preserving the breaded texture with less fat. The choice of method influences moisture retention and crust firmness.

Common examples in Finnish cuisine include leivitetty kala (breaded fish) and leivitetty kana (breaded chicken). The technique is widely used in home cooking and restaurant menus alike and has parallels in many culinary traditions that employ breading as a method to enhance texture and flavor.