Breaded Brussels Sprouts

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To make Brussels Sprouts appealing to more of my family members I am always looking for ways to make these “little cabbages” more appealing. This was given to me from my friend Georgia

  • 2 10 ounce frozen whole Brussels Sprouts, thawed
  • 2 cups All-purpose Flour
  • Salt and freshly ground Black Pepper to taste
  • 4 Eggs
  • 3 cups Bread Crumbs
  • ¼ cup Olive Oil
  • 4 cloves garlic peeled and crushed


  • Salt to taste
  • Juice of ½ Lemon

Cut sprouts in half lengthwise and place in a bowl with the flour and salt and pepper to taste. Toss about so that they are evenly coated with flour. In another bowl beat the eggs. Sift the floured sprouts through your hands and add to the bowl of eggs. Toss to coat evenly. Place the bread crumbs in another large bowl and add the egg coated sprouts. Toss to coat evenly with the bread crumbs. Heat a large frying pan and add oil. Sift the sprouts through your hands and add to pan. Fry over medium heat turning sprouts to cook evenly. Stir in garlic and continue cooking until golden brown, about 4 minutes. Be careful not to burn garlic. Remove and drain on paper towels.

Serve on platter and garnish with salt and lemon juice.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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