Schnitzel and the like are popular with everyone. They are served in snack bars, restaurants, and, of course, just as gladly at home. Together with fries or potato salad, a breaded dish is a true delight. But until a schnitzel is breaded and fried, there are quite a few hurdles to overcome.
What do you need for a breaded schnitzel?
Before getting down to business, you should have all the necessary ingredients ready. For breaded schnitzel, you need
- of course, the meat itself
- 1-2 eggs
- plenty of breadcrumbs
- Salt and pepper
- deep containers
- and some flour.
The schnitzels should be taken out of the packaging, washed with lukewarm water, and then patted dry with paper towels. The eggs are beaten in a sufficiently wide bowl, and the breadcrumbs and regular flour are placed in two other bowls. The schnitzels are now seasoned with salt and pepper to taste before being rolled in the flour. After flouring, the schnitzels are shaken slightly to avoid excess flour buildup.
Next comes an egg bath. The schnitzels must be thoroughly covered with egg. Here, too, excess egg must be allowed to drip off. Now it's on to the breadcrumbs. Here, the schnitzel is pressed firmly into the breading. Of course, there must be plenty of breadcrumbs everywhere – the procedure is only finished when you can hardly see the schnitzel itself.
How do I fry my schnitzel correctly?
A schnitzel is really not suitable for a diet. But that should be sufficiently well-known – for the breading to really stick well to the schnitzel or other breaded dishes, a lot of fat is needed.
Plenty of fat is now heated in a deep pan. The temperature should not be too high, as you quickly run the risk of the breading charring while the meat itself might not be cooked through yet. A gentle cooking procedure is therefore just right. However, you shouldn't skimp on the fat. The schnitzel must indeed bathe in clarified butter or margarine. Why? The breading is supposed to stick to the schnitzel. If too little fat is provided for the cooking process, it can easily happen that the breading sticks to the pan.The result:the breading tears away from the schnitzel, which looks very unsightly.
How long should a schnitzel be fried?
Ideal for a schnitzel is a cooking time of 5-7 minutes over medium heat. The breading is now beautifully golden brown and the meat is still wonderfully juicy. With a little lemon, a small salad, and some fries or potato salad, the perfect schnitzel can be served.
Tip for vegetarians: you don't need to throw away the leftovers of the breading ingredients; you can easily mix them together until a homogeneous, moldable mass is formed. You can now shape these into patties or small meatballs and fry them just like the schnitzels. Refined with herbs and onions, these vegetarian schnitzels taste just as good and count as a full meal.
What to do if there is no egg at home?
If I don't have any egg yolk for breading, I simply replace it with some lemon juice or oil. The version with lemon juice is also well-suited for a diet, as it contains no fat and also provides plenty of vitamin C, which boosts fat burning and metabolism. Or you can make a kind of pancake batter: mix smooth flour with milk and salt into a thin batter. Dip the pieces to be breaded first in flour, then in the batter, and finally turn them in the breadcrumbs.
Help, what do I do if there are no more breadcrumbs in the house?
Don't despair – even if you run out of breadcrumbs, you can easily help yourself. Ideal would be two to three bread rolls from the day before, but toasted bread can also be used well. Simply grate or process the baked goods, and you have your homemade breadcrumbs. But it doesn't always have to be breadcrumbs; there are very tasty alternatives:
Variations for breading
Parmesan
Parmesan breading is a varied and savory alternative to conventional breading. Simply mix breadcrumbs or bread flour with Parmesan. The Parmesan breading goes perfectly with vegetables. Why not prepare a delicious celeriac schnitzel? Rice with tomato sauce, for example, tastes great with it.
Cornflakes
If you don't have any breadcrumbs in the house, you can use cornflakes for breading instead. Put some cornflakes in a freezer bag. Now roll over the packed cornflakes with a rolling pin to crush them. Before you prepare meat with the cornflake breading, you should bread it with egg yolk and flour first. Then dip it into the egg yolk again and finally sprinkle the cornflakes generously over it.
Salty snacks
If a lot of salty snacks, such as chips or pretzel sticks, are left over after a party, you can use the leftovers later in the kitchen by turning them into breadcrumbs.
Read also:Â The most important tips for juicier meat
Photo by Sabine, meinhaushalt.at
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