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An old tip every proper housewife should know. Do you also find that schnitzels aren’t always perfectly the same – nicely crispy, fluffy, juicy and beautiful? Then you’ll definitely use this great guide from a butcher.
How to do it?
Don’t believe that you necessarily have to have a deep fryer and special breadcrumbs for schnitzels, it can also be done in an ordinary pan. The procedure is very simple.
Pounded and salted schnitzels need to be soaked in milk. Leave the schnitzels in the milk for at least an hour, but it’s best to leave them there overnight. The schnitzels will absorb the milk and become tender, retaining their perfect juiciness.
Main rules for breading
Add a little beer to the eggs and use semi-coarse flour
We bread as follows
into flour, into the egg with beer and again into the flour, into the egg and only then finally into breadcrumbs. They become so puffed and soft that your mouth will start watering as soon as you see them.
Conclusion
I’ve been doing it like this for 40 years and my schnitzels are very famous throughout the family. They are always perfectly the same – juicy, the triple coating is crispy and the schnitzels are beautifully puffed. I should also add that we fry exclusively in pork lard.
