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An old trick every proper housewife should know. Do you also find that schnitzels aren’t always exactly the same – nicely crispy, fluffy, juicy and beautiful? Then you will definitely make use of this great guide from the butcher.
How to do it?
Don’t believe that you necessarily need only a deep fryer and special breadcrumbs for schnitzels; it can also be done in an ordinary pan. The procedure is very easy.
Pounded and salted schnitzels need to be soaked in milk. Leave the schnitzels in the milk for at least an hour, but preferably leave them there overnight. The schnitzels will absorb the milk and will be tender and retain their perfect juiciness.
Main principles of breading
Add a little beer and semi-coarse flour to the eggs
We coat them as follows
into flour, into the egg with beer and again into flour, into the egg and only then finally into the breadcrumbs. They’re so puffed up and soft that your mouth will start watering just to see them.
Conclusion
I’ve been doing it this way 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 up. I should also add that we fry exclusively in pork lard.
