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We have a great tip from a butcher, who revealed it back in the days of the previous regime. If you long for schnitzels that will be crispy, beautiful to look at, tasty and juicy, use this advice. The schnitzels will simply be perfect and fluffy. You will surprise the whole family!
Perfect schnitzels
You can make perfect schnitzels even from ordinary breadcrumbs and without a professional deep-fryer. The trick is very simple.
Salted and pounded schnitzels soak in milk, ideally overnight or at least for a few hours.
The meat will be tender and the schnitzels will be perfect.
Proper three-layer coating
We have 2 completely new rules for breading.
- The first rule is to add a little beer to the egg.
- The second rule is to use semi-coarse flour instead of plain (all-purpose) flour for breading.
Breading procedure
First coat the meat in flour, then in the egg with beer and return the meat to the flour again. Then coat the meat again in the egg with beer and only then coat the meat in breadcrumbs.
Conclusion
Thanks to this procedure the schnitzels will be very tender, fluffy, crispy and juicy.
You will amaze the whole family and friends!
