Schnitzel

RustyPrincess

RustyPrincess

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I want to try making schnitzel for dinner. Previous attempts have resulted in the breading falling off during cooking.
Any advice or tried and tested methods?
 
RustyPrincess said:
I want to try making schnitzel for dinner. Previous attempts have resulted in the breading falling off during cooking.
Any advice or tried and tested methods?
Click to expand...

Beat up an egg and dip the schnitzel in that and then in the bread crumbs, has worked for me well enough in the past.
 
My method:
1) Place chicken breasts on board and flatten with hammer
2) Place flour in one bowl.
3) In a second bowl, add beaten egg and milk.
4) In a third bowl, combine breadcrumbs, cheese, basil, salt and pepper.
5) Dip chicken breast in the flour first, then the egg mix and finally the breadcrumbs.
6) Cook
 
easy. This is one of the few meals i can make.

You need the following:
Flour
Egg
breadcrumbs
Chicken/veal/pork schnitzels. (not too thick. Maybe pulverize a bit to make tender)

Step 1. cover the chicken/veal with flour. make it completely white. Dust off the remaining flour
Step 2. Break a few eggs into a bowl and mix.
Step 3. Take the flour'd chicken/veal and cover it completely with the raw egg.
Step 4. Take the egg covered chicken/veal and now cover it with breadcrumbs. Roll it around and get as many to stick as you can.
Step 5. Take the final product and put it in the fridge for an hour or two before frying.

Works perfectly!
 
funny that this appeared here today, I made schnitzels for the kids last night, we were in hysterics when the little one asked for more smitzel last night....

I crumb my own pork chops also.... but don't use breadcrumbs, preferring the Bokomo cornflakes that are in those blue pouches, then adding my own brew of spices and herbs......
 
The biggest issue is when you fry it.
You have to turn it before the side that is up start to show moisture.
As soon as the moisture starts seeping into your batter, it will fall off as you turn it over.
 
Step 5. Take the final product and put it in the fridge for an hour or two before frying.
Click to expand...

Heres the secret.

Try this - prawns - batter them up with sesame seeds, fridge for an hour or so and deep fry quickly .... best ever!!
 
Well I have been making this for years, my own flop free recipe I have experimented with over the years.

4 chicken breast, 4 pork fillets.Hammered or cut thinly ( Makes excellent chicken or pork strips as well)
Oil to deep fry

Coating
1 Cup of breadcrumbs
1 Cup of flour
1 leveled Tee spoon baking soda (helps to brown the coating
2 Tee spoons Chicken spice ( Replace chicken spice with steak and chops spice for pork)
1/2 Tee spoon salt
1/2 Tee spoon black pepper
1/2 Tee spoon red pepper

Egg Dip
4 eggs
2 Tee spoons lemon juice
1 Tee spoon crushed garlic
4 half egg shells milk



1. Mix egg Dip ingredients in one bowl and in a separate bowl mix dry ingredients

2. Flour a cutting board or plate with the coating mix.

3. Place meat one at a time into the egg batter and then into the coating mix, once fully coated quickly place back in egg dip and double dip in the coat place it on the cutting board you have just floured with the coating.Repeat the process till all meat has been coated.If there is still coating mix left sprinkle that on the meat.

4. Place in meat in fridge for 30 minutes

5.Deep fry meat till cooked and golden brown



Done!

I can promise you, nothing in this thread compares to this recipe, I personally used this in my restaurant/Take Away.
 
I dip it in the egg first and THEN the flour&crumb mix.

roddyp said:
Take the final product and put it in the fridge for an hour or two before frying.
Click to expand...

And this.

I had the same problem with fish, and it works.
 
esvi said:
I dip it in the egg first and THEN the flour&crumb mix.



And this.

I had the same problem with fish, and it works.
Click to expand...

How the hell do you guys mess this up is beyond me.Fish should be battered not crumbed, crumbing fish doesn't contain the moisture as well as a batter.

Putting it in the fridge has nothing to do with it, I do it to marinade the pork or chicken a bit, I can make the above recipe fresh without letting it stand what so ever, with a single dip as well, the double dip just provides extra crunch and protects the chicken from the oil.

The real trick is "DEEP" fry and oil needs to be hot.
 
wizardofid said:
Fish should be battered not crumbed, crumbing fish doesn't contain the moisture as well as a batter.
Click to expand...

I did not mean crumbs for fish specifically, the OP asked about schnitzels.

Personally, I hate cooking fish - half the batter always ends up falling off - have tried so many suggestions. Fridge works either way.
 
The fridge trick seemed to work, made a successful batch of pork schnitzels last night :)
 
esvi said:
I did not mean crumbs for fish specifically, the OP asked about schnitzels.

Personally, I hate cooking fish - half the batter always ends up falling off - have tried so many suggestions. Fridge works either way.
Click to expand...

Was making fish and chips in my restaurant for over 9 years, in that time I prepared over a ton of fish (ordered 30Kilo's of fish a month from what I can remember) to the point I made my batter by eye and taste.
 
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