That's right.Never dip schnitzels in flour - alot of people do - but never in Switzerland. Yes, you can toothpick them shut - otherwise refrigerate for a short time before dipping them in egg. Also, I omitted to say that I add a drop of oil to the seasoned beaten egg - that helps the egg to adhere, but really so long as the schnitzel has been completely emmersed in egg mixture it'll be fine because you need to let the excess egg drip off before dipping in breadcrumbs anyway. The egg will still be on the meat - it won't all fall off! LOL! When you repeat the process, very gently dunk the schnitzels one at a time back into the egg mixture before gently placing on crumbs. Once I have the schnitzel crumbed (and double-crumbed) I press the crumbs on each schnitzel VERY firmly.
04redsox,
Aug 18, 11:22pm
Excellent! Thank you for that, carlosjackal- love your TradeMe name, by the way.
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