when crumbing your own schnitzel, it is also helpful to 'dry' the meat in paper towels before crumbing it
beaker59,
Oct 26, 12:09pm
I also don't flour and never have the crumb fall off. I do rest the crumbed meat well before frying but I also beat the shnitzel well before dipping in the egg and then soak in egg for 30 min before crumbing the meat absorbs most of the egg.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.