HiI don't have a lot of success with getting my breadcrumbs to stick when I'm breadcrumbing things like fish or schnitzel.So, as tonight I have 4 nice pieces of schnitzel for tea I'd love your 'step by step' hints to how you'd breadcrumb them.What, if anything, do you dip them in first??No deep fryer so I'll be cooking them in my electric frypan. TIA
chef1964,
Sep 6, 3:28am
flour then egg wash then breadcrumbs (i use J crumbs - aka japanese breadcrumbs, they are just yummier)
dbab,
Sep 6, 3:41am
You need to give your schnitzels at least 30 minutes in the fridge to set. I use seasoned flour, egg wash and then crumbs.
sara134,
Sep 6, 3:43am
Exactly what i do except i use global cuisine breadcrumbs. :)
dabo,
Sep 6, 3:43am
I might be thick dbab but you aremeaning in the fridge after I have put the crumbs on ?? Is that right??So put on baking tray after crumbing and in fridge.
evorotorua,
Sep 6, 3:51am
I put flour on a plate, egg in a bowl and breadcrumbs on another plate. (For the egg, beat one egg with about 1 tablespoon of water until mixed together). Line the dishes up, then take a piece of schnitzel and coat both sides with flour, dip into the egg so all coated with egg and then into the dish with the breadcrumbs. The flour sticks to the meat and helps the egg stick. Then of course the breadcrumbs will stick to the egg! I love schnitzel. I find you do need to use a decent amount of oil. Almost shallow frying and don't overcrowd the pan because the oil temp will drop off too quickly. They don't take long to cook. Enjoy.
chef1964,
Sep 6, 3:52am
yes :)
dbab,
Sep 6, 4:13am
Yes, after you've crumbed them. I put mine on a plate and leave them in the fridge until I'm ready to cook them.
lizab,
Sep 6, 4:16am
also, make sure your schnitzel is dry before flouring (tip given to me years ago)
fifie,
Sep 6, 4:38am
As above try the japanese crumbs, kanco ones they are called so nice and crispy and when crumbed rest in fridge at least 1/2 hour before cooking.. Just the best on fish also...
cookessentials,
Sep 6, 4:49am
Thats how i do mine, including anything I crumb such as fish cakes etc.
toeblister,
Sep 6, 5:00am
As all of the above.......but I grate cheese into the bread crumbs delish :)
fisher,
Sep 6, 6:17am
and for a nice "green" touch, some fine chopped parsley when I wizz up and make my own crumbs...
trading_gibsons,
Sep 6, 6:24am
me too usually parmesan, also grated lemon rind & herbs are nice
motorbo,
Sep 6, 6:26am
its the resting in the fridge and using fresh meat not pre-frozen they are the tricks
rainrain1,
Sep 6, 6:31am
Me too, i like to make my own crumbs
beaker59,
Sep 6, 6:33am
I do it a little differently in that I have never used flour first I beat a couple of eggs and salt it heavily then put the schnitzel into it and leave to soak for about 10min stirring occasionally then straight into the breadcrumbs then into the fridge for half an hour before cooking. I have never really had a problem with crumbs coming off maybe its the sit in the fridge that does the trick.
jallen2,
Sep 6, 6:37am
Also - make sure the oil in the pan is hot before you put the meat in. Otherwise it sticks. (if you are pan frying of course) Hope you enjoy your tea :-)
molly37,
Sep 6, 6:55am
I saw a woman on tv the other night lay a couple of sheets of paper towel down on her frying pan, then the oil to fry her schnitzel. This stopped the crumbs sticking to the pan. She did use a heap of oil though, I tend not to use so much.
rainrain1,
Sep 6, 6:58am
And a very clean pan
gardie,
Sep 6, 7:19am
When crumbing, use a paper towel or greaseproof paper.The remaining crumbs and mess can then all be popped into the worm farm (or rubbish).
And of course schnitzel requires butter for the best flavour - but do remember a little oil so the butter doesn't burn.
macandrosie,
Sep 6, 7:45am
Now there' breadcrumbs & theres' breadcrumbs! Are you using fresh or dried crumbs? I think dried would be better. I make ny own by drying stale crusts out in my warming draw in oven. They must be crispy dry then put through food processor & make really fine. Coat your schnitzel in these after flour then egg mixture.
ferita,
Sep 6, 7:58am
crushed cornflakes make good bread crumbs too.
Sometimes I will add grated cheese and sesame seeds to the bread crumbs. gives it a great flavour
eastie3,
Sep 7, 1:45am
If you look for them in the supermarket or asian food store,they are called panko crumbs.There is no English on the bag I have,they arepackaged in clear cellophane with red and yellow Japanese writing and the instructions are in blue type.
susieq9,
Mar 3, 12:43am
Panko Crumbs. Don't use anything other than these ones now. Get mine from a Medeteranean shop in Napier, round by the Iron Pot.
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.