How to crumb schnitzel (and other things too)
Wet hand, dry hand, wet hand, dry hand. If there’s one mantra you need to bring to the crumbing table, it’s that. Yep – the key to crumbing schnitzels, or anything really, is to use one hand for dunking your meat (or whatever) into the wet mixture (in this case beaten egg), and the other for dunking into the dry ones. Otherwise, you get crumbage stuck all over your fingers and the job quickly gets really messy. The other thing to do is have a neat, organised work station, and get all your crumbing ingredients in bowls or containers ready to go before you begin. Try not to crumb too far in advance of cooking or your crumbs can get damp and not turn crisp when you cook. Otherwise, it’s dead easy. Try adding different chopped herbs or even grated hard cheese (Chicken schnitty tenders with caper mayo) to your crumbs for a different flavour.
Here, we used about 1 cup flour, 2-3 eggs whisked with 60ml water and about 2 cups panko breadcrumbs for 4-5 medium-sized beef schnitzels.
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