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...