Schnitzel: breading variations and tips
If you like schnitzel, you might want something different. Here are a few delicious variations, for the breading of schnitzels and also two tips and tricks how to bread easily and quickly.
Panierungs Variations
- A tasty idea and at the same time a great remainder use is this breading: A breading of remnants of nibbles, such as. Flips, chips, pretzel sticks, etc. Crumble the snacks together with an old bread roll or even dry bread toast in the food processor. Then use as normal as breadcrumbs. Especially children will love that.
- The next tasty option would be to prepare the schnitzel as always, then crush corn flakes and then use these cornflake breads instead of the breadcrumbs. For this you should take unsweetened corn flakes.
- Schnitzel is also very good with oatmeal bread. For this, turn the schnitzel in a loaf of egg, then in the oatmeal and fry in a little fat. The oatmeal makes the breadcrumbs crispy, it is well suited for people who want to lose weight, it tastes great and is something completely different.
- Here's a very simple tip for a breading of fresh slices of white bread. Simply process the bread by hand into small breadcrumbs. You need about 2 slices of white bread per schnitzel. Then turn the schnitzel into egg as normal and then in the white bread crumbs. This works great and tastes really good.
- Another nice variation for a tasty, golden-brown and crunchy breading and possibly also a good remainder for mashed potatoes: simply turn the schnitzel into mashed potatoes instead of normal breadcrumbs.
Tips and tricks for easier and faster breading
- Bread the schnitzel in the freezer bag: turn the meat into flour and egg, then place in a prepared bag of breadcrumbs, close and then shake the whole thing and if necessary knock a little and squeeze it so that the breading remains with the schnitzel. This method requires less breadcrumbs and the kitchen stays cleaner.
- Thin and low-fat breading of chips or fish fillets: for this you take a commercially available wire-tea strainer (if possible with tight mesh). Then add some cornstarch, potato flour or flour to the sieve and then pass the sieve over the schnitzel or fish fillet with light tapping. Then turn around and repeat the whole thing there. The breaded filet or schnitzel is then fried in a pan that is as hot as possible, with little fat. This creates a slightly crispy and thin crust.
