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How Do You Bread Schnitzel and Fish?

To bread a schnitzel, vegetarian schnitzel, or fish, you need flour, eggs, and breadcrumbs. With the schnitzel, it is particularly important that the piece is not too thick. Otherwise, the breading would already be baked while the meat is still raw. Using a meat mallet or heavy saucepan, flatten the schnitzel flat enough for further processing.

Prepare three deep plates for the breading: put the flour in the first plate, whisk the eggs together in the second plate, and put the breadcrumbs in the third plate.

Season the fish or schnitzel with salt and pepper before breading. Then roll it first in the flour, then in the eggs and finally in the breadcrumbs. The flour ensures that the breading wraps the meat or fish loosely and is airy. The eggs serve as glue for the breadcrumbs that make up the actual breading. You can also add salt and pepper to the eggs as described in our schnitzel pan recipe.

Shake off the excess breadcrumbs before adding the breadcrumbs to the fryer or skillet with the hot oil. Otherwise they could fall off during cooking, burn and cause an unpleasant taste. Use cooking oil with a high smoke point for deep frying. Most refined vegetable oils are suitable.

The fat should already be hot when you add the schnitzel or fish fillet. Otherwise the breading will soak up too much fat. This not only provides an unnecessary number of calories, but also prevents the breading from becoming crunchy. It would become mushy and lose flavor. With sophisticated recipes like our plaice fillets recipe, a soggy breading would really be a shame!

To make the breading particularly airy, it is advisable to souffle the schnitzel or the fish. To do this, swirl the pan very carefully so that the hot fat always reaches the top of the food. Alternatively, periodically pour the fat over the breading with a ladle while frying. Finally, you can drain the finished breaded food on kitchen paper to absorb excess fat.

To vary the classic breading, you can replace some of the breadcrumbs with crushed cornflakes, rolled oats, ground nuts, or grated coconut. In addition to schnitzel and fish, vegetables can also be breaded in the same way. Kohlrabi, celery, or turnips are particularly suitable as vegetarian breadcrumbs. You get a very special flavor if you spread the meat with mustard and horseradish before breading, as in our recipe for Munich schnitzel.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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