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Why Should You Beat Schnitzel and How Do You Do It Right?

Here are several tips to keep in mind:

On the one hand, the schnitzel should be cut as thinly as possible and gently pounded. This breaks the meat fibers slightly and prevents them from contracting when roasting.

On the other hand, tapping gives you an evenly thick schnitzel, as it is tender and juicy on the inside and crispy and crispy on the outside.

Important: When tapping, use a flat and smooth meat mallet, not the serrated side. This destroys the structure of the meat, which can have a negative effect on the taste and the feeling in the mouth.

Why pound schnitzel under foil?

A tip from the chef: put the piece of meat in a freezer bag before plating, optionally between two layers of cling film. This will prevent the meat juice from splashing around and small pieces of meat getting stuck on the hammer.

Why meat tenderizer?

Profiled meat tenderizers are primarily used for tenderizing tough, i.e. pieces of meat with a lot of connective tissue. A meat mallet is also used to tenderize tough pieces of meat. Due to its smaller, strongly profiled hitting surface and the longer handle, its effect is significantly stronger.

Why do you turn schnitzel in flour?

The order of breading is always: first the flour, then the egg, then the breadcrumbs. The flour ensures that the egg no longer slides off the surface of the meat, but sticks firmly. The egg will act as a glue for the breadcrumbs.

Can you bread schnitzel without flour?

I always bread the schnitzel without flour and it works wonderfully. Hello, of course, it also works without flour. Otherwise, a somewhat adventurous alternative *cough* would be that you can also make a breading with finely crushed chips or nuts.

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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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