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Best Breadcrumbs for Schnitzel

asdfhjkl1 Feb 5, 2007 03:07 PM

I'm going to make schnitzel soon and I need a new solution for breadcrumbs. I've used store-bought ones and was less than impressed- which is unsurprising. I've also tried to make my own from stale-ish bread, pulsed in a food processor- and the result was not so great. The schnitzel was not crunchy or airy at all. Any suggestions? Should I try the panko and see how that works? Or does someone have another suggestion/ know what I am doing wrong?

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  1. byrd RE: asdfhjkl1 Feb 5, 2007 03:13 PM

    panko or nabisco cracker meal

    1. j
      JennyHunter RE: asdfhjkl1 Feb 5, 2007 04:05 PM

      I always use Panko (make sure they are fresh) with great results. Also, I will usually bread the meat and place on a cookie sheet in the fridge for 30 minutes or so before I fry it. Yum!!

      1 Reply
      1. re: JennyHunter
        asdfhjkl1 RE: JennyHunter Feb 5, 2007 05:16 PM

        good tip! thanks

      2. k
        Kelli2006 RE: asdfhjkl1 Feb 5, 2007 06:33 PM

        I use left-over rustic bread that has been toasted until it starts to show a bit of color. It should be left too cool and process it to the proper size in a FP.

        1. s
          shoo bee doo RE: asdfhjkl1 Feb 5, 2007 06:45 PM

          The Germans I knew in Hessen always used Panni. I think I've seen this (small yellow box) in specialty German shops. Another secret was that they let the egg/crumb mixture settle on over night.

          1. rabaja RE: asdfhjkl1 Feb 5, 2007 06:49 PM

            I recently made a schnitzel of sorts and had good success with pain de mie from Acme. I took off the crust and processed it in a food processor before freezing last fall, so it was easy to just grab and go. If you don't want to fuss with making your own crumbs, panko would work very well.
            The tip for dredging and crumbing ahead of time is a very good one.

            1. CindyJ RE: asdfhjkl1 Feb 6, 2007 06:13 AM

              I've found panko to be as good as any homemade bread crumbs, and the secret to having the breading adhere is to refrigerate the breaded schnitzel for 30-60 minutes before sauteeing.

              1. DetectDave RE: asdfhjkl1 Feb 6, 2007 06:18 AM

                I agree 100% w/ the refrige time to ensure good adherance.

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