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Feb 5, 2007 03:07 PM

Best Breadcrumbs for Schnitzel

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. panko or nabisco cracker meal

    1. 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. 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. 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. 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.