The Healthy Baker’s Bread Crumb Tips
One of the unwritten rules in restaurant menu writing is; if you want to sell it then crumb and fry it. We all love anything golden, crunchy, crumbed and fried! And the best part is, these dishes really aren’t hard to re-create at home, you just have to follow a few basic guidelines;
TIP #1 Homemade Is Best
Take half-loaf of crusty bread in the pantry, tear it up into pieces and blitz in the food processor until fine. You can add lemon zest and some herbs if you like, we would suggest thyme, parsley, rosemary or oregano. Finally bag up your breadcrumbs and freeze until needed.
TIP #2 – The Flatter the Better
The flatter the better when it comes to crumbing your meat. This means there is lots of surface area to crumb and the schnitzel will cook evenly and quickly. The easiest way to do this is firstly ask your butcher to cut your chicken, veal or pork as thinly as possible. If you think it’s still too thick, place the meat between two pieces of baking paper and pound with a rolling pin so it is evenly flattened.
TIP #3 – Give It A Rest
Once you have crumbed your schnitzels, place on a tray, cover with plastic wrap or a tea towel and let rest in the fridge for half an hour. This allows the crumbs to ‘settle’ and ‘stick’ better. Then, before frying, remove from the fridge and let ‘dry out’ at room temperature for 10 minutes before cooking.
TIP #4 – Fry Time
In our experience, the most golden and crunchy schnitzels come from frying in a mixture of butter and oil. Take a frying pan and melt say 20g butter and 4 tbsp of canola oil until the mixture is frothing just a little, then cook in batches.
TIP #5 – Cook In Batches
You only want to cook two schnitzels at a time or they won’t fry up quickly enough. If you are cooking for more than two, have the oven pre-heated at 180C. Once you have removed the schnitzels from the pan and drained for a moment on paper towel, transfer to a rack positioned over a baking tray. Then lay a piece of foil on top and keep warm in the oven while cooking the rest.