A good schnitzel you recognize immediately: golden brown in color, wonderfully crispy on the outside and tender on the inside. Yet breading often goes wrong. The crust falls off, doesn't become crispy, or soaks up too much fat.
Fortunately, a perfectly breaded schnitzel is not difficult at all. With the right ingredients and a few simple techniques you can make a schnitzel at home with a light, crispy crust that stays in place while frying or in the airfryer.
Do you not only want to know how to bread a schnitzel, but also which meat to choose, which spices to use and how to cook it perfectly? Then also read our blog 'How to make a perfect schnitzel?'. In this article we focus specifically on the breading, so you get a deliciously crispy crust.
Why bread a schnitzel?
Breading has several advantages.
The breading layer:
- provides a crunchy bite;
- protects the meat from drying out;
- retains flavor and juices better;
- gives the schnitzel its characteristic golden-brown color.
It is precisely the combination of a crispy exterior and juicy meat that makes a schnitzel so beloved.
What do you need?
For a classic breading you only need three ingredients:
- flour;
- eggs;
- breadcrumbs or panko.
In addition, it is important to season the meat well in advance with spices.
A classic spice combination consists of:
Step 1. Pat the meat dry
Moisture is the biggest enemy of a good breading.
Therefore first pat the schnitzels thoroughly dry with kitchen paper. This allows the flour to adhere better and the breading layer to stay in place more nicely.
Step 2. Season the meat
Season both sides of the schnitzel before you start breading.
Many people only season the breadcrumbs, but the meat itself then gets much less flavor. By seasoning the meat first you taste more depth in every bite.
Step 3. Coat the schnitzel in flour
Dust the schnitzel with a thin layer of flour.
Carefully shake off excess flour. A thick layer of flour will result in a less attractive crust.
Step 4. Dip the schnitzel in beaten egg
Beat the eggs well.
Pass the schnitzel completely through the egg so that all the flour becomes lightly moist. This forms the "glue" between the flour and the breadcrumbs.
Step 5. Cover with breadcrumbs
Place the schnitzel in a plate with breadcrumbs or panko.
Turn it gently until both sides are completely covered.
An important tip: do not press the breading down firmly.
A loose breading provides the characteristic airy texture during frying that you also see in Austria.
Breadcrumbs or panko?
Both have their own advantages.
Breadcrumbs
Breadcrumbs provide:
- a classic schnitzel;
- a fine texture;
- an even golden-brown color.
Panko
Panko gives:
- extra crispy results;
- a lighter crust;
- more bite.
For an authentic Wiener Schnitzel, fine breadcrumbs are usually used. If you want extra crunch, choose panko.
Let the schnitzel rest
This is perhaps the most forgotten step.
After breading, place the breaded schnitzels in the refrigerator for 10 to 15 minutes.
During resting the breading adheres better to the meat. This means the crust is much less likely to come off while frying.
How to fry a breaded schnitzel
Use a large frying pan with sufficient butter, oil or a combination of both.
Heat the pan well before the schnitzel goes in.
Then fry:
- 2 to 3 minutes per side for chicken;
- 3 to 4 minutes per side for pork;
- 2 to 3 minutes per side for veal.
Turn the schnitzel only once and then let it drain briefly on kitchen paper.
Homemade breaded schnitzel in the airfryer
You can also very well prepare a homemade breaded schnitzel in the airfryer. The crust becomes nicely crispy and you need less oil than when frying in a pan.
For the best result:
- Lightly brush or spray both sides with oil.
- If possible, preheat the airfryer to 190°C.
- Place the schnitzels side by side in the basket and avoid overlapping.
- Cook the schnitzel 10 to 12 minutes at 190°C.
- Carefully turn the schnitzel halfway through.
- Check if the meat is done; a thicker schnitzel may need 1 to 2 minutes extra.
For an extra crispy crust, panko is an excellent choice when preparing the schnitzel in the airfryer.
Why does the breading come off?
These are the most common causes.
1. The meat was too wet
Moisture prevents the flour from adhering well.
2. You skipped the flour
Flour forms the base to which the egg can adhere.
3. The schnitzel was fried immediately
By letting the schnitzel rest first, the breading stays on better.
4. You flipped the schnitzel too often
The more often you flip, the greater the chance the crust gets damaged.
5. The pan was not hot enough
As a result, the breading absorbs too much fat and becomes less crispy.
Extra tips for an even crispier schnitzel
- Use fresh breadcrumbs or panko.
- Work with one hand for the dry ingredients and one hand for the egg. This prevents clumps.
- Change the oil or butter when frying multiple schnitzels.
- Don't fry too many schnitzels at once. Otherwise the pan cools down too much.
- Serve immediately for the crispiest result.
The best spices for schnitzel
A good breading starts with flavorful spices. Choose quality herbs and spices such as paprika powder, pepper, garlic powder and onion powder to give your schnitzel a full, balanced taste.
Discover our wide range of spices and seasonings and order easily online.
Also for hospitality and food professionals
Do you regularly prepare schnitzels in a professional kitchen? Natural Spices supplies herbs and spices in bulk packaging for hospitality, butchers, caterers, meal producers and other food professionals. From paprika powder and pepper to complete spice mixes: you are assured of consistent quality, reliable delivery and packaging suited to daily professional use. See here for our breadcrumb options
Conclusion
A crispy schnitzel starts with good preparation. By patting the meat dry, seasoning it first, following the classic order of flour, egg and breadcrumbs and letting the schnitzel rest briefly, the breading stays in place. Whether you fry the schnitzel in a pan or prepare it in the airfryer, with these tips you will enjoy a deliciously crispy result every time.
Frequently asked questions
1. Should you press the breading?
No. A loose breading provides an airy, crispy crust.
2. Can you bread schnitzel a day in advance?
Yes. Store the breaded schnitzels covered in the refrigerator and fry them within 24 hours.
3. Is panko better than breadcrumbs?
That depends on the desired result. Breadcrumbs give a classic schnitzel, while panko provides extra crunch.
4. Why doesn't my schnitzel become crispy?
Usually the pan is not hot enough, you use too little fat, or you fry too many schnitzels at once.
5. Can I prepare a breaded schnitzel in the airfryer?
Yes. Lightly brush the schnitzel with oil and bake it for about 10 to 12 minutes at 190°C. Turn it halfway for an even, crispy crust.
