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