As of: February 2, 2024, 1:00 p.m
By: Larissa Glunz
Anyone can master the art of breading.
Here are the most important tricks and tricks for a crispy result.
Everything is good as long as it is breaded.
Anyone who follows this kitchen mantra when cooking is guaranteed to never be disappointed.
Whether it's a classic schnitzel, thinly sliced zucchini chips or creamy Camembert - every food feels comfortable in a crispy outer coating.
The golden-yellow breading can then reveal its full flavor when crispy or fried.
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Before that happens, the selected dish, for example a delicious stuffed cordon bleu, has to go through a breading station.
The latter involves several steps and sometimes costs time and nerves.
The breading won't stick, the worktop turns into a beach of breadcrumbs and you end up with more breading on your fingers than on the schnitzel.
Cooking is no fun that way, but there is another way.
Using the right method for the perfect breading: Here's how it works
TikTok user Dean's Kitchen claims to have found the perfect method for breading.
He confidently ignores the classic sequence (flour, beaten egg and finally breadcrumbs); his proven technique only involves two steps and is therefore quicker and simpler.
Proper breading needs to be learned, then the casing becomes a crispy crust.
© Imago/Zoonar
In a short TikTok clip, Dean demonstrates his breading skills step by step.
His procedure can be learned quickly and is also suitable for beginners:
In a bowl, mix an egg and 30 grams of flour thoroughly with a whisk.
This mixing ratio must be maintained even with larger quantities.
Gradually add water until a smooth and flowing mixture is obtained.
Pull the meat, vegetables etc. through the mixture and then turn them into breadcrumbs or breadcrumbs.
The successful breading is ready!
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To turn the breading process into a clean affair, one effective tip should always be followed.
If you pour the egg mixture and breadcrumbs into large, deep containers, you can ensure that nothing goes wrong and save yourself unnecessary cleaning.
Using pliers can also help you avoid dirty fingers.
When the breadcrumb pack is empty, a delicious alternative comes into play.
Unsweetened cornflakes, which are finely crushed, and mashed potato flakes are also suitable for breading.
Salted pretzels can also easily compete with classic breadcrumbs, as these chicken tenders with pretzel breading prove.
Only use high-heat oil such as rapeseed oil, peanut oil or clarified butter for frying.
Always fry freshly breaded bread immediately in the pan in hot oil or lard so that the breading does not get soggy.
After frying, place the meat, fish, etc. briefly on a layer of kitchen paper.
The paper catches excess fat.
A well-done breading also turns vegetables into a taste experience.
© Imago/Panthermedia
If you follow the tips and tricks, you can enjoy a crispy result that not only makes the popular schnitzel a real highlight.
Every breaded lunch and dinner definitely needs repeating.
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