The perfect breading

Important for a crispy breading: the thinner the meat, the shorter the frying time and the more tender the bite. Therefore, first use a smooth meat tenderizer or a wide knife blade to spread the meat to a thickness of approx. 5 mm.

Pre-cook the vegetable slices in salted water until al dente. Then dredge in flour, whisked egg and breadcrumbs and fry in clarified butter or oil.

Parade of breadcrumbs to choose from

For a crunchy bite, replace the classic white bread crumbs with ground pretzels or mixed bread. Mix chopped nuts, finely grated Parmesan or Appenzeller cheese, flaked almonds, grated potato, crackers, crumbled potato chips or cornflakes into the breadcrumbs as desired.

Extra tips

Heat the frying fat to a high temperature, then lower the heat and fry the breadcrumbs over a medium heat to prevent the crust from burning. For a fine crust, use panko (made from crustless white bread) instead of breadcrumbs.

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