The fineness of your crumbs is more important than the type of bread used. Here’s the good news: Just about any bread crumbs can produce great schnitzel as long as the bread it comes from is bone-dry, relatively lean, ground and sifted very finely. Then there’s the matter of frying: Early on at Wursthall, we thought we could prebread our schnitzel. This immediately resulted in schnitzel that fried up with an uneven color and barely any puffing, as a result of the bread crumbs absorbing moisture from the egg layer as they sat together. It is imperative that schnitzel be breaded very gently — no pressing!

Source: New York Times March 08, 2021 21:45 UTC