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The fried schnitzel is among the most popular dishes of Czech cuisine and few can resist it. To make the coating nicely crispy and the meat juicy inside, several rules must be followed. Many focus only on proper breading, but the truth is that a perfect schnitzel begins already with choosing the meat and proper preparation. In this article you will learn practical tips that will help you always succeed with your schnitzels.
Which meat is best for schnitzels
Pork leg, tenderloin, pork neck are most commonly used for fried schnitzels, but chicken breasts or veal chops also work. It is important to pound the meat well into thinner slices so it cooks evenly. More delicate types of meat, such as tenderloin or chicken breasts, only need to be lightly flattened by hand. Marinating in milk with garlic or spreading a thin layer of mustard gives the meat additional flavor and tenderness.
Proper seasoning and resting the meat
It is advisable to lightly salt and pepper the meat before frying. Some cooks recommend letting the meat rest for several hours in the refrigerator so the flavor is better absorbed. Thoroughly patting the meat dry with a paper towel before breading is essential – this helps the coating adhere better and prevents it from peeling off during frying.
Breading step by step
1. FLOUR
Use plain flour, ideally sifted so it is airy. You can lightly season it with paprika, pepper, or garlic powder. The layer of flour should be just thin – it will make it easier for the egg to stick.
2. EGGS
Beat them only enough to combine the white and yolk, but avoid creating bubbles. Those would spoil the coating. One egg is enough for 3–4 slices of meat. For a lighter coating you can add a little milk, water, or oil.
3. BREADCRUMBS
Homemade breadcrumbs from dried bread are best. If you want an extra crispy effect, try replacing part of the regular breadcrumbs with panko breadcrumbs or crushed cornflakes. After breading, gently press the slices with your palm so the coating holds firmly.
How to fry to make the schnitzels crispy
The oil must be at the right temperature – ideally around 170–175 °C. If the oil is too cold, the schnitzel will soak up fat; if it is too hot, the coating will burn and the meat will remain raw. Use a vegetable oil with a higher smoke point, for example canola or sunflower oil.
Fry the schnitzels in smaller batches so the oil does not cool down too much. After frying, place them on paper towels to absorb excess fat.
Serving tips
The classic accompaniment is potato salad, boiled potatoes with butter and parsley, or a fresh vegetable salad. If you want a lighter option, you can bake the schnitzels in the oven on a baking sheet lined with parchment paper with a little oil instead of frying.
Conclusion
The secret of a perfect fried schnitzel lies in the details – from the correct choice of meat, through preparation and breading, to the frying itself. If you follow the tips above, you will achieve a schnitzel that is always crispy on the outside, tender and juicy on the inside. Make it at home and see for yourself that even a classic can taste perfect.
