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Wiener schnitzel

Also searched as: schnitzel, breaded schnitzel, veal schnitzel

In short: The puffed-up coating forms because steam from the meat lifts the breadcrumbs while they turn crisp in the hot fat.

Picture it

Like a tent billowing up over the meat.

The decisive moments

1
Pound thin
Thin meat is cooked before the coating burns.
Heat conduction
2
Flour, egg, breadcrumbs, without pressing them on
A loose coating can lift away from the meat and form waves.
Breading
3
Fry floating in plenty of hot fat, swirling the pan
Hot fat runs over the top. Steam from the meat puffs up the coating.
Evaporation
4
Drain briefly on kitchen paper or a rack
Draining stops the coating from drawing in more fat.
Fried food is greasy

Related entries

Sources · 1