"Frying foods for idiots" apparently a book I need to see

[Cairycat]

Okay, so I made Wiener Schnitzel for my husband's birthday tonight. It came out all right, considering the quality of American veal, and that perhaps my memories of Schnitzel in Germany are forty years old.

But I always seem to have problems with the breading adhering. The recipe in the Joy of Cooking called for flouring the veal, egg wash, and then breadcrumbs. Some of the breading just fell off completely on a couple of the Schnitzel.

Does it actually help to bread the food ahead of time? Should it then be refrigerated, or kept at room temperature? What am I doing wrong?

One thing I do know, it helps to have a good wine to accompany the meal! And hubby was happy, that's all that really matters!

[Galileo126]

1. After breading, let it rest a while

About 10-15 mins at room temperature. This gives time for the egg proteins to absorb and adhere to the breadcrumbs. Then it should be like a glove fitting the hand. The same is true if you are making fried chicken.

I made that mistake, too, the first time I made breaded foods. Live and learn! Hope this helps...



Edit: Try this experiment: dip your fingers into the flour, then egg wash, then the crumbs. Wait 10 mins, and see how hard it is to come off!

[dem in texas]

3. Yes, letting it rest before frying is the trick.

I make Chicken fried steak (the Texas version of Wiener Schnitzel) and fried chicken. I put the pieces on waxed paper as I bread them and then i let them rest 10 or 15 minutes before frying. Also, don't be anxious when frying, don't turn until you see the browning showing at the edges of the meat and don't turn it much. Turning too soon will also cause the breading to come off.

[Little Star]

2. Try this recipe....

Ingredients
•1 cup all-purpose flour
•3 teaspoons kosher salt, divided, plus more for seasoning
•2 large eggs
•2 tablespoons heavy cream
•2 cups fine plain dried breadcrumbs
•1/2 pound veal scaloppine or eye round, cut across the grain into 4 equal pieces
•Freshly ground black pepper
•2 cups vegetable oil
•3 tablespoons unsalted butter
•1 lemon, cut into 4 wedges
•Curly parsley or lettuce

•Special equipment:
A deep-fry thermometer

Preparation
Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8"-1/16" thickness, being careful not to tear. Season lightly with salt and pepper.

Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°F. Add butter to skillet and adjust heat to maintain 350°F.

Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices.
http://www.epicurious.com/recipes/food/views/wiener-schnitzel-368942

Worked for me.