Breading and Battering Techniques • 09.03.09
I made wiener schnitzel again!
I even remembered to save some lemon for garnish, and to put my greens on the plate. See, I’m learning! The point of this project, actually, was to play around with a different breading technique.
I used panko this time. That’s not too crazy. I doubled it again. That’s not too crazy either. But it was a little much. Double panko tasted great, but it also stuck together to itself and totally ditched the veal. It was almost like oil and water. I couldn’t get them to stay together no matter how hard I tried.
A slab of unbreaded veal looks pretty gross, for the record.
