Wiener Schnitzel With Japanese Breadcrumbs?
Wiener schnitzel with french fries and salad.
Wiener schnitzel made with Japanese breadcrumbs doesn’t sound very appetizing to most people.
However, after doing some research along with recommendations from several chefs. I discovered that using Japanese breadcrumbs when coating a schnitzel helps to improve the overall taste.
It ensures the batter stays crisper and doesn’t absorb too much of the oil. Often times, schnitzel can be very greasy if not done right. That’s not to say you can’t just use regular breadcrumbs but it certainly helps to use something that will improve it.
Japanese breadcrumbs also known as panko crumbs are usually finer and have a flake like texture. They are much lighter and contain considerably less salt and calories which is another great advantage to them.
Mostly used in Japanese cooking such as for tempura they are now becoming increasingly popular as an alternative for dishes requiring a fried batter.
The next time you’re making your favorite schnitzel dish, try using Japanese breadcrumbs. You just might enjoy your schnitzel a bit more!
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Category: Facts & Information
About the Schnitzel, YES the Japanese breadcrumbs are the best. My mom is German and always had to search for…i think it was called…Penko? Or something like that. They’re very fine…almost sand like, but somehow stay crunchy.
She often used these to make schnitzel, but can’t figure out how it came about!
I lived in Germany for a year where I learned how to make Schnitzel from my Mother-in-law. I had never heard of using Japanese bread crumbs before, but I will be sure to give it a try next time I make Jaeger (Hunter)Schnitzel. I normally would use Italian bread crumbs as they seem to have more flavour than just plain bread crumbs. I also add paprika to my flour to give it an extra little zip…!
The addition of paprika to the flour is certainly an added bonus but be careful of the seasonings in Italian breadcrumbs. I know they are good, but keep them for your Italian cutlets for things like chicken parmesan.
Overall – great tip! Keep Cooking, Keep Experimenting!!
Thanks Chef Sal! All the best to you too!