A Famous Chef’s Revelation – What You Should Coat Schnitzel Meat With to Keep It from Drying Out
Who doesn’t love a tender schnitzel that’s crispy on the outside and juicy on the inside? Although it seems like a simple dish, schnitzel hides a few essential secrets that, once known, can completely transform the final result.
A famous chef has revealed the trick that keeps the meat tender, prevents it from drying out, and adds a special flavor.
Ingredients for 4 servings:
500 g (about 1 lb) boneless pork loin or chicken breast (skinless, trimmed of fat)
2 large eggs
3 tablespoons of milk (or sparkling mineral water)
100 g (about 1 cup) breadcrumbs (classic or panko, as preferred)
100 g (about 3/4 cup) all-purpose flour
Salt, pepper, sweet paprika (optional)
Oil for frying (sunflower oil is ideal)
Instructions:
Preparing the meat:
Slice the meat into pieces about 1 cm (½ inch) thick, then gently pound them using a meat mallet, placing a sheet of plastic wrap on top to protect the fibers. Season both sides with salt, pepper, and sweet paprika if desired.
Applying the trick:
Brush each meat slice on both sides with sweet mustard (regular, not spicy!). Let them sit for 10–15 minutes to allow the mustard to gently tenderize the meat fibers. If you have more time, refrigerate them for 1–2 hours.
Breading:
Prepare three shallow bowls — one with flour, one with the eggs beaten with milk or sparkling water, and one with breadcrumbs. Dredge each piece of meat in flour, then dip in the egg mixture, and finally coat with breadcrumbs. Press lightly so the breadcrumbs stick well.
Frying:
Heat oil in a deep skillet. When it’s hot enough (test by dropping in a pinch of breadcrumbs — if it sizzles, it’s ready), fry the schnitzels on both sides for 2–3 minutes or until golden. Remove them and place on paper towels to drain excess oil.
CHEF’S SECRET: Brush the meat with SWEET MUSTARD before breading!
This is the professional trick chefs use to keep meat tender, juicy, and flavorful. Mustard not only tenderizes the meat but also protects it from drying out during frying. It adds a subtle, tangy note that perfectly complements the crispy breading.
The Result?
A schnitzel that’s crispy on the outside, yet soft and juicy inside. The meat doesn’t dry out or become rubbery, and it has a pleasant flavor with a delicate hint of mustard. This trick is especially effective for pork loin, which tends to dry out more easily.
Serving suggestion:
Serve the schnitzels with mashed potatoes, coleslaw, pickles, or even in a bun with vegetables for a delicious sandwich.
Conclusion:
If you want the perfect schnitzel, you don’t need complicated techniques—just one small trick: sweet mustard! It’s affordable, easy to find, and works wonders for the texture and taste of the meat. So next time you make schnitzel, try this method—you’ll be amazed by the result!
