Title.
I decided make my own schnitzels after a loooong time, but kinda screwed up as flour is different here. Back at home, we used “soft type” – sorry, I don’t know English for this (we have different types based on texture).
Any recommendations for flour or breadcrumbs (panko) here that your tried and works well for schnitzels?
8 comments
Wow, I didn’t have a schnitzel in decades. Your post made my hungry. The panko that I have seen, is way too rough, and as you say, the flour is different. I talked to the guys at the “Paul” bakery once, when they still existed in Nagoya, and they said that they’d import their flour from Europe, then bake locally.
Maybe you can find a German bakery in your area. They might know what you’re after.
I *just* made schnitzels!!! (aka milanesas)
Get any panko, but be sure it’s dry bc they also sell a soft one. Pass it through the blender until it’s like sand. Then mix 2 eggs, parsley, garlic, a pinch of salt and pepper in a bowl and add some milk until slightly watery.
Take whatever you’re schnitzeling/milanesing (pork, chicken or beef if you can afford it!), dip it in the mix, put it on the panko, press, flip, press, back in the mix, panko, press, flip, press, and done.
Fry in enough oil to cover the milanesa. I recommend sunflower oil from Kaldi.
For extra fancyness, take the ready milanesas and top them with tomato sauce, ham and cheese, bake or grill until the cheese melts and voilá: milanesa napolitana.
Serve with either mashed potatoes or fries with a fried egg sunny side on top.
Having the same problem when making meatballs. Haven’t found a proper solution yet.
I make some killer schnitzel. I buy the ingredients in gyomu super, they sell breadcrumbs and flour that work well.
Why eat schnitzel when you have tonkatsu that is 100x more delicious?
Online baking supply shops like Tomiz and Cotta sell a wide range of flours, including some imported from Europe so maybe you can order what you need.
I’ll probably lose my citizenship for saying this, but panko is superior to our breadcrumbs back home.
For the longest time I tried out different flours and breadcrumbs, trying to recreate that taste of home, until one day I went to the dark side. Just bigger, roasted panko flakes and eggs. No flour. Use it for schnitzel and cordon bleu and it rocks.
i usually buy some brötchen in 人形町 and wait a few days untill they got stale. crush them by hand or put them in a food processor and u’ve got the perfect panierde!