250 g such as char, trout, tench, whitefish, perch. Cheese is also suitable, e.g. sliced mozzarella and Camembert halves or provolone cheese.
It must be so hot that a fork tip drawn through the water, held in the fat, causes a strong hissing sound. While frying, shake the frying pan again so that the fat spits out over the surface of the food. This causes the breading to rise and create the “waves” desired in the Frankfurter Schnitzel. Always drain breaded food on paper towels after baking (it should be grease-free) and bring it to the table on the spot. That way it stays nice and crispy until you eat it! Golden variants: Mix 60 g breadcrumbs with 3 tbsp crushed cornflakes, coconut flakes or sesame seeds, or chopped and crushed peanut kernels, respectively. Delicious for chicken legs or breast.
Add 3 tbsp. chopped almonds to 60 g of breadcrumbs – best for fish.
Add 3 tbsp chopped hazelnuts to 60 g breadcrumbs – tastes great with cheese.
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