The Traditional Breading

• The key is to keep the flavors uncomplicated and neutral. Nothing is added to the flour, the egg wash, or the crumbs. No paprika, no garlic powder, no herbs. Anything that browns too quickly or interferes with the delicate crust will prevent the schnitzel from developing its signature soufflé effect — those tiny bubbles that lift and crisp the coating into something light, airy, and unmistakably Viennese.
• Dip it in the flour and coat both sides.
• Dip in the egg wash getting it well coated
• Put it in the bread crumbs and just make sure it is well coated on both sides.
• Lay it on a plate and let it rest for a few minutes for the crumbs to set.
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When Eggs Are Expensive — or You Don’t Have Any

• There have always been times when eggs were scarce, expensive, or simply not available. German and Austrian cooks adapted, and those adaptations still work beautifully today.

The No Egg Method (Historical)

• Season the meat
• Dip in flour
• Dip in water
• Press into breadcrumbs (or cracker crumbs)
• It creates a thinner, very crisp crust that has fed families for generations.
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Milk or Buttermilk If you have milk but not eggs, you can use: milk or Buttermilk

Thicken the Liquid for Better Cling

• Whether you’re using water, milk, or buttermilk, you can whisk in: a teaspoon or two of flour ,This creates a thin batter that grabs the crumbs more evenly and gives you a thicker, more consistent crust. It’s a smart, practical trick used in many German and German American kitchens, You get a nice full bodied crust that is great when you are doing lots of Schnitzels or heartier ones like Chicken fried Steak.
• Mix the water or milk, and if you want some seasonings; Worcestershire sauce, and spices like a teaspoon, of garlic and onion powder, pepper, paprika together with the flour to make a thickened batter.
• This will help it cling to the meat. Some folks use heavy cream in place of the milk, and cut down on the flour. Dip the Schnitzel into the breading mix, flip it over and press the crumbs into the meat. Place on a board or plate. Repeat and stack the schnitzels and let them sit for a few minutes before frying to let the breading set.

An American Style Seasoned Breading This is a Schnitzel that is breaded simply with a seasoned flour.

• Ingredients for flour breading: 1 cup flour 2 teaspoons salt or seasoned salt 1 teaspoon granulated garlic 1 teaspoon granulated garlic 1 teaspoon paprika 1 teaspoon black pepper