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Tricks for the perfect meat fried in breadcrumbs

Meat fried in breadcrumbs will have an appetizing taste and texture only if the ingredients, the preparation, and the frying are all chosen and done with care. The quality of the meat and the breadcrumbs is important, but different kinds of meat with different flavor will result in very interesting, new culinary experiences. So instead of the traditional version, it is recommended to try out new versions. Regardless of what kind of meat is used, meat fried in breadcrumbs is an old-time favorite, and a must-have for the weekend table.

Meat fried in breadcrumbs should be crispy on the outside and juicy and flavorful underneath the breadcrumbs. It is not difficult to prepare, but it is important to follow a few simple rules for the best texture and flavor. We will also show you what mistakes you should avoid.

The classic Austrian version of meat fried in breadcrumbs is made from veal, but it can also be made from pork loin or thighs, usually pounded flat. Chicken thighs, wings and breasts are also perfect to be fried in breadcrumbs, and even turkey breast slices can be prepared the same way. If you plan to prepare this delicacy, it’s a good idea to ask the butcher for help when you buy the meat. A good butcher will cut thicker slices of loin, and you will pound the slices flat as part of the preparation, also tenderizing and shaping the meat in the process. It’s a good idea to trim the fatty, membranous parts of the meat a little to prevent the meat from shrinking during frying.

Tricks for the perfect meat fried in breadcrumbs

Perfect fried chicken thighs

Breaded chicken thighs are perhaps the most difficult to prepare. Why? Because if you use larger thighs, they may burn on the outside and remain raw near the bone. To avoid this, you may pre-cook the thighs, remove the bones, or cut deep into the meat around the bones. Once you have prepared the chicken thighs, you need to decide whether you want to keep the skin. This is simply a matter of taste: if you don’t like the skin, remove it. Chicken breast fillets will also taste better and have a more tender texture if pounded flat; you can even stuff the slices with cheese or vegetables. If you opt for turkey, it is recommended to soak the pieces of meat in milk flavored with garlic overnight before frying.


Always salt the flattened slices, then cover and refrigerate for a few hours to allow the salt to flavor the meat throughout. If you like, you can also sprinkle ground black pepper onto the slices. For flavoring, you can also mix spices, red pepper, or garlic granules into the flour, according to your taste.

Traditionally, the meat is coated in flour, eggs, and breadcrumbs. Of course, you can break with tradition: you can or add a little milk, or add sesame seeds, almonds, walnuts, or coconut flakes to the breadcrumbs. You can also find ready-made mixtures on the shelves in the shops, but you need to watch for the right quality.

Tricks for the perfect meat fried in breadcrumbs

Always dip the meat into the breadcrumbs right before frying! Many people like to work ahead, breading the meat, then throwing it in the fridge and frying it later. This is a big mistake, as the breadcrumbs in the fridge will get wet and soggy, and as a result, the texture will not be crispy after frying. The perfect breaded meat is always breaded before frying.


You should always fry breaded meat in hot oil at 170-180 degrees Celsius. You can check the temperature with a digital kitchen thermometer, or if you don’t have one, sprinkle a pinch of breadcrumbs into the oil to see if it is hot enough.

Flattened meat will be cooked through in a few minutes. You can remove the pieces from the hot oil as soon as the crumbs are golden brown. Chicken thighs will need more time, of course, but if you cook them for too long, they will turn dry. Turn the meat during frying so that it is cooked through, and the skin is a nice golden brown. Place the meat on paper towels when you remove from the oil to soak up excess oil.