Chicken Schnitzel With Mushroom Sauce, Roasted Butternut & Green Beans
The ‘Wet-Hand—Dry-Hand’ method makes crumbing anything so much easier. If you have ever crumbed something in the kitchen before you will be familiar with the batter build up on your hands if you dip a wet hand into flour and/or batter. To prevent this from happening, simply use your left hand for dipping into liquid (eggs) and your right hand for gouging in flour or covering with crumbs.