IngredientsFlour & grain
Semmelbröselbreadcrumbs
Dried white bread, finely grated. Bavaria says Brösel, the north says Paniermehl, and it is the same thing.
It makes the crust on a Schnitzel, it holds meatballs and Leberkäse together, and in a bake it takes up the spare liquid.
In Mexikoin Mexico
Pan molido sits in every supermarket and every panadería, usually bagged next to the flour.
Take the plain one. It looks pale and smells of nothing but bread.
Knödelbread dumplings
Powder is no good for Semmelknödel. Those want bread cubes that soak up milk and egg and still hold their shape.
Two day old bolillo, crust on or off, cut into cubes, comes very close to the Bavarian Semmel. Fresh bolillo turns to paste.
Vorsichtwatch out
A lot of the pan molido on the shelf is sazonado: garlic, onion powder, chilli, sometimes oregano.
In a Schnitzel you notice it; in a dumpling it takes over the plate. Read the ingredients or the Knödel tastes like milanesa.