Schnitzel!

Name: Schnitzel!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 600g / 1.2 lb boneless pork (4 steaks / boneless chops, about 150 g/5 oz each); 600g / 1.2 lb large chicken breasts (2 pieces,300g / 10 oz each); 600g / 1.2 lb veal or beef steaks (4 pieces, 150g / 5 oz each); 600g / 1.2 lb turkey breast cutlets (4 pre sliced pieces, 150g / 5 oz each); salt and pepper; 3/4 cup flour; 2 eggs; 1 1/2 cups panko breadcrumbs; oil for frying

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5.0

159 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Calories
374 kcal
Course
Main Course
Cuisine
German, American, Austrian

Schnitzel!

Kai Walton

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Recipe VIDEO above. Golden brown and extra crunchy schnitzel. No need to deep fry, just shallow fry it. Make schnitzel with pork, chicken, veal, beef or turkey! These are quite big - about 22 cm/ 9" long, but they are thin.

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Ingredients

Servings

Choose ONE of these:

600g / 1.2 lb boneless pork (4 steaks / boneless chops, about 150 g/5 oz each)
600g / 1.2 lb large chicken breasts (2 pieces,300g / 10 oz each)
600g / 1.2 lb veal or beef steaks (4 pieces, 150g / 5 oz each)
600g / 1.2 lb turkey breast cutlets (4 pre sliced pieces, 150g / 5 oz each)

Schnitzel:

salt and pepper
3/4 cup flour
2 eggs
1 1/2 cups panko breadcrumbs (Note 1)
oil for frying (canola, vegetable)

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Instructions

Chicken breast prep: cut in half horizontally to create two steaks.
Place the protein of choice on a work surface and cover with a sheet of baking paper or cling wrap. Use a rolling pin to pound to even thickness about 0.8 cm / 1/3" thick (don't pound too thin, hard to handle / might tear).
Sprinkle both sides of meat with salt and pepper.
Place flour in one dish, panko in another (or use a large tray for both like I did, see photos), and whisk eggs in a bowl.
Coat meat in flour, shake off excess. Dip into egg, shake off excess. Press into breadcrumbs, and turn, pressing to adhere, then transfer to plate. Repeat.
Heat 1.5cm / 3/5" oil in a heavy based deep skillet over medium high heat.
Dip the end of a schnitzel in to check if the oil is hot enough - it should sizzle straight away (see video).
Carefully place 2 schnitzels in the oil and cook for 3 minutes until deep golden, turn then cook the other side for 3 minutes.
Transfer to a paper towel lined plate to drain excess oil. Repeat with remaining schnitzel.
Serve with lemon wedges - I usually serve schnitzel plain like this. Or see note for Mushroom Gravy recipe. Also see note for potato rosti, pictured in post.

Notes

Panko breadcrumbs are larger than normal breadcrumbs so they create a far better crunchy crumb. Readily available in large supermarkets or Asian grocery stores.
MUSHROOM GRAVY - use the gravy in this Chicken with Mushroom Gravy recipe.
Nutrition per serving, schnitzel only assuming this is made with chicken breast.