Schnitzel!
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
374 kcal
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Course
Main Course
Schnitzel!
Description
Schnitzel! lets you prepare a classic breaded cutlet using pork, chicken breast, veal, or turkey breast cutlets. The meat is first pounded to about one-third of an inch thickness for even cooking without tearing. It is then seasoned simply with salt and pepper before dredging in flour, egg, and panko breadcrumbs. Panko breadcrumbs are notably larger than typical crumbs, resulting in a crispier, airier coating after frying. The schnitzels are cooked in a moderate amount of oil over medium-high heat, about three minutes per side, until deep golden brown.
This preparation produces a juicy, tender interior with a crunchy golden crust. The choice of meat allows versatility, with chicken and pork being common options. The schnitzel can be served immediately with sides like lemon wedges, potato salad, or a green salad depending on preference.
The recipe emphasizes using panko breadcrumbs for the optimal crispiness and suggests adjusting the thickness of the meat to about 0.8 cm to avoid tearing during handling. The fried schnitzels are briefly rested on paper towels to drain excess oil before serving.
Ingredients
Choose ONE of these:
- 600g / 1.2 lb boneless pork 4 steaks or boneless chops, about 150 g/5 oz each
- 600g / 1.2 lb chicken breast large, 2 pieces, 300g/10 oz each
- 600g / 1.2 lb veal steak 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
- black pepper
- 3/4 cup flour
- 2 egg
- 1 1/2 cups panko breadcrumbs (Note 1)
- cooking oil canola, vegetable, for frying
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 provide a lighter, crunchier coating compared to regular breadcrumbs and are widely available in supermarkets or Asian stores.
- Adjust meat thickness carefully; pounding too thin can cause tearing and make handling difficult.
- Use a thermometer or test oil heat before frying to ensure proper sizzling and prevent soggy coating.
- Drain cooked schnitzels on paper towels to absorb excess oil before serving.
- For an accompanying sauce, consider using mushroom gravy as described in the linked Chicken with Mushroom Gravy recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 149g | |
| Calories | 374cal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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