Description
Schnitzel is a classic breaded and fried meat cutlet that is crispy on the outside and tender on the inside. This versatile recipe allows you to use pork, chicken, veal, beef, or turkey, all prepared with a simple trio of flour, eggs, and panko breadcrumbs, then pan-fried to golden perfection. Served traditionally with lemon wedges, schnitzel is a delicious main course that pairs well with various sides such as potato rosti or mushroom gravy.
Ingredients
Scale
Meat Options
- 600g / 1.2 lb boneless pork (4 steaks / boneless chops, about 150g / 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)
Coating and Seasoning
- Salt and pepper, to taste
- 3/4 cup flour
- 2 eggs, whisked
- 1 1/2 cups panko breadcrumbs
Other
- Oil for frying (canola or vegetable oil recommended)
- Lemon wedges, to serve
Instructions
- Chicken Breast Preparation: If using chicken breasts, slice each breast horizontally in half to create two thinner steaks, ensuring even cooking.
- Flatten the Meat: Place your choice of meat on a clean work surface and cover it with baking paper or cling wrap. Use a rolling pin to gently pound the meat to an even thickness of about 0.8 cm (1/3 inch). Avoid pounding too thin to prevent tearing and difficulty handling.
- Season: Sprinkle both sides of each piece with salt and pepper to season thoroughly.
- Prepare Breading Station: Set up three shallow dishes: one with flour, one with whisked eggs, and a third with panko breadcrumbs. Alternatively, use a large tray for the flour and breadcrumbs for ease.
- Coat the Meat: Dredge each piece first in the flour, shaking off excess. Then dip it into the eggs, allowing excess to drip off. Finally, press it firmly into the panko breadcrumbs, turning to coat fully. Place the coated schnitzel onto a plate and repeat with remaining pieces.
- Heat Oil: In a heavy-based deep skillet, pour oil to about 1.5 cm (3/5 inch) depth and heat over medium-high until hot. Test the oil temperature by dipping the end of a schnitzel into the oil; it should sizzle immediately.
- Fry Schnitzels: Carefully add two schnitzels at a time to the hot oil. Fry each side for about 3 minutes or until deep golden brown and crispy.
- Drain Excess Oil: Remove the cooked schnitzels from the oil and transfer to a plate lined with paper towels to absorb any excess oil.
- Repeat Frying: Repeat the frying process with the remaining schnitzels in batches.
- Serve: Serve schnitzels hot with lemon wedges. They are traditionally enjoyed plain, but you can pair them with mushroom gravy or potato rosti as desired.
Notes
- Note 1: Panko breadcrumbs provide an extra crispy texture compared to regular breadcrumbs.
- Serve schnitzel with fresh lemon wedges for a bright, acidic contrast.
- For variation, try serving with mushroom gravy or traditional potato rosti as side dishes.
- Use a heavy-based skillet to maintain consistent oil temperature for even frying.
- Avoid overcrowding the pan to ensure schnitzels fry evenly and stay crispy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: European, German/Austrian
Keywords: Schnitzel, Breaded Cutlet, Fried Meat, Pork Schnitzel, Chicken Schnitzel, Veal Schnitzel, Turkey Cutlets, Panko, Crispy Fried Meat
