Description

Classic Schnitzel is a deliciously crispy and tender meat cutlet, traditionally made with pork, chicken, veal, beef, or turkey. The meat is pounded thin, seasoned, coated in flour, egg, and panko breadcrumbs, and fried until golden and crunchy. This easy-to-make recipe delivers perfectly crispy schnitzels that pair wonderfully with lemon wedges, mushroom gravy, or potato rosti for a satisfying meal.

Ingredients

Scale

Meat Selection

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)

For Coating and Seasoning

Salt and pepper, to taste
3/4 cup all-purpose flour
2 eggs, beaten
1 1/2 cups panko breadcrumbs
Oil for frying (such as canola or vegetable oil)

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Instructions

Chicken Breast Prep: Slice each chicken breast horizontally in half to create two thinner steaks. This helps them cook evenly and allows for proper pounding.
Pound the Meat: Place the chosen cut of meat on a clean work surface and cover with baking paper or cling wrap. Using a rolling pin, gently pound the meat to an even thickness of approximately 0.8 cm (1/3 inch). Be careful not to pound too thin, as the meat can become difficult to handle or tear.
Season the Meat: Season both sides of each meat piece generously with salt and pepper to enhance flavor.
Prepare Dredging Station: Set out three separate dishes: one with flour, another with beaten eggs, and a third with panko breadcrumbs. Alternatively, a large tray may be used to hold all these ingredients for easier coating.
Coat the Meat: First, dredge each piece of meat in the flour, shaking off any excess. Next, dip it into the beaten eggs, then press firmly into the panko breadcrumbs, turning to ensure an even coating. Transfer coated schnitzels to a plate and repeat with the remaining pieces.
Heat the Oil: Add about 1.5 cm (3/5 inch) of oil to a heavy-based deep skillet and heat over medium-high heat until shimmering hot.
Test the Oil: Dip the end of one schnitzel into the hot oil to check readiness; the oil should sizzle immediately.
Fry the Schnitzels: Carefully place two schnitzels into the hot oil and fry for approximately 3 minutes on one side until deep golden brown. Flip and cook the other side for an additional 3 minutes until crisp and cooked through.
Drain Excess Oil: Remove the cooked schnitzels and place them on a paper towel-lined plate to drain off the excess oil. Repeat frying with the remaining schnitzels.
Serve: Serve the schnitzels immediately with lemon wedges. They can be enjoyed plain or accompanied by mushroom gravy or potato rosti as suggested in the notes.

Notes

Note 1: Panko breadcrumbs provide a lighter, crispier coating compared to regular breadcrumbs; they are highly recommended for authentic schnitzel texture.
Serve schnitzel with a wedge of fresh lemon to add brightness and cut through the richness.
For a delicious variation, try serving with mushroom gravy for added flavor and moisture.
Potato rosti pairs beautifully with schnitzel and is a traditional side; consider preparing this hearty potato dish to complement your meal.