Schnitzel Recipe
The word “schnitzel” comes from the German word for “cutlet,” and it is a classic dish in both German and Austrian cuisine. While it's known in Austria as "Wiener Schnitzel," made traditionally with veal, schnitzel variations exist in many countries. The dish’s roots can be traced back to the Middle Ages, but it became particularly popular in the 19th century when the Austro-Hungarian Empire spread its influence across Europe. Today, schnitzel is a beloved dish worldwide, with each culture adding its own twist.
Equipment
- Meat mallet or rolling pin (for tenderizing the meat)
- Shallow dishes or plates for dredging
- Large frying pan
- Tongs or spatula
- Paper towels for draining excess oil
Ingredients
For the Schnitzel:
- 4 boneless pork chops (or chicken breasts for a variation)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs1 cup breadcrumbs (panko for extra crunch)
- 1 teaspoon paprika (optional, for added flavor)
- Vegetable oil, for frying
Optional Garnishes:
- Lemon wedges
- Fresh parsley
Instructions
- Prepare the MeatPlace each pork chop (or chicken breast) between two sheets of plastic wrap.Using a meat mallet or rolling pin, gently pound the meat until it’s about ¼-inch thick. This will help ensure an even cook and tender texture.
- Season both sides of the meat with salt and pepper.
- Set Up the Breading StationIn one shallow dish, add flour.In a second dish, beat the eggs with a pinch of salt until well combined.In a third dish, mix breadcrumbs with paprika (if using) for added flavor.
- Bread the SchnitzelDredge each piece of meat in flour, shaking off any excess.Dip the meat into the beaten eggs, making sure it’s evenly coated.Finally, coat the meat with breadcrumbs, pressing gently to help them adhere.
- Fry the SchnitzelHeat about ¼ inch of vegetable oil in a large frying pan over medium-high heat.Once the oil is hot, carefully place the schnitzel in the pan, frying one or two pieces at a time. Do not overcrowd the pan.Fry each side for about 3–4 minutes until golden brown and crispy.Transfer the schnitzel to a plate lined with paper towels to drain any excess oil.
- Serve and EnjoyServe your schnitzel hot, garnished with lemon wedges and fresh parsley if desired. Schnitzel pairs well with a side of mashed potatoes, salad, or even a simple cucumber salad.