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Schnitzel Recipe

By: Author Jacob Allen

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Hi, I am Jacob Allen. Today, I want to share a yummy recipe with you: Schnitzel. It reminds me of fun times cooking with my family when I was younger.

Once, we found this recipe through one of our neighbour. It looked easy, so we gave it a try. We all worked together in our small kitchen, making the schnitzel. We served it with mashed potatoes.

Now, when I make schnitzel, it reminds me of those happy times with my family. Come cook with me and make some memories!

Schnitzel Recipe

Schnitzel Recipe

Classic Wiener Schnitzel is a traditional Austrian dish made with thinly pounded meat, coated in breadcrumbs, and fried until crispy and golden. It's typically served with lemon wedges for a tangy flavor and garnished with fresh parsley.
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Course: Main Course
Cuisine: Austrian
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Calories: 400kcal
Author: Jacob Allen
Servings: 4 Servings

Equipment

  • Meat mallet
  • Shallow bowls for dredging
  • Large Skillet
  • Paper Towels

Ingredients

  • 4 veal or pork cutlets about 150g each
  • Salt and pepper
  • 1 cup all-purpose flour
  • 2 large eggs1 cup breadcrumbs
  • Vegetable oil for frying
  • Lemon wedges for serving
  • Fresh parsley chopped, for garnish

Instructions

  • Place each cutlet between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick. Season with salt and pepper.
  • Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
  • Dredge each cutlet in flour, then dip into the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.
  • Heat vegetable oil in a large skillet over medium-high heat. Fry the cutlets until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
  • Serve hot with lemon wedges and garnish with chopped parsley

Notes

  1. Make sure to pound the meat thinly and evenly for uniform cooking and tenderness.
  2. Use fresh breadcrumbs for the best texture and flavor.

Nutrition

Serving: 1Schnitzel | Calories: 400kcal | Carbohydrates: 25g | Protein: 30g | Fat: 20g | Fiber: 1g

Time For My Personal Tips!

Tip 1: Keep the oil at the right temperature; too hot, and the schnitzel will burn, too cool, and it’ll be greasy.

Tip 2: For extra flavor, add a pinch of paprika or nutmeg to the breadcrumbs.

Tip 3: Don’t overcrowd the skillet; fry the schnitzel in batches for even cooking.

Tip 4: Use a combination of butter and oil for frying to add richness to the schnitzel.

Tip 5: Serve immediately to enjoy the schnitzel at its crispiest.

Variations:-

Schnitzel Recipe

There are different kinds of Schnitzel you might find at a German restaurant. One is called Jägerschnitzel, served with mushroom gravy.

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Another is Zigeunerschnitzel, served with a tasty bell pepper sauce. And then there’s Rahmschnitzel, served with a creamy sauce. They’re all really tasty options!

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