Schnitzel!
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.95 out of 5 stars
(53)
Ingredients
4 servings
- 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)
- Salt and pepper
- 3/4 cup flour
- 2 eggs
- 1 1/2 cups panko breadcrumbs (Note 1)
- Oil for frying (canola, vegetable)
How would you rate this recipe?
Preparation
Step 1
Chicken breast prep: cut in half horizontally to create two steaks.
Step 2
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).
Step 3
Sprinkle both sides of meat with salt and pepper.
Step 4
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.
Step 5
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.
Step 6
Heat 1.5cm / 3/5" oil in a heavy based deep skillet over medium high heat.
Step 7
Dip the end of a schnitzel in to check if the oil is hot enough - it should sizzle straight away (see video).
Step 8
Carefully place 2 schnitzels in the oil and cook for 3 minutes until deep golden, turn then cook the other side for 3 minutes.
Step 9
Transfer to a paper towel lined plate to drain excess oil. Repeat with remaining schnitzel.
Step 10
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.
Step 11
Save recipe for the next time?
