This is how to make a Schnitzel that’s extra crunchy and beautifully golden. Absolutely irresistible, the only question is: will you serve it straight up or with a mushroom gravy? Make this with pork, chicken, veal or turkey!
I got refused service today. By the car wash man.
It was going to be a treat to myself. I hate washing my car, it’s always a big deal when I do it. But I’m too tight to spend money on a hand car wash.
I pulled up into the car wash in the parking lot at a shopping centre, jumped out of the car and handed the keys to the attendant. “The Deluxe, please!” I chirped. “Inside and out.”
He tore off my ticket and said “OK, 1 hour.”
I nodded, and was about to turn away when he pulled open the back seat door and stopped. “No, no, no!” he said (he was Chinese, so read this in a Chinese accent). “No car wash!”
“What??” I said, flustered. “What do you mean??”
“What to do with all this?” he asked, pointing at golden strands of fur matted into the carpet on the car floor (OK, and walls). “No, no, no. Too hard. Too much!” he declared.
I couldn’t believe it. I was being refused service!!! But – I could believe it. Getting dog fur off the carpet on the floor and walls of the car is a pain in the bum.
Still, to maintain face, I had to walk away indignantly in a huff. Well, climb back into my car and back out of the car wash in a huff. I really hope I got that attitude across to the car wash attendant. 😉
Now – let’s talk schnitzel so I can forget about that embarrassing incident!
Deep frying is a fairly rare occasion for me, mainly because I have a thing about “wasting” oil. Usually if I deep fry something, I end up using the same oil to make something else just so I’m not “wasting” it.
Not so good for Da Diet.
But quite simply, there are some things in this world that are worth deep frying, and a seriously crunchy, perfectly golden schnitzel is one of them.
There’s nothing tricky about making schnitzel. Pound meat of choice (pork is pictured below, the photo at the top is chicken, veal and turkey is also great). I like to use a rolling pin because there’s less risk of tearing the meat, but you can use a meat mallet if you have one.
Sprinkle with salt and pepper (it’s best to do this direct on the meat rather than mixing in the flour), coat in flour, dredge in egg, coat in panko breadcrumbs (SUPER extra crunch!), then fry.
Actually, you don’t need to deep DEEP fry schnitzel. I shallow fry schnitzel in about 1.5cm / 3/5″ oil. That’s enough to ensure the schnitzel crumb cooks evenly. Using more oil doesn’t really make any difference.
As for how to serve it?
Well, to be honest, I like it straight up. Plain, with just a squeeze of lemon. Especially when made with pork or veal. It’s juicy enough on the inside, and no one would ever describe the crumb of something deep fried as dry. 🙂
But sometimes, you just want a sauce. And on such days, my go-to for schnitzel is mushroom gravy.
This whole food blogging business – editing photos, making videos, and writing about all this deliciousness that is schnitzel – really can be painful. As in – torture. It’s Monday and I swore I was going to be good this week (yeah, yeah, I know you’ve heard it before). I have Healthy Spanish Veggie Soup waiting to be reheated.
Now all I can think about is schnitzel. 😩
Schnitzel, schnitzel, schnitzel.
Freshly made, golden brown, extra crunchy, super juicy inside. This is a must!!! – Nagi x
PS Reminder – this is shallow fried. Not deep fried!
Golden brown and extra crunchy schnitzel. No need to deep fry, just shallow fry it. Make schnitzel with pork, chicken, veal or turkey! These are quite big - about 22 cm/ 9" long, but they are thin. Recipe VIDEO below.
- 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 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)
Chicken breast prep: cut in half horizontally to create two steaks.
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).
Sprinkle both sides of meat with salt and pepper.
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.
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.
Heat 1.5cm / 3/5" oil in a heavy based deep skillet over medium high heat.
Dip the end of a schnitzel in to check if the oil is hot enough - it should sizzle straight away (see video).
Carefully place 2 schnitzels in the oil and cook for 3 minutes until deep golden, turn then cook the other side for 3 minutes.
Transfer to a paper towel lined plate to drain excess oil. Repeat with remaining schnitzel.
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.
1. Panko breadcrumbs are larger than normal breadcrumbs so they create a far better crunchy crumb. They are readily available in all supermarkets here in Australia, usually in the Asian section though they've started appearing in the herb & spice section too alongside normal breadcrumbs. They cost just a fraction more (and worth it).
2. Crunchy Potato Rosti (pictured in post): here's an abbreviated form of the recipe: 2 - 3 large brushed (Sebago) potatoes (US: use russet), peeled and grated using a box grater. Grab handfuls and squeeze out excess liquid. Place in bowl, sprinkle generously with salt and pepper. Melt 1 tbsp butter + 1 1/2 tbsp oil (I use olive) in a large skillet over medium high heat. Add dollops of potato, spread into pancake shape about 12 cm / 4.5" wide, 0.75 cm / 1/4" thick. Press down lightly to compact into rosti, cook for 3 minutes or until deep golden brown and crispy. Flip and repeat. Drain on paper towels, repeat with remaining potato, should make 8.
3. MUSHROOM GRAVY: Melt 50g / 3 tbsp butter in a skillet or large saucepan over medium heat. Add 120g / 4 oz sliced mushrooms, cook until softened. Add 3 tbsp flour (1/4 cup) and mix in, then pour in 2 cups of chicken broth, mixing as you go so the flour butter mixture dissolves. Cook for 5 minutes until it thickens to gravy consistency. Season with salt and plenty of pepper.
4. Nutrition per serving, schnitzel only assuming this is made with chicken breast.
Schnitzel recipe video! This is made with pork. I only cooked 1 in the skillet because I used a smallish skillet for safety reasons (I use a gas stove for videos, skillet is quite high off the work surface).
LIFE OF DOZER
Do this with a ball, and he just sits there and watches as it bounces away.