Crispy Perfection: Mastering the Art of Schnitzel

Dish recipes: Schnitzel
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Embark on a culinary adventure to Austria with Schnitzel, a beloved dish known for its golden, crispy exterior and tender, juicy interior. Whether it's made with pork, veal, or chicken, Schnitzel promises a satisfying meal that delights the senses and leaves you craving for more.


1 lb (0.45 kg) pork loin, veal cutlets, or chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs

Salt and pepper to taste

Vegetable oil for frying

Lemon wedges for serving

Optional: chopped parsley for garnish


Place the meat between two sheets of plastic wrap and pound it with a meat mallet or the back of a heavy skillet until it is about ¼ inch thick. Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs. Dredge each piece of meat in the flour, shaking off any excess. Dip the floured meat into the beaten eggs, allowing any excess to drip off. Coat the meat with breadcrumbs, pressing gently to adhere. Heat vegetable oil in a large skillet over medium-high heat. Fry the Schnitzel in the hot oil until golden brown and crispy, about 3-4 minutes per side. Transfer the cooked Schnitzel to a paper towel-lined plate to drain any excess oil. Serve hot with lemon wedges for squeezing over the top. Garnish with chopped parsley if desired.


Pair the crispy Schnitzel with traditional sides like potato salad, cucumber salad, or warm potato wedges. Enjoy it as a hearty main course for lunch or dinner, accompanied by a refreshing beer or a glass of chilled white wine.

With its irresistible crunch and succulent meat, Schnitzel is a timeless classic that captures the essence of Austrian cuisine. Whether you're cooking for family or hosting a dinner party, Schnitzel is sure to impress and satisfy even the most discerning palates.