Making Classic Schnitzel
A good schnitzel is all about contrast: a tender interior shielded by a golden, wavy crust. Forget the oven and focus on the heat of the fat; if the oil is hot enough, the breading will lift and bubble away from the meat, creating the signature soufflé effect.
Consistency is your primary goal.
Pounding the meat to an even thickness ensures it cooks through before the breading burns. Use a heavy-duty pan that retains heat well.
- meat mallet
- plastic wrap
- three wide shallow bowls
- heavy-bottomed skillet
- tongs
What goes in.
- 4veal or pork cutlets, 5 oz each
- 1 cupall-purpose flour
- 2large eggs, lightly beaten
- 2 cupsfine dry breadcrumbs
- 1 cupclarified butter or high-smoke point oil
- to tastekosher salt
- 1lemon, cut into wedges
Shallow Frying
Do not skimp on the oil. The cutlet must swim in a layer of fat about half an inch deep; this allows the breading to puff up rather than soaking up the oil and becoming greasy.
The method.
Prep the meat
Place each cutlet between two sheets of plastic wrap. Using the flat side of the mallet, pound from the center outward until the meat is an even 1/4 inch thick.
Set the stations
Arrange the flour, beaten eggs, and breadcrumbs in three separate bowls. Season the meat lightly with salt before starting the coating process.
Dredge and coat
Dredge each cutlet in flour, shaking off the excess. Dip into the egg, ensuring full coverage, then lay it into the breadcrumbs. Press the crumbs into the meat gently, but do not pack them tight.
Fry
Heat the fat in the skillet over medium-high heat. Once a stray breadcrumb sizzles immediately, add the schnitzel. Cook for 2-3 minutes per side until deep golden brown.
Finish
Transfer to a wire rack to drain briefly. Serve immediately with a fresh squeeze of lemon.
Other turns to take.
Chicken Schnitzel
Substitute the veal with pounded chicken breast; it requires less time in the pan.
Herbed Crust
Mix finely chopped parsley or grated Parmesan into the dry breadcrumbs for added texture.
When it doesn't go to plan.
Never stack the breaded cutlets before frying or the crust will turn soggy.
Keep the breading loose; if you press it too firmly into the meat, it cannot puff up during frying.
If the fat starts to smoke, your pan is too hot; remove from the flame briefly to stabilize the temperature.
The ones that keep coming up.
Why is my crust falling off?
Usually because the meat was damp before flouring, or the flour layer was too thick, creating a barrier between the meat and the breading.
Can I use olive oil?
Avoid extra virgin olive oil as it has a low smoke point and a distinct flavor that may overwhelm the dish. Stick to refined oils or clarified butter.
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