Schnitzels
Tender escalopes in a crisp breaded coating, schnitzels must be Austria’s finest culinary invention. Explore our best schnitzel recipes, including classic crunchy-crumbed pork, chicken and veal cutlets alongside exciting variations and global flavours.
-
- Comforting and traditional: Learn how to make the ultimate authentic schnitzel: juicy meat encased in breadcrumbs and pan-fried until golden. The meat is pounded thin to make it tender and increase the crispy surface area. Try schnitzel à la holstein, a German variation invented in Berlin and served with a lemony caper sauce to cut through the richness.
- Easy chicken and pork schnitzel: Veal is the traditional choice for schnitzel, but chicken and pork work well, accompanied by sauerkraut, a salad or served in a bun or with pasta.
- Vegetarian versions: Many vegetables lend themselves well to the crispy schnitzel breadcrumb treatment, including celeriac schnitzel and our aubergine parmigiana version.
- Unusual and creative flavours: Experiment with poppadum chicken schnitzel (with the crumb made from the popular Indian starter) or fish schnitzel with taco-style toppings.
If you like chicken schnitzel, you’ll love our best-of-the-best chicken kyiv recipe.
Showing 1-16 of 24 recipes
Filter This Page
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door… Enjoy 5 issues for just £5 with our special introductory offer
