How to cook schnitzel & 5 flavour twists to try

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Tender escalopes in a crisp, crumb coating, schnitzels must be Austria’s finest culinary invention – but we’ve taken them to a new level with exciting variations and global flavours. Here’s how to nail cooking schnitzels, including the delicious. food team’s top tips, and five flavours twists to try – from poppadom chicken schnitzel to crispy dishes inspired by aubergine parmigiana and fish tacos. It’s crunch time!

How to cook schnitzel & 5 flavour twists to try

Schnitzel history

It was invented in 19th-century Vienna (though some claim the Ancient Romans were the first to bash and breadcrumb meat)
The word is a diminutive of the German ‘sniz’, meaning slice
In Austria and Germany, a classic wiener schnitzel (viennese schnitzel) must be made with veal – in fact Austrian law demands it
The Japanese version of the dish, made with pork loin, is tonkatsu

Tips for the best schnitzels

To bash the meat flat, a rolling pin will do, but for a proper, sheet-like schnitzel, a meat tenderiser/hammer is best.
To flour or not to flour? You don’t need to flour your schnitzel before coating in egg and breadcrumbs. Generally, adding flour gives the egg something dry to stick to, but flourless schnitzels are a little lighter and crisper.
A light coating of egg and breadcrumbs (and flour, if you’re using it) is best. Don’t double-dredge or try to pack on as many crumbs as possible. You want a light coating that just covers whatever you’re schnitzel-ing.
To fry, a healthy amount of oil is required for an even, golden finish – you don’t have to deep-fry the schnitzel as you do turn it over, but you want it sitting in bubbling oil as it cooks. And if your pan is big enough, feel free to cook 2 schnitzels at a time.

What to serve with your schnitzel

It’s of course up to you what you serve with it, but schnitzels have an affinity with potatoes, particularly potato salad, matchstick fries or mash. As with a lot of fried food, tanginess is welcome, be it a wedge of lemon or a sharply dressed salad. Sauces work too – mayo-based or warm and creamy. And while a glass of dry white wine or a fresh lemonade pair nicely, nothing beats a crisp, ice-cold lager or pilsner to drink with a schnitzel.

5 delicious schnitzel ideas to try

Aubergine parmigiana schnitzel
Schnitzel meets aubergine parmigiana – this great marriage of Austrian and Italian classics creates the vegetarian dinner of dreams.

Poppadom chicken schnitzel with lime pickle mayo
Inspired by everyone’s favourite Indian starter, this twist on classic chicken schnitzel uses crushed poppadums in the crumbs for texture and flavour. Meanwhile, the trio of sauces – mango chutney, mint yogurt and lime pickle mayo – offer plenty of dunking opportunities.

Curried pork schnitzel with devilled egg gribiche and pickles
A rich, fiery twist on gribiche (the mustardy chopped-egg sauce from France), pickled cucumbers and red onion enhance these curried, panko-crusted pork schnitzels.

Schnitzel à la holstein
This German variation on classic Austrian schnitzel was invented in Berlin and named after German statesman Friedrich von Holstein. Served with a lemony caper sauce to cut through the richness, it’s a wonderfully balanced dish. Traditionally made with veal, it tastes just as good if you use pork.

Fish schnitzel with chipotle mayonnaise, pico de gallo and candied jalapeños
If you love a fish taco, you’ll love this Mexican-inspired schnitzel. Serve with creamy chipotle mayo, zesty pico de gallo and sweet-spicy pops of candied jalapeños.