Is there anyone who doesn’t like schnitzel? (apart from vegetarians for obvious reasons!). There is something very attractive about quickly pan fried meat, coated in a shell of crispy breadcrumbs.
When I think of schnitzel I think of a “classic” dish. One that has been around for a long time and has had its fair share of interpretations.
This classic made an appearance in our home at least once a week. My father was the “chief schnitzel maker” and he always came up trumps with these beauties. And this was a time when people bought packaged breadcrumbs! (not that there’s anything wrong with that!).
Here in Australia, we are big fans of schnitzel. Especially ones made with chicken. (I personally prefer the veal variety).
Aussies take it one level higher by smothering it with tomato sauce and grated cheese and calling it a “Chicken Parmigiana”. Classic, comfort pub food. (I think this very similar to ”Chicken Parmesan“).
I could easily head out and hand over twenty bucks for a mega sized schnitzel at any of the Austrian “style” restaurants. Accompany that with a large lager, a side of potato rosti and you could easily be mistaken for thinking you’re in Vienna!
Preparing schnitzels at home is a messy yet fun process. I love the way the flour turns all glue like when it gets dipped in the egg. And the “perfectionist” in me loves making sure every last breadcrumb covers the entire piece of meat!
I’ve opted to make a type of salsa, instead of serving these beauties with a heavy, cream based sauce. My salsa is a mixture of chopped lemon pieces (peel and pith removed), sliced and pitted Kalamata olives, a few capers, freshly torn parsley and olive oil. I season it with a little black pepper, give it a good stir and you end up with this chunky, “lemon-y”, zesty, taste sensation. It’s nice and light and this lemon salsa also works well on chicken and fish.
I’m not going to be giving out a specific recipe for making schnitzel today. Here are some guidelines instead.
MY TOP TIPS FOR MAKING SCHNITZEL
- Make your own breadcrumbs by whizzing up older pieces of sourdough bread. I also add fresh herbs (parsley, in this case) and freshly grated Parmesan cheese. This mixture forms a golden, crispy skin once it’s fried.
- Season your flour with salt and pepper.
- Use a good, seasoned cast iron or non-stick pan to fry the schnitzel.
- I like to use olive oil when I’m frying these. If you prefer you can use a neutral tasting oil instead.
- Don’t overcook them! We’re looking for a nice golden colour.
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Hi! I'm Peter. Welcome to Souvlaki For The Soul. My "little" space on the web. My blog is choc full of recipes, travel stories and photos. Have a good look around and enjoy your time here. Cheers!
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Those look incredibly mouthwatering! Thanks for the tips.
Cheers,
Rosa
Thanks Rosa!
I was actually just sitting here thinking that I’d make some Chicken Parma for dinner tomorrow night. Maybe I’ll make veal schnitzel instead
For me, a squeeze of lemon over schnitzel is a must (I’m a veal fan too), however your lemon salsa is genius. Will definitely have to try that next time I make schnitzel. Great photos as always Peter!
Who doesn’t love fried crumbed things? I’m sure even the vegetarians would be into crumbing up some non-meat-based substitutes
When I became an Australian citizen I was told I needed to do two things. Choose a footy team to barrack for and learn to make schnitzel. “One cannot be a true Aussie without eating schnitzel”, or so I was told.
I love the lemon salsa with it and the veal looks delicious!
Yum Yum Yum! Sometimes, when I’m super lazy, I use polenta instead of bread crumbs. It’s not really schnitzel, but it works.
A skinny friend taught me her schnitzel method. Egg and breadcrumb the bread, spray with oil both sides, bake in oven, turning half way through. I do it with chccken and fish but have not tried it with veal.
I seem to remember the 60′s schnitel being served with a slice of hard boiled egg and caper.
oooh this looks SO GOOD.
The classics are always the best! And I like the Aussie version. Yum!
I wish you didn’t have to live so far away!
Gorgeous photos as always Peter!
I know I say it everytime I come for a visit – but I am UTTERLY and TRULY in love with your photography- it makes me feel as if I am at home
The Lemon Salsa is so inspiring – the colors are amazing
I love Schnitzel, or like the Argentinian called Milanesas I will add to the tips Between 6-8 mm will be the perfect thickness, . You can use a light flavour olive oil or sunflower oil. Be sure is very hot before to start cooking (180ºC). Also you don’t need use too much, just enough to cover the steak. Cook the steak by batches and remove the breadcrumbs that still in the frying pan before the next batch so they do not burn and wont contaminate the oil flavour
Wonderful dish Peter, and I like the idea of your fresh tasting sauce very much!
I am so in love with your photos … they are breath taking and make my mouth water. I have wanted to try making something with veal for quite some time. Thank you for your posts! Beautiful! I can’t wait to get cooking!
I know it’s artistic but I’m glad I don’t have to clean up after you…ha, ha.
I like the idea of your salsa…makes the schnitzel Mediterranean.
In full agreement, Peter. It would be easy to think you’re in Vienna yet it’s so easy to make at home and the results are fantastic. Love the ingredient shots! Now I’m ready pull out my cast iron pan and make these beauties.
Yeah, you make Schnitzel look sexy……. Love the last shot……… wish it was dinner time
Very nice Peter. I love those retro (classic) dishes. I grew up on veal cutlets even though the price was and is very high. But, it was my favorite meal. Someone said you make Schnitzel look sexy. Have to agree.
I think schnitzel is a standard around here Peter. Great tips too.
Agreed Peter, homemade breadcrumbs are so easy and you elevate a dish like schnitzel with little effort.
I always say that there’s a reason dishes like this are a classic….what better reason than a beautifully crispy coating with tender veal inside! This looks really delicious!
Oooh – I love schnitzel! It’s my #1 choice for a pub meal.
Thanks for these great tips, Peter. I’ll have to give this a go at home. And your photos are just beautiful, as always.
Btw I just saw your spread on salads in the latest Feast Magazine – gorgeous!!
Thanks Christina!
Yum! My Mum always said it was important to add herbs and parmesan to the crumbs and to add salt and pepper to the flour, so I know exactly how tasty your schnitzel recipe is and I too love the messiness of it, bit like making lamingtons.
Now, I’m gonna have to make me some schnitzel for dinner, it’s been such a long time as I can’t have the ones down at the pub, so thankyou for tonights dinner inspiration, now to see what they’ve got at the supermarket, veal or chicken; I’ll take either
I do love a good schnitzel every now and then. This humble dish has always been close to my heart; from when Mum used to make it when I was a younger. What would the world be without schnitzel?
Looking good!
Bullshit. Use a deep fryer for perfect crunch and no greasy pan fried finish.
Nice work though. Good size ladder
Gorgeous. I have a theory that whatever schnitzel you like best is the one your parents made for you. Whenever we go to Una’s in Sydney our group is firmly divided; six of us are chicken and two of us are veal. The two of us who are veal had it every week at home. One of them is me. Can’t go past it.
I love a good schnitzel too! Who doesn’t indeed!
And homemade is always sooo much better then the ones you can buy in the stores. Gorgeous clicks!
When I make Milanesa (what they call this in Mexico) I use very thin slices of beef and refrigerate them with crumbs on for 30 minutes before frying. This somehow makes the crumbs stick and the crust doesn’t just fall off when frying. Yours look tasty. I’m going to have to make some soon.
Wow! Amazing schnitzel. Thank you for sharing photos are awesome!
I always cook the basic recipe, but I loved the idea of making special homemade breadcrumbs… I have some chicken breast in the fridge that will see the light soon!