Schnitzel is a thin, boneless cutlet of meat — traditionally veal, pork, or chicken — that is pounded flat, coated in flour, beaten egg, and breadcrumbs, then fried until golden and crispy. Originating in Austrian and German cuisine, the Wiener Schnitzel (made from veal) is one of the most famous meat dishes in the world and a national symbol of Austria.
The key to a perfect schnitzel is pounding the meat thin and even (about 4–5 mm), using fine, dry breadcrumbs for a light and crunchy coating, and frying in plenty of hot fat so the breading puffs up slightly and separates from the meat. Schnitzels are traditionally served with a squeeze of lemon, potato salad, or fries. Variations include chicken schnitzel (popular in Israel and the US), pork schnitzel (common in Germany), cordon bleu (stuffed with ham and cheese), and Japanese tonkatsu (breaded pork cutlet with panko).
Explore more about schnitzel — from the classic Wiener recipe and breading technique to world variations and side dish pairings — in the articles below.
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