How to make schnitzel

veal cutlet

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is often less expensive.

Pound the chicken breast thinly by placing it between saran wrap and using a mallet.

Remove the saran wrap from the pounded chicken breast.

Prepare the breading station: mix flour with salt and pepper in a bowl.

Beat the whole eggs in a separate bowl, ensuring not to make them too fluffy.

Place the pounded chicken breast into the salted flour, coating it evenly.

Dip the floured chicken into the beaten eggs, ensuring it is fully coated.

Finally, coat the chicken in panko breadcrumbs, pressing lightly to adhere.

Heat oil in a frying pan until hot, ensuring the oil is ready before adding the chicken.

Carefully place the breaded chicken into the hot oil, moving the pan to prevent the oil from spilling.

Cook the schnitzel for a few minutes on each side until crispy and golden brown.

Remove the schnitzel from the pan and drain excess oil.

Add a couple of pieces of butter to the hot pan to enhance flavor, moving it around.

Return the schnitzel to the pan to coat it with the brown butter.

Plate the schnitzel and serve with spatzle, red cabbage, and fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens