
Master the art of the perfect schnitzel with this foolproof recipe for golden, crunchy cutlets. Whether you choose chicken, pork, or veal, these tender steaks are breaded to perfection and fried until irresistibly crispy.
Prepare your protein: If using large chicken breasts, slice them in half horizontally to create two thinner steaks.
Place the meat on a work surface and cover it with a sheet of baking paper or plastic wrap. Use a rolling pin or meat mallet to pound the meat to an even thickness of about 0.8 cm (1/3 inch). Be careful not to pound it too thin, as it may tear.
Generously season both sides of the flattened meat with salt and pepper.
Set up a breading station with three shallow bowls: one for the flour, one for the whisked eggs, and one for the panko breadcrumbs.
Dredge each piece of meat in the flour and shake off any excess. Dip it into the whisked egg, then press firmly into the panko breadcrumbs, turning to ensure a thick, even coating. Transfer to a clean plate.
In a heavy-based deep skillet, heat about 1.5 cm (3/5 inch) of oil over medium-high heat.
Test the oil by dipping the edge of a schnitzel into the pan; it should sizzle immediately. If it doesn't, wait another minute for the oil to reach the correct temperature.
Carefully place two schnitzels in the hot oil. Fry for 3 minutes until the bottom is deep golden brown, then flip and cook the other side for another 3 minutes.
Transfer the cooked schnitzels to a plate lined with paper towels to drain excess oil. Repeat the process with the remaining meat.
Serve immediately with fresh lemon wedges. For a traditional touch, pair with mushroom gravy or potato rosti.
For the crunchiest crust, ensure your oil is hot enough before frying; if the oil is too cool, the breadcrumbs will absorb too much fat and become soggy. If you are making a large batch, keep the finished schnitzels warm in a 300°F (150°C) oven on a wire rack while you fry the rest.