Expert advice on how to prepare delicious schnitzel and a classic recipe Food

“Schnitzel is prepared quite easily, it is suitable for various types of meat. Austrian and Italian schnitzel, for example, are mostly made from veal. The Germans usually bake it from pork. However, more types of meat are suitable for making fragrant schnitzel, for example, if you like, you can also make this dish using chicken or turkey breast – this is the type of meat that the Israeli people choose to prepare schnitzel, ” Gintautas Bačkovas.

According to the expert, not only the meat selected, but also the methods of serving differ from country to country. In Germany, for example, schnitzel is usually served with fresh vegetable salads, fried or boiled potatoes, and sometimes with traditional potato salads. In this country, schnitzel is sometimes still seasoned with mushroom or tomato, paprika and onion sauce.

Photo by Vida Press / Baked chicken schnitzel

In Austria, finely chopped head lettuce sprinkled with vinegar-based sauce and potatoes prepared in a variety of ways is usually served with schnitzel.

In Italy, schnitzel is usually eaten with greens, such as beet salads, sometimes seasoned with tomatoes and, in more exceptional cases, mozzarella. Of course, in no country is a plate of schnitzel without a slice of lemon and a few sprigs of parsley.

Useful tips:

According to G. Bačkov, in order to prepare a mouth-watering schnitzel, it is useful to know a few tricks.

Choose the right portion of meat. For steaks, as for steaks, the parts of meat that are boneless are usually chosen. Therefore, schnitzel is usually baked from chicken or turkey breast. For pork or veal schnitzel, according to the expert, it is best to choose a cut.

See also  Learn how to make this fluffy vanilla sponge cake with this recipe for rainy afternoons

Don’t forget to knock out the meat. The first thing to do when making schnitzel is to knock out the meat with a special hammer. It is best to place the meat between two sheets of cling film before beating. According to the expert, the thickness of a perfect schnitzel should be only half an inch: the schnitzel is cooked for a few minutes, so a thick piece of meat inside may remain uncooked.

Vida Press nuotr./Šnicelis su garnyru

Vida Press nuotr./Šnicelis su garnyru

Roll in both flour and breadcrumbs. According to G.Bačkov, lightly sprinkle with salt and pepper after beating the meat. Finally, prepare three bowls. Sprinkle flour with a pinch of salt in one, breadcrumbs in the other, and lightly beat the egg in the third. First, roll the schnitzel in flour on all sides, then dip in the egg whisk and finally roll in the breadcrumbs. According to the expert, breadcrumbs should stick to the meat easily, and before frying you can shake the meat a little to make up the excess breadcrumbs.

Baking. Do not leave the prepared schnitzel on the kitchen table for a long time, it is best to put it in a heated pan only after rolling it. According to the expert, quick-fried schnitzel will be the most crispy. According to him, in order for the dish to turn nicely, you do not need a lot of oil. However, too dry fried schnitzel is also not recommended. The oil should barely cover the baking schnitzel.

Monitor the oil temperature. The oil temperature must be taken into account so that the schnitzel does not burn and is nicely browned. According to G. Bačkovs, it is best to heat the oil to about 165 degrees. It only takes 3-4 minutes to bake a schnitzel. When baking, do not forget to place it on paper towels, as this will drain off the excess oil.

See also  Warnings after shock damage: - Be careful

G.Bačkov also shares a recipe for a great pork schnitzel.

Traditional schnitzel with pork


  • 4 portions of pork cut or loins;
  • salts;
  • pepper;
  • 4 tablespoons butter;
  • sunflower oil (for cooking);
  • a few tablespoons of flour;
  • a few tablespoons of breadcrumbs;
  • 2 lightly beaten eggs;
  • lemon slices and fresh parsley (for serving).


1. Place the pork steaks between the sheets of cling film and beat with a special hammer. Lightly salt and fry the prepared steaks.

2. Heat a medium-sized skillet over high heat and melt a few tablespoons of butter, add the oil.

3. Roll out the pork in flour, egg custard and finally breadcrumbs. Place the rolled steaks in a preheated pan and fry on each side for 1 to 2 minutes until golden brown.

4. Finally, place the prepared steaks on paper towels and allow the excess oil to soak in.

5. Serve the schnitzel with lemon slices and fresh parsley.


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.