Schnitzel was on the menu pretty regularly when the girls were small. Kids generally love breaded food, and it was a safe dinner option for playdates. (I once made a little girl cry by serving her a bowl of chickpea pasta soup…)
While veal is the traditional schnitzel cut in Austria, I’ve never used it myself. Chicken, turkey, or pork – they’ve all been pounded flat, dipped in egg, and rolled in crumbs and shallow-fried round here.
Schnitzel
(serves 4)
- 4 pork, turkey or chicken escalopes
- 1/2 cup flour, seasoned with salt and pepper
- 1 egg, beaten with a little water
- 1 1/2 cups dry breadcrumbs
- sunflower oil for shallow-frying
- lemon wedges, to serve
- Place the escalopes between two sheets of clingfilm and pound with a mallet to thin them.
- Pat dry with paper towel, then make small cuts around the edge of meat to prevent it curling up when cooked.
- Spread the flour, egg and breadcrumbs on three shallow plates.
- Dip each piece of meat in flour (shaking off the excess), then in the beaten egg, before coating it in breadcrumbs.
- Heat a 1/2 cm of oil in a heavy frying pan over medium heat. Fry the schnitzel until they are crispy and golden on both sides.
- Serve with boiled potatoes and a wedge of lemon.
Ten More Bites 
A guaranteed family favourite!
It certainly hasn’t made anyone cry yet…;-)
After watching Rick Stein’s episode about week-end away in Viena, schnitzel has been on mi mind a lot 🙂 I’d like to try your version with the turkey..
I like it best with the turkey — I seem to have the most success pounding it flat for one thing.
I’m exactly in a ‘turkey phase’ at the moment, so it suits me fine 🙂