A Schnitzel Recipe That’s Traveled to Hong Kong, London, New York, and Beyond (2024)

FAQs

What is the secret to the perfect schnitzel? ›

Schnitzel enthusiasts agree: A good schnitzel, Viennese, Figlmüller or Milanese style must not only be accurately sliced but also flattened and tenderized. The flattening process should slightly stretch the meat fiber but not destroy it so that a juicy, tender result with a uniform thickness is achieved.

United States

Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak.

What kind of meat is used for Schnitzel? Schnitzel can, of course, be made from almost any thin, boneless meat cut. However, traditionally, Wienerschnitzel is made using only veal, and German Schnitzel is made with boneless pork chops. You can also try using chicken, mutton, beef, or turkey.

Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.

The absolutely best way to perfect schnitzel is to shallow-fry them in neutral-tasting cooking oil (Vegetable, Canola, Peanut, Sunflower). So you don't need to use a lot of oil, but you want to use enough oil so that the schnitzel will “float” in the oil as it cooks and not touch the bottom of the pan.

I like to use a combination of oil and butter for the best flavor/crispiness combination. When cooking chicken schnitzel, you need to heat the oil and butter in a frying pan until it is bubbling hot, then add the schnitzel.

By the beginning of the 20th Century, central European immigrants had brought schnitzel to Israel. This dish was ideally suited to the culinary necessities of the period in Israel. At a time when few people owned ovens in their homes, these thin cutlets could be easily prepared over an open flame.

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

The best beef cuts for making schnitzels are thin beef escalopes or thinly sliced boneless shoulder steak or topside. If you are slicing the meat yourself, you will need to use a meat tenderiser to ensure the meat is extra tender.

A cutlet is a small piece of meat which is usually fried or grilled. ... grilled lamb cutlets.

What country invented schnitzel? ›

The history of schnitzel starts in Austria

The dish quickly spread throughout Austria and Germany, and became a staple of traditional German and Austrian cuisine. It was often served with potatoes, cabbage, or other hearty side dishes, and was a popular choice for family meals and celebrations.

The genesis of the schnitzel

Going by the name alone, many people assume that the origins began in Germany or Austria, but it was Israel in the Middle East where the dish was believed to have been served first.

Schnitzel is not uniquely Jewish yet it is beloved by many Jews. The question is: why? According to most experts, including several top schnitzologists, schnitzelticians and schnitzographers, there are many possible reasons for the strong Jewish connection to schnitzel.

The pink colour can be due to a reaction between the oven heat and myoglobin, which causes a red or pink colour. It can also occur when vegetables containing nitrites are cooked along with the meat. Because food safety cannot be judged by colour, it is very important to use a food thermometer when cooking ground beef.

Schnitzel is usually fried, which isn't the healthiest thing, but if you have no weight issues or cardiac markers, it won't hurt you. The chicken in schnitzel is skinless white meat, which is high in protein and low in fat.

Just as important as the first patting down of the chicken's surface, the final pat down of your meat after covering it with breading helps every piece of crunchy coating adhere. After coating chicken in an egg and breading layer, gently pat all sides.

Dip into the egg wash and drain the excess, then straight into the breadcrumb mixture. Cover completely and press down with fingertips. “Crumb just before you cook them, as the moisture can come through the chicken and make the crumbs soggy. Crumb and fry keeps them crisp,” Tony says.

15 minutes in the fridge helps the breadcrumbs to set

The chilling stage helps to ensure that the flour absorbs this additional moisture, which comes from both the egg and the chicken itself, so that the crumbs stick better to the pieces of chicken, almost cementing them in place before they're cooked.