How do you make a perfect schnitzel? Here's how to make it golden brown, tender and deliciously crispy

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schnitzel

A good schnitzel seems simple, but the difference between a dry, tough schnitzel and a perfect golden-brown example lies in the details. From the choice of meat to the breading and frying: with the right technique you can make a schnitzel at home that is wonderfully tender inside and crispy outside.

In this guide you will read step by step how to make a perfect schnitzel, which spices to use and which mistakes you should avoid.

What is a schnitzel?

A schnitzel is a thin piece of meat that is pounded flat, breaded and fried until golden brown. The best-known variant is the Wiener Schnitzel, which according to Austrian tradition is made exclusively from veal.

In the Netherlands, however, many different types of schnitzels are eaten, such as:

Pork schnitzel
Chicken schnitzel
Turkey schnitzel
Vegetarian schnitzel
Vegan schnitzel

For home cooking, a pork or chicken schnitzel is often the most popular.

Which meat do you use for schnitzel?

A good schnitzel starts with a nice, lean cut of meat.

Suitable types of meat are:

Veal tenderloin (for a real Wiener Schnitzel)
Pork fricandeau
Pork fillet
Chicken fillet
Turkey fillet

Cut the meat about 1 to 1.5 centimeters thick and then gently flatten it to about half a centimeter. This allows the meat to cook evenly and remain nicely tender.

Which spices do you use for schnitzel?

A classic schnitzel does not need to be heavily seasoned. A simple spice base lets the meat shine.

A delicious combination is:

Black pepper
White pepper
Paprika powder
Garlic powder
Onion powder
Dried parsley
Optionally a pinch of nutmeg

Season the meat first before you start breading. That way the flavor is not only in the crust, but also in the meat itself.

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This is how you bread a schnitzel

A sturdy, airy breadcrumb layer consists of three steps.

Step 1. Flour

Pat the meat dry and coat both sides in a thin layer of flour. Shake off excess flour.

Step 2. Egg

Beat one or two eggs. Dip the meat completely through the egg so that a thin layer covers it everywhere.

Step 3. Breadcrumbs

Place the meat in breadcrumbs or panko and turn it gently.

An important tip: do not press the breadcrumb layer firmly. A loose breadcrumb layer creates the characteristic airy crust during frying.

Let the breaded schnitzels rest for 10 to 15 minutes before frying. This helps the breadcrumb layer adhere better.

Breadcrumbs or panko?

Both are suitable, but give a different result.

Breadcrumbs

Classic schnitzel
Fine and even
Nice golden-brown color

Panko

Extra crunchy
Airier
Slightly coarser texture

Want a traditional schnitzel? Choose breadcrumbs. If you love extra crunch, panko is an excellent choice.

How do you fry a schnitzel?

Use a roomy frying pan with enough fat. A combination of butter and sunflower oil often gives the best result.

Heat the pan over medium heat.

Fry the schnitzel for about:

2 to 3 minutes per side for a thin chicken schnitzel
3 to 4 minutes per side for a pork schnitzel
2 to 3 minutes per side for veal

The schnitzel is done once it is nicely golden brown and crispy.

Then let it drain briefly on kitchen paper. Want to know more? Also read our blog "Breading schnitzel: how to keep your schnitzel deliciously crispy"

Common mistakes

The meat is too thick

A thick schnitzel cooks less evenly and becomes dry more quickly.

The pan is not hot enough

This causes the breadcrumb layer to absorb fat and become limp instead of crispy.

Using too little fat

A schnitzel should, as it were, be able to "swim" in a thin layer of fat for even browning.

Pressing the breadcrumb layer

This makes the crust compact and less airy.

Turning too often

Turn the schnitzel only once for the best result.

Tasty variations

Once you have the basics mastered, you can vary endlessly.

Try for example:

Schnitzel with Parmesan cheese mixed into the breadcrumbs
Panko with smoked paprika powder
Italian herbs mixed into the breadcrumb layer
Lemon zest for a fresh flavor
Spicy variant with chili flakes

What do you serve with schnitzel?

Schnitzel pairs well with many different side dishes.

Popular combinations are:

Fried potatoes
Fries
Mashed potatoes
Green beans
Peas
Coleslaw
Cucumber salad
Mushroom sauce
Lemon wedges

Conclusion

Making a perfect schnitzel is not difficult at all. Choose a nice piece of meat, pound it thin, season it well, bread carefully and fry it in sufficiently hot fat. With a few simple techniques you can make a schnitzel at home that is golden brown, crispy and wonderfully tender.

Whether you choose a classic Wiener Schnitzel, a chicken schnitzel or a pork schnitzel: with this base it works every time.

Large spice packages for hospitality and food professionals

Do you make your schnitzels on a professional scale? Natural Spices also supplies herbs and spices in bulk packages for hospitality, butchers, caterers, meal producers and other food professionals. From paprika powder, pepper and garlic powder to complete spice mixes: thanks to our consistent quality and wide packaging options you work efficiently and with a flavor you can rely on.

Are you looking for spices in bulk packaging or a reliable supplier for your company? Check out our assortment of breadcrumbs for the business market or contact us for the possibilities.