The Authentic Schnitzel Is My Favorite Veal Recipe Year-Round!

See if this doesn’t turn into a regular weeknight favorite. Schnitzel is, without a doubt, one of my favorite foods. This fancy German name for a breaded cutlet can be chicken , pork , or veal, pounded thin or left with some heft, served classically with buttery spaetzle or vinegared potato salad , and a squeeze of lemon.
A perfect schnitzel is golden brown and crispy on the outside, tender and juicy within. There is some debate over whether a great schnitzel has an air pocket between meat and coating, and frankly, I think there is room for both styles in terms of enjoyment, but my favorite has a coating that is stuck firmly to the meat for optimal balance of crunchy exterior to perfectly cooked protein.
For a long time, I left schnitzeling to the pros, assuming that getting the perfect coating and non-greasy fry was something that was a restaurant indulgence only. But when a chef pal gave me some tips and tricks, I found myself actually enjoying the process of making schnitzel from scratch. And I think you will too. Welcome to Schnitzel 101! Which meats to use when making schnitzel
Chicken, pork, and veal are all great choices for schnitzel—the key is in the prep. No matter what the meat, your goal is to begin with an even thickness in each piece so that it cooks evenly and you don’t end up with any over- or undercooked parts.
This means either butterflying thicker cuts, like boneless […]