One of the things my mom made better than anyone was a big, steaming plate of schnitzels, a thin piece of breaded meat deep fried. Schnitzels really take me back to the better, brighter moments of my childhood. So I made it a point to get perfectly schooled in how to make a schnitzel close to perfection.
There are some tips which can help you achieve the best results with the smallest amount of effort. And I love making a lot of schnitzels in one cooking session because they’re very tasty even when cold. That means that I can eat them for days to come for lunch, at work, or for dinner. I sometimes like to cut them in pieces and use them in salads, with greens. But they work well between two slices of bread, with some mayo and a slice of tomato, for instance.
How to make a Schnitzel in 5 steps
1. Gather your ingredients
You will need some boneless meat: chicken breast, boneless chicken thighs, or boneless pork chops are best! Also, 1-2 eggs, 1 cup of flour, 1 cup of breadcrumbs, vegetable oil, and salt!
2. Thin your meat
You need to pound your thinly sliced meat, because the thinner it is, the faster it fries, and the juicier the result is.
You can wrap the pieces of meat in plastic wrap or put them in a ziplock bag. Then use a meat tenderizer or a meat pounder to flatten them out, as evenly as possible. Don’t be too zealous though, or else you will tear the meat!
3. Prepare the coating!
Put the flour, breadcrumbs, and eggs in their individual bowls. Whisk the eggs in the bowl, until you have an even texture.
4. Coat in flour, egg, and breadcrumbs
An important part of coating is making sure that you keep it light and thin. Too much coating thickens the schnitzel and it won’t be cooked too thoroughly. So dip the schnitzel in the flour bowl, then the egg bowl, then the breadcrumb bowl.
Carefully remove excess with your finger, but don’t leave that meat bread-free!
5. Deep Fry
It’s best that you fry right away, and don’t leave the meat out too long.
Use a deeper cast-iron skillet, so you don’t splatter hot oil all over the kitchen. You don’t need to add too much oil to the skillet, about half a cup, as opposed to other deep-fried dishes.
Heat the oil in the skillet to a medium high temperature – it’s good to go when it shimmers and quivers in the skillet.
Add each of the pieces of meat in the skillet and fry them until golden and crispy, for a few minutes on each side. Don’t overcrowd the pan, because the heat won’t distribute correctly between the pieces of meat.
When the schnitzels are done, enjoy!