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Weekend Recipe: Make it a schnitzel night

Golden brown and crispy is what you are aiming for when cooking schnitzel at home.
Golden brown and crispy is what you are aiming for when cooking schnitzel at home.

Schnitzel is a serious crowd favourite and bound to light up the faces of your eaters this weekend. It's even fun to say: shhhhh-nit-zzzel.

Anyone raised in a German household is very familiar with this delicious dish. Basically it is a cutlet of most commonly pork, chicken or veal, pounded thin, breaded and fried. There is a range of topped versions that are popular like Jägerschnitzel topped with a rich mushroom gravy, Zigeunerschnitzel with a zesty bell pepper sauce and Rahmschnitzel served with a rich cream sauce but I love it served with a simple squeeze of lemon and sprinkled with parsley. My mom likes to make the lemony wine sauce below which is also delicious.

An assembly line is key when making schnitzel - so is cooking with people you love! Father & son cooking team shown here: Jay & Drew Lirag.
An assembly line is key when making schnitzel - so is cooking with people you love! Father & son cooking team shown here: Jay & Drew Lirag.

Schnitzel is traditionally served with Spätzle (German egg noodle dumplings), fries, or German potato salad. Happy Schnitzeling!

Make sure the oil is not too hot as you want to maintain the golden brown colour without burning.
Make sure the oil is not too hot as you want to maintain the golden brown colour without burning.

Mom’s Schnitzel

4- 6 oz chicken breasts pounded evenly to ¼ inch thick

1 cup flour

Egg mixture:
2 large eggs
1/8 tsp garlic powder
1 tsp Dijon mustard
Salt and pepper

Breadcrumb mixture:
1 cup panko
½ cup Parmesan
Season with salt and pepper
¼ cup parsley, finely chopped

Grapeseed or vegetable oil (something neutral with a high smoke point)

Sauce:
1 Tbsp butter
¼ cup white wine
½ cup chicken broth
1 Tbsp lemon juice

Directions:

Mixture together ingredients for egg mixture in a bowl and breadcrumb mixture on a plate. Set up assembly line with three stations:  flour, egg mixture and panko mixture. Season the pounded cutlets with salt and pepper.

Heat 1/8 inch of oil in a large frying pan on medium.  Coat chicken in flour and shake off then dip into egg mixture (let excess drip off) then coat with breadcrumb mixture.Don't let it sit in this breaded state to long as the result will not be as crispy.

Fry 3-4 minutes per side or until golden brown and cooked through. Remove chicken to serving dish and make sauce.

On low heat, melt butter and then deglaze with wine, making sure to scrape the browned bits off the bottom. Add chicken broth and lemon juice and let simmer for 2 minutes to thicken.

To serve, pour sauce over chicken or just serve with a lemon slice.


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