Schnitzel
The schnitzel belongs to the German-Austrian kitchen in the broadest sense, but the definitive version — the Wiener Schnitzel — was perfected in Vienna, where 18th-century cooks began pounding veal to a near-transparent thinness before dredging it in flour, egg, and fine breadcrumbs and frying it in hot lard until the crust puffed into dramatic waves. Oil temperature and depth determine the crust: the schnitzel must float freely at 170°C, swirling in the fat rather than sitting in it, which is what creates the distinctive soufflé-like puffed crust. A squeeze of lemon at the table is not optional — the acid cuts through the richness and the dish is incomplete without it.
Vienna perfected it
The technique was refined in 18th-century Vienna before spreading across Germany
Pound to 5mm
Any thicker and the centre steams rather than fries — no exceptions
Float in oil
The schnitzel must swim in hot fat — contact with the pan kills the puffed crust
Lemon is mandatory
Acid squeezed at the table balances the richness — not optional
Ingredients 4 servings
- 4 boneless pork loin chops (about 150g each), trimmed
- 80g plain flour, seasoned with salt and pepper
- 2 large eggs, beaten
- 150g fine dry breadcrumbs (Semmelbrösel)
- 200ml neutral oil (sunflower or rapeseed) for frying
- 1 lemon, cut into wedges for serving
- Salt and white pepper
How to make it
- 1Place each pork chop between two sheets of cling film and beat with a meat mallet or rolling pin until evenly 4–5mm thick — the thin, even cut is the defining feature of a proper schnitzel.
- 2Pat dry and season with salt and white pepper.
- 3Set up three shallow dishes: seasoned flour, beaten eggs, breadcrumbs.
- 4Coat each schnitzel in flour (shake off the excess), dip in egg, then press firmly into breadcrumbs to coat evenly — do not press the crumb down too hard; it should stay airy so it puffs and blisters in hot oil.
- 5Pour oil into a wide pan to a depth of 1cm and heat to 170–180°C.
- 6Fry 2–3 minutes per side until deep golden and crisp.
- 7Drain on a wire rack — never on paper towel, which traps steam and kills the crust.
- 8Serve immediately with lemon wedges.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
