Schnitzel: comfort food, guilty pleasure, beloved by kids and adults alike. While there’s nothing like a freshly fried, crisp cutlet, I’m no schnitzel snob; I’ll happily gobble down a slightly greasy, slightly soggy schnitty (as the Aussies fondly call it), and even turn to the frozen, packaged version on occasion (usually after hitting the town). And nothing beats a schnitzel sandwich.
Still, I’m happy to report that the following five schnitzel recipes yield high-caliber schnitzel — no sogginess insight. So what are you waiting for? Get frying!
Go Classic
Before you start riffing on the classic schnitzel, it’s best to master the basics. Lightly marinated in egg, mustard, and garlic then coated in bread crumbs and sesame seeds, this is a fail-safe recipe for thin, crunchy, Israeli-style schnitzel that I go back to time after time.
Bonus round: Don’t forget to bookmark this classic Passover-friendly recipe, which subs breadcrumbs for a mix of matzah and almond meals.
Time for an Upgrade
Inject some serious flavor (and use up leftovers that would otherwise be thrown away) by brining your chicken overnight before frying. This recipe calls for pickle juice, in addition to a bunch of other aromatics, to make up the brine, and uses cornflake crumbs instead of bread crumbs for a super crispy finish. It also recommends finishing the schnitzels with a drizzle of spicy honey — a pure stroke of genius.
Snack Attack
Snack-sized schnitzel strips are a great way to feed a crowd at a party — be it a kid’s birthday, the Superbowl, or as part of a buffet. This recipe calls for black and white sesame seeds for a fun finish and serves the strips with a green tahini dip. Fresh with parsley and zingy with lemon juice, it’s the perfect accompaniment.
With a Twist
For my Uruguayan in-laws, the default schnitzel is made with beef, not chicken. This is likely the influence of the country’s Italian population — it’s essentially a take on the milanese. Sub 2-6 ounce top round or sirloin cuts for chicken in your favorite schnitzel recipe, and proceed as normal. You can pound the meat to 1/4 inch thickness, or leave it thick and juicy!
Eat Your Veggies
This cabbage schnitzel is not just for vegetarians — it’s a delicious dish in its own right. Hailing from Russian and Eastern-European kitchens where cabbage was one of the only veggies available in the winter, these patties are rich and savory — and just as crispy as their chicken counterparts.
