Recipe Index

Ingredients

• 21¼ oz meat, choose one: boneless pork steaks (4 x 5¼ oz), large chicken breasts (2 x 10½ oz, halved horizontally), veal or beef steaks (4 x 5¼ oz), or turkey breast cutlets (4 x 5¼ oz)
• Salt and pepper
• 3/4 cup flour
• 2 eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Neutral oil, such as canola or vegetable, for shallow-frying
• Lemon wedges, to serve

Method

1. Place the meat between sheets of baking paper or cling film and pound with a rolling pin or meat mallet to an even ⅛-¼ in thickness. If using chicken breasts, halve them horizontally first. Season both sides with salt and pepper.
2. Set up three shallow bowls: the flour in the first, the beaten eggs in the second and the panko in the third.
3. Coat each piece of meat first in flour, shaking off the excess, then dip in the egg, letting the excess drip off, then press firmly into the panko until well covered on both sides.
4. Pour oil into a large frying pan to a depth of about ¼ in and heat over a medium-high heat until shimmering, around 350°F.
5. Fry the schnitzels in batches for 3-4 minutes on each side until deep golden, crisp and cooked through. Do not crowd the pan.
6. Drain briefly on a wire rack or kitchen paper, season with a pinch more salt and serve immediately with lemon wedges.

Prep: 10 min · Cook: 15 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data