Sizzling schnitzel

By Lynn Bain

Mar 25, 2025

Schnitzel is a classic dish, but it doesn’t always have to be the same. LYNN BAIN offers some tips for adding variety to your ‘schnitty’ dinner.

When I was a child, having a schnitzel was the epitome of “exotic”. My dad used to prepare them for special occasions or simply to give my mum a night off. Dad loved cooking.

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Schnitzels to me are still special and I love making my own and playing around with the flavours. So, go ahead and try some of the flavour combinations suggested below and have your own schnitty dinner.

Handy hack one: You could vary the flavour of your egg dip by beating in either a little crushed garlic, a teaspoon of white miso, or a little prepared mustard of your choice. Go easy on the hot English mustard (although it is a favourite at my place).

Handy hack two: Mayonnaise, yoghurt or milk can be used as an alternative to egg for dipping the schnitzel in prior to breadcrumbing.

Handy hack three: You may finely grind either some pumpkin seeds, nuts or chia seeds and add them to your breadcrumbs for a flavour variation.

Handy hack four: Add a little dried chilli flakes and some finely chopped coriander to the breadcrumbs for an Asian vibe. Alternatively, you could try adding some finely grated Parmesan and finely chopped parsley to the breadcrumbs for an Italian twist.

CLASSIC CRUMBED SCHNITZEL

INGREDIENTS

Serves 2

2 schnitzel steaks

1 cup plain flour

Freshly ground salt and pepper

2 eggs

1 clove garlic, finely grated

2 cups panko breadcrumbs

3 or 4 tbsp cooking oil

METHOD

Step 1: Beat the eggs lightly with the finely grated garlic.

Step 2: Add the salt and pepper to the flour and combine. Then place the flour, egg mixture and breadcrumbs in separate bowls/plates.

Step 3: Dredge the schnitzel steak through the seasoned flour.

Step 4: Coat both sides of the steak thoroughly with flour. Gently shake the steak to remove any excess flour.

Step 5: Place the floured schnitzel into the beaten garlic/egg mixture.

Step 6: Coat both sides of schnitzel thoroughly with the garlic/egg mixture.

Step 7: Place the egg-coated schnitzel into the breadcrumbs and generously coat on both sides.

Step 8: Pat the breadcrumbs on to the schnitzel to help them adhere to the meat. Repeat the flour, egg, breadcrumb process with the remaining piece of meat. When all of the schnitzels are coated, place them on to a plate and pop into the fridge for a few minutes to help the crumb coating firm up.

Step 9: When you are ready to cook the schnitzels, heat the cooking oil in a frying pan over medium heat. When the oil is hot, add the schnitzels to the pan and sauté until golden brown.

Step 10: Turn the schnitzel over and sauté the other side until golden brown. Remove the schnitzel from the pan and drain for a minute or two on some paper towel.