Schnitzel

Schnitzel

Our ham schnitzel recipe is a celebration of the classic, crispy cutlet reimagined with tender ham. We coat the ham in a blend of breadcrumbs and panko to achieve the perfect crunch. We pair it with the comforting flavours of oven-roasted potatoes and sweet green peas. A fresh twist is added with a squeeze of lemon, making this a dish you can proudly serve to friends and family.
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Instructions

  • Place each piece of meat between two sheets of baking paper and gently pound them until they are about 3 mm thick, using a pan. Make a few small cuts along the edges of the meat to ensure it stays flat while frying.
  • Pour flour onto a plate and mix with salt and pepper. On a separate plate, beat the eggs lightly. Combine breadcrumbs and panko on another plate.
  • First, coat the meat slices in wheat flour, shaking off any excess flour. Dip each piece into the beaten eggs, then thoroughly cover with the breadcrumb mixture.
  • Fry the schnitzels in butter and oil on medium heat until the breading is crispy and golden, about 3 minutes on each side.
  • Serve the schnitzels with oven-roasted potatoes, warm green peas, and lemon. Optionally, drizzle with browned butter.
Enjoy!

FAQ: Questions about schnitzel

We have gathered answers to your most-asked questions about schnitzel. So, sit back and enjoy as we take you through the process, from choosing the best meat to getting that perfect crunch.

What is schnitzel?
Schnitzel is a popular dish consisting of thinly pounded meat breaded and fried until golden and crispy. While it originated in Austria, it has since become a classic meal in most German-speaking regions. The dish is often served with potatoes, green salad, and wedges of lemon to add a touch of freshness to the meat.
What meats are suitable for schnitzel?
A classic schnitzel starts with the right meat, and you can choose from several types. Besides the traditional ham schnitzel, pork, veal, chicken, and turkey are all excellent choices. It is important to pound the meat to about 3 mm thickness to ensure that it cooks evenly and to keep it juicy and tender.
How do I ensure my schnitzel is crispy?
To make a crispy schnitzel, mix breadcrumbs with panko for a crunchier coating. Immediately fry the schnitzel after breading to prevent it from becoming soggy. Aim for medium-high heat – about 166 °C. Use enough oil to allow the schnitzel to float, which helps cook it evenly and makes it crispy. Handle the breading gently; do not press it into the meat, and shake off any excess. Fry each side for 2–3 minutes until golden brown. After frying, place the schnitzel on paper towels to absorb excess oil and maintain its crispiness.

Ingredients

Ham schnitzel
400 g
Flour
100 ml
Salt
1 tsp
Freshly ground black pepper
½ tsp
Eggs
2
Breadcrumbs
100 ml
Panko breadcrumbs
100 ml
Arla® LactoFREE Slightly Salted Spreadable
60 g
Oil for frying
4 tbsp
To serve
Oven roasted potatoes
Frozen green peas
Lemons in wedges
Butter, browned
50 g
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Tips for making the perfect schnitzel

Our helpful tips will guide you on how to achieve the famous crispiness of schnitzel and how to select the perfect side dishes.

Combining breadcrumbs with panko

To achieve the perfect crunch in your schnitzel, mix traditional breadcrumbs with panko. For a more efficient breading process, use one hand for dry ingredients and the other for wet ones. This technique helps keep your workspace clean and your hands less messy.

Frying schnitzel

To achieve the perfect texture, aim for a crispy crust with juicy insides. Avoid overcrowding the pan; too much meat lowers the oil's temperature. If necessary, fry the schnitzel in batches. After cooking, transfer the schnitzel to paper towels to absorb excess oil, then serve right away to maintain the crunchy and juicy texture.

Try our easy recipe for schnitzel

Serve our easy-to-make schnitzel recipe at your next dinner party, where taste and texture take the front-row seat. With its succulent meat and crispy crust, the schnitzel is a sure crowd-pleaser among adults and kids. This traditional dish is a favourite at festive gatherings, but it can also add a special touch to cosy family dinners.

Beautifully golden and crispy

What truly sets schnitzel apart is its captivating contrast of textures. The outer layer is meticulously coated in flour, beaten eggs, and breadcrumbs to create a crispy crust, while the inside remains juicy and succulent. That way, every mouthful of the beautifully golden and crispy schnitzel comes with a wealth of different tastes and textures. The fame and popularity of the schnitzel are well-earned, and many will agree that the stunning crust is part of the reason for its esteemed reputation.

Serve with delicious sides

Oven-roasted potatoes are a traditional choice, their crispy skins and fluffy insides making them a perfect match for the schnitzel. Green peas add a sweet note and a burst of colour to the plate, rounding out the meal. A lemon wedge served alongside the schnitzel adds a burst of citrus. For an added indulgence, a drizzle of browned butter imparts a rich, nutty aroma that deepens the overall taste.

For a different texture, go with creamy mashed potatoes. A crisp salad with a simple vinaigrette can lighten the meal and add a refreshing element. 

You can also try our  Hasselback potatoes or oven-baked vegetables for delicious sides that complement the schnitzel.

Make it your own

Here are a few ways to personalise the classic schnitzel to suit your taste preferences. Begin by selecting your preferred type of meat. Veal offers a tender and delicate flavour, while pork provides a more robust and hearty experience. Go with chicken if you are looking for a lighter alternative.

For the breadcrumb mixture, add herbs like parsley and thyme or spices like paprika to introduce a more aromatic flavour that helps bring nuance to the meat.

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