Schnitzels are a real guilty pleasure of ours. Boak likes one or two a year; Bailey would eat them every night, if he could.
They’re pretty cheap and easy to make, although they’re not good for you, and do generate a lot of washing up. This recipe has been tweaked to reduce the amount of butter used and, we think, make the schnitzels crisper and less greasy than some of the oily, orange slabs you get served in German pubs.
A couple of notes:
1. We use pork rather than veal. If you use veal, you’ve got a bona fide Wiener schnitzel. German pubs tend to go for pork because it’s cheaper and describe them as ‘in the Vienna style’.
2. The origin of the schnitzel is disputed but we like the theory that it comes from Austria’s near-neighbour, Italy. Certainly, your best bet for finding a decent schnitzel in the UK is to go to an Italian restaurant and order a Cotoletta alla Milanese.
3. That’s what schnitzel means, by the way — cutlet.
Recipe after the jump.