Recipe for Crispy Panko Schnitzel

This updated schnitzel uses panko instead of traditional breadcrumbs for a lighter, incredibly crispy coating. Served with a wedge of lemon or a fresh salad, it's a simple, effective dish that's always a hit.

Author

iRASSHAi

Prep Time

15 minutes

Cooking Time

10 minutes

Servings

2

Kitchen

Austrian

Ingredients

• 2 thin veal, pork, or chicken cutlets
• 2 eggs
• 50 g flour
• 80 g panko
• Pepper
• Salt
• Neutral oil (sunflower or rapeseed) for cooking
• 1 lemon (for serving)

Directions

1. If necessary, lightly flatten the cutlets between two sheets of parchment paper. Season with salt and pepper.
2. Prepare three plates: one with the flour, one with the beaten eggs, and one with the panko.
3. Dip each cutlet successively in the flour (tap off any excess), then in the egg, then in the panko, without pressing too hard to keep it crispy.
4. Heat a generous amount of oil in a large skillet over medium-high heat.
5. Cook the schnitzels for 3 to 4 minutes on each side, until they are golden brown and crispy.
6. Drain on paper towels.