SCHNITZEL CHEAT SHEET

• It was invented in 19th-century Vienna (though some claim the Ancient Romans were the first to bash and breadcrumb meat)

• The word is a diminutive of the German ‘sniz’, meaning slice

• In Austria and Germany, a classic wiener schnitzel (viennese schnitzel) must be made with veal – in fact Austrian law demands it

• The Japanese version of the dish, made with pork loin, is tonkatsu

TIPS FOR THE BEST SCHNITZELS

To bash the meat flat, a rolling pin will do, but for a proper, sheet-like schnitzel, a meat tenderiser/hammer is best. To flour or not to flour? You don’t need to flour your schnitzel before coating in egg and breadcrumbs. Generally, adding flour gives the egg something dry to stick to, but flourless schnitzels are a little lighter and crisper.

A light coating of egg and breadcrumbs (and flour, if you’re using it) is best Don’t double-dredge or try to pack on as many crumbs as possible. You want a light coating that just covers whatever you’re schnitzel-ing.

To fry, a healthy amount of oil is required for an even, golden finish – you don’t have to deep-fry the schnitzel as you do turn it over, but you want it sitting in bubbling oil as it cooks. And if your pan is big enough, feel free to cook 2 schnitzels at a time.

WHAT TO SERVE WITH YOUR SCHNITZEL

It’s of course up to you what you serve with it, but schnitzels have an affinity with potatoes, particularly potato salad, matchstick fries or mash. As with a lot of fried food, tanginess is welcome, be it a wedge of lemon or a sharply dressed salad. Sauces work too – mayo-based or warm and creamy. And while a glass of dry white wine or a fresh lemonade pair nicely, nothing beats a crisp, ice-cold lager or pilsner to drink with a schnitzel.