Schnitzel is a pounded slab of meat that's breaded and fried up. It's usually served with a mushroom sauce.

Ingredients: 2 servings

For the Schnitzel
Meat for schnitzel
2 (100 g per slab)
Salt and pepper
to taste
Plain flour
as needed
Fine dried panko
as needed
for frying
20 g
For the mushroom sauce
Button mushrooms
200 g
Consomme soup
100 ml
Heavy cream
100 ml
Dried thyme
as needed
Salt and pepper
to taste


1. Finely pound the meat with a meat tenderizer. Make sure you don't pound it too thin that you poke holes.
2. Once the meat has been pounded to an even layer, season with salt and pepper.
3. Bread with flour, and knock off the excess. Dredge into a beaten egg, then coat with panko.
4. Thickly slice the mushrooms and mince the onions.
5. Saute the mushrooms over high heat, and avoid scorching them. Once water draws out of the mushrooms, transfer to a plate.
6. Sweat the onions. Once it turns golden brown, add the sautéed mushrooms (add oil if necessary).
7. Season with consomme and heavy cream. Cook down until it becomes a sauce.
8. Heat oil and butter in a frying pan. Once the butter melts, fry up the breaded meat.
9. Once both sides have crisped brown, transfer to a plate, pour the sauce on top and top with the mushrooms.
10. You could also omit the sauce and substitute it with a squeeze of lemon juice.

Story Behind this Recipe

Schnitzel is a popular dish. If served with French fries and a side salad, it's called 'Schniposa' (a merged nickname for schnitzel, pommes frites, and salad).