You are here: Home » Dinner » Care to Schnitzel? Care to Schnitzel? Dinner,Food and Travel,Recipes http://relish.com/articles/care-to-schnitzel/ September 19, 2012 Who can resist a crispy-on-the-outside, tender-on-the-inside cutlet? Here are two simple and divine Schnitzel recipes. Mark Boughton Photography / styling by Teresa Blackburn http://pgoarelish2.files.wordpress.com/2012/09/chicken_schnitzels_plated2.jpg Share this: Pin ItEmailPrint Schnitzel is the one dish my Vienna-born father knows how to make (a dazzling tableside-prepared Caesar salad excepted). Once a year throughout my childhood, he would “give Mama the night off,” tuck a dishtowel at his waist, and begin pounding and breading and frying with abandon. He was oblivious to the toll it took on “Mama’s next day,” which she spent hosing down the grease-spattered cabinets, and imagining herself at some seaside cottage for all the breadcrumbs on our Brooklyn kitchen floor. But the schnitzel was delicious. Tender veal, impossibly thin, shatteringly crisp, and hanging off the sides of our plates, as good schnitzel should. Fortunately, it doesn’t take an Austrian import in the family to revel in the joys of schnitzel. It doesn’t even take veal. The meat of your liking and something to whack it with will do. Pork works splendidly, but chicken does too, the dish arguably originating not in Austria at all, but in Milan. You’ll need crumbs for dredging and oil for frying, but little more. Lemon for squeezing is not essential but strongly recommended. Haute cuisine it’s not. It’s better. Simple food, yet worthy of a Habsburg. —By Laraine Perri, a food writer in New York City Share this: Pin ItEmailPrint Chicken Schnitzel Milanese Schnitzel with an Italian passport—Parmesan in the crumbs and a lemony arugula salad to top. Pork Schnitzel This quick-and-easy pork dish is perfect for a busy weeknight meal.