The beloved “schnitty” has a special place in our hearts (and stomachs). We have them with pork, veal and chicken, and don’t forget to try the mammoth chicken-supreme schnitzel by Sydney’s The Unicorn.
There’s also crumbed lamb cutlets, fish with a crispy coating, and Japanese-style katsu. And of course, it’s not just meat that can be crumbed. Try the parmesan-crumbed mushrooms, and panko-crumbed tofu. We’ve even thrown in a couple of gratin recipes for fun (like Restaurant Hubert’s kimchi gratin).