Photo: Chris Court
The beloved “schnitty” is a mainstay of Australian pub menus. With that golden, audibly crisp exterior and an impossibly juicy middle, it’s not hard to see why. Pair it with a fresh, zingy salad or slaw, crunchy fries and your choice of gravy (mushroom is our personal preference), and you’ve got comfort food at its finest. Whether you make it with pork (traditional in Germany), veal (common in Austria), chicken, beef or turkey, the humble schnitzel never fails to deliver. And the good news is, there’s nothing tricky about cooking it at home. All you need is your choice of meat, flour, egg, breadcrumbs and plenty of oil – and voilà, every night is schnitty night.
Our love of a good crumb doesn’t end there. We’ve got recipes for crumbed lamb cutlets, fish with a crisp coating and Japanese-style katsu. And of course, it’s not just meat that can be crumbed. Try our umami-forward crumbed oysters with anchovy, speck and mushrooms or Matt Moran’s crumbed King George Whiting with sauce gribiche. Whatever your flavour, we’ve got you covered. Find our best pork, veal, vegetable and chicken schnitzels below, plus our favourite crumbed recipes for good measure.
Our favourite chicken schnitzel recipes
A luxurious chicken schnitzel with sweet, salty and umami qualities.
Chicken schnitzel with buttermilk sauce
Here, we’ve opted for a lighter take on the traditional compound butter and subbed in buttermilk sauce.
The Unicorn Hotel’s chicken schnitzel and gravy
(Credits: John Paul Urizar)The Unicorn Hotel’s chicken schnitzel and gravy
The key to this extra crisp schnitzel? Panko breadcrumbs. Serve it with silky mash, lemon wedges and a flavour-packed gravy for the real pub experience at home.
Chicken schnitzels with cabbage and grape salad
(Credits: Ben Dearnley)A fast and furious chicken schnitzel that comes together in under 20 minutes.
Our top pork schnitzel recipes
Sydney’s beloved Hungarian restaurant shares its recipe for its most ordered dish: pork schnitzel with nokedli (boiled dough-batter browned with butter) and creamed spinach
Pork schnitzel with parsnip mash
We swap flour for hazelnut meal to add a nuttiness to this pork schnitty.
Veal schnitzels you need up your sleeve
Time to glam up your weeknight schnitzel with a creamy tuna sauce and herb salad.
Veal schnitzel rolls with chipotle sauce
(Credits: Prue Ruscoe)Turn your veal schnitty into a roll with smoky-spicy sauce.
Our best crumbed recipes: from chicken and oysters to fish and crumbed tofu
A mix of parmesan and panko makes for a lovely crumb on tender lamb cutlets. Add some wilted greens and you’re good to go.
A crumb of polenta, almond meal and parmesan is not only more tasty than your usual breadcrumbs, it’s also a gluten-free alternative. Win-win.
This dish couldn’t be further from the stereotypes that plague tofu as being a bland ingredient. Prepare your tastebuds for spice and crunch.
“This dish has been a mainstay since Liberté opened,” says chef Amy Hamilton. “It’s pure party food; fun, and deceptively easy.”
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Japanese-style onion pickles with crumbed pork and curry
(Credits: William Meppem)A medley of textures and flavours, this crumbed pork and curry is a weeknight dream.
Crumbed whiting and ravigote sauce
(Credits: John Paul Urizar)Add some asparagus to the pan while you cook the whiting for an efficient and tasty dinner.
Crumbed oysters with anchovy, speck and mushrooms
(Credits: William Meppem)This umami bomb of a dish won’t be everyone’s cup of tea, but it rewards curiosity.
Crumbed pork chops with anchovy butter and celeriac chilli rémoulade
(Credits: Chris Court)Crunchy, creamy and oh so comforting.
Custardy, creamy and mild, crumbed lambs’ brains are a winner – if you’re game enough.
Parmesan-crumbed lamb cutlets with broccoli and anchovies
(Credits: William Meppem)Full of flavour, these parmesan-crumbed lamb cutlets are ready in less than half an hour.
Crumbed veal scaloppine with caponata
(Credits: Vanessa Levis)A crumbed spin on the veal scaloppine served with a fresh caponata.
Stokehouse: Crumbed calamari with lemon and saffron aïoli
(Credits: William Meppem)A quick calamari and vegetable dish from a St Kilda favourite.
Crumbed chicken with lemon, garlic and herb butter
(Credits: William Meppem)A quick and herbacious crumbed chicken.
Parmesan-crumbed mushrooms with aioli
(Credits: Ben Dearnley)Vegetarians need not miss out with these cheesy, crisp mushrooms dipped in aioli.
Crumbed King George Whiting and sauce gribiche
(Credits: Geoff Lung)Matt Moran’s take on fish and chips makes use of the delicate King George Whiting, panko crumbs and grapeseed or vegetable oil.
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