7 of the tastiest schnitzels from around the world

There are few things you can coat in breadcrumbs and then fry until crispy that we don’t like. No wonder schnitzels are so popular all over the world, from Austria to Japan. We’ve listed the tastiest varieties for you.

A schnitzel is traditionally made from veal that is flattened, breaded and deep-fried or fried until crispy in a thin layer of fat. Veal is relatively expensive, so pork (such as in this divine Wienerschnitzel recipe) or chicken is sometimes used too. As long as there’s a crispy coating around it, we don’t really mind. A glass of Pinot Grigio alongside it, and it’s a party!

The tastiest schnitzels from around the world

Wienerschnitzel

It all started with wienerschnitzel in Austria. The meat is flattened until it’s a few millimetres thin, which sometimes makes it almost as large as your head. What a dream. The meat is coated in flour, egg and breadcrumbs. If all goes well, air gets between the meat and the crust, creating large bubbles. It becomes extra crispy when fried in clarified butter. This recipe for wienerschnitzel is the real deal. Going to Vienna? At these spots you can eat the best wienerschnitzels in the city.

Jägerschnitzel

See jägerschnitzel on the menu in Germany? It’s very similar to a wiener, but is served with a rather rich, savoury mushroom sauce. Add a little parsley for freshness and you’re done.

Cotoletta alla Milanese

This is also very similar to the original schnitzel, but here the meat is coated solely in breadcrumbs—no flour is involved. A cotoletta is made from flattened fillet, while costoletta (with an extra s) is made from a chop with the bone still in it.

Cotoletta alla Bolognese

If a simple schnitzel isn’t enough for you, add prosciutto and Parmesan and you have a cotoletta alla Bolognese. Melted cheese makes everything better, so you know what you have to do.

Cordon bleu

Or go for the better-known schnitzel with ham and cheese: cordon bleu. It takes a little more work than the cotoletta above, because the ham and cheese go inside the meat, which can be quite a hassle. When you cut into it at the table and the cheese oozes out, you’ll know it was all worth it.

Japanese Tonkatsu

When prepared properly, this is my absolute favourite. Japanese tonkatsu is flattened less—or sometimes not at all—than the varieties above. And instead of fine breadcrumbs, this pork schnitzel is coated on the outside with panko (coarse Japanese breadcrumbs). It comes with tonkatsu sauce, a thick, syrupy sauce somewhat reminiscent of Worcestershire sauce; you can buy it ready-made at an Asian grocery store.

Colombian schnitzel

Chuleta valuta o lomode cerdo apanado is the official name. Quite a mouthful, so we simply call it ‘Colombian schnitzel’. The meat is marinated beforehand in garlic, onion and cumin, which gives it extra flavour. It is often served with rice and beans, transporting you straight to Colombia.

Also read:

• Recipe: schnitzels coated in pretzels
• End of #schnitzelgate: the controversy surrounding vegetarian meat is practically resolved
• Five really good tips for freezing and defrosting meat