Once upon a time, a schnitzel was pub comfort food – cheap, generous and reliable. These days, a decent schnitty at a good pub will set you back $25–$35, and that’s before you add gravy or a beer.
Which raises an obvious question: why on earth aren’t we making this at home?
A great schnitzel isn’t complicated. It’s meat, crumbs, hot oil and confidence. Done properly, it’s crisp, juicy, golden and every bit as good – if not better – than what you’ll get out. And you can feed a family for the price of one pub plate.
But first, the great debate.
Pork vs Chicken: The Schnitzel Argument
Ask ten people and you’ll get split opinions.
Pork schnitzel purists will tell you it’s the original, the only real schnitzel. Pork stays juicy, has more flavour, and rewards you with that glorious crackle-adjacent crunch when done right.
Chicken schnitzel fans argue it’s lighter, more forgiving, and universally loved – especially by kids. It also soaks up flavour beautifully and pairs well with bold toppings like parmigiana or spicy slaw.
The truth? They’re both excellent. Pork wins on flavour. Chicken wins on crowd-pleasing versatility. Make whichever’s cheaper at your butcher this week.
The Golden Rules of Schnitzel Success
Before we cook, a few non-negotiables:
Pound the meat evenly – thin but not falling apart
Season every layer (meat, flour, crumbs)
Use dry breadcrumbs or panko
Fry in shallow oil – not deep, not skimpy
Don’t overcrowd the pan
Right. Apron on.
Classic Pub-Style Pork Schnitzel
Serves 4
Ingredients
4 pork loin steaks
Salt and pepper
½ cup plain flour
2 eggs, beaten
1½ cups breadcrumbs or panko
Oil for frying (vegetable or rice bran)
Lemon wedges
Method
Place pork between baking paper and gently pound to about 5mm thick.
Season well with salt and pepper.
Coat in flour, then egg, then breadcrumbs – pressing crumbs on firmly.
Heat oil in a wide pan over medium-high.
Fry 2–3 minutes per side until golden and cooked through.
Drain on a rack (not paper towel – it keeps them crisp).
Serve with lemon. No gravy required, but no judgement if you insist.
Ultra-Crispy Chicken Schnitzel
Serves 4
Ingredients
2 large chicken breasts, halved horizontally
Salt, pepper, garlic powder
½ cup flour
2 eggs
1½ cups panko breadcrumbs
2 tbsp grated parmesan (optional but excellent)
Method
Same process as pork, but add parmesan to the crumbs for extra crunch and flavour. Chicken cooks fast – don’t overdo it or it dries out.
Schnitzel Upgrade: Crumb Variations
Italian-style: Breadcrumbs + parmesan + dried oregano
German-leaning: Fine crumbs + a touch of nutmeg
Extra crunch: Half panko, half crushed cornflakes
The Sides That Make It Pub-Worthy (But Better)
Quick Pickled Slaw (5 Minutes)
Shred cabbage and carrot. Toss with:
¼ cup vinegar
1 tsp sugar
Salt
Splash of olive oil
Crunchy, sharp and perfect with fried food.
Classic Creamy Coleslaw
Cabbage, carrot, spring onion with:
Mayo
Lemon juice
Salt and pepper
Keep it simple. Don’t drown it.
Hot Chips (Oven or Air Fryer)
Season after cooking. Always.
German-Style Potato Salad
Warm potatoes, mustard, vinegar, olive oil, bacon if you’re feeling generous.
The Cost Reality
Pork or chicken schnitzel at home: $6–$10 per serve
Pub schnitzel: $25+
Same crunch. More food. Less regret.