Speaking to Tasting Table, Sadler said the crispiest schnitzel should be between 1/4 to 1/8 inch thick. "That thinness gives you the perfect balance of golden, crunchy breading on the outside and ...

A Fort Collins restaurant is trading in its Southern barbecue for schnitzel. After 15 years in Old Town, Moe's Original BBQ will close Feb. 8 and reopen this spring as Schneider's Schnitzel ...

Schnitzel . Clear space on your counter or table, with enough room for 3 bowls or pie dishes. Working from left to right, place flour, cornstarch, salt, onion powder, ...

Budapest’s street food scene is bold, hearty, and packed with flavor. In this tour, we take on a monster-sized Hungarian pork schnitzel and bite into what may be the best lángos in the city. It ...

A thin breaded and pan-fried cutlet—traditionally veal or pork, though variations run to beef, chicken and even, as at the Marrow, duck—schnitzel, done right, has a crisp, lightly puffed ...

Use a thermometer to check the fat reaches 160–170C: too high and the schnitzel will burn, too low and it won’t crisp up. Continually swirl the pan for the best result, frying for 2-4 mins on ...