Schnitzel, a beloved comfort food, is known for its ultra-thin meat that enhances the crispy breading. Traditional versions, popular in Germany and Austria, typically use veal or pork. Food expert Sophie Sadler recommends meat thickness of 1/4 to 1/8 inch for ideal schnitzel, balancing crunch with juicy meat. She advocates for pounding lightly thicker meat (1/2 inch) between plastic wrap to achieve the desired thinness, ensuring quick cooking without burning the crust. This approach to preparation highlights the importance of technique in crafting outstanding schnitzel.
Instead of cutting the meat to size, I like to leave it about 1/2 inch thick, place it between two sheets of plastic wrap or inside a gallon-size freezer bag, and pound it thin using the flat side of a meat mallet.
The thinness gives you the perfect balance of golden, crunchy breading on the outside and juicy meat on the inside.
A proper schnitzel becomes almost a thin ribbon of meat, spreading out to plate-sized proportions to maximize the amount of crispy breading you get in each bite.
That thinness is critical, as it also ensures the meat cooks through quickly, so the crust doesn't burn.
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