All good vegetable dishes should be able to be eaten hot or at room temperature, and the Italian dish parmigiana di melanzane is no exception. This is why it has become a favourite recipe in our families for summer picnics as well as family gatherings at home. You can make an even meatier version by alternating thin slices of veal schnitzel with the eggplant. The binding of the ingredients is essential in this recipe so be generous with the cheese.
Taiwanese fried chicken
With the arrival of popular Taipei chain Hot Star Large Fried Chicken, Sydney and Melbourne are in the grip of a Taiwanese fried chicken frenzy. Originating in Taipei’s Shilin night markets, the juicy schnitzel-style snack measures in at about 30 cm long. Its crumbly crunchy coating is generously doused in a sweet, salty and spicy seasoning with the ability to opt-in for extra chilli. Here’s our version.
Panko crumbed pork roll with pickled daikon, cabbage slaw and barbecue sauce
Not for the faint-hearted, this flavour-packed pork roll lands with a punch that will knock you off your chopsticks. You'll love this Japanese-style schnitzel recipe, with pickled daikon and cabbage for crunch, topped off with Japanese barbecue sauce.
Sesame chicken and sautéed kale with miso tahini cream
This recipe sees chicken coated in a combination of panko breadcrumbs and sesame seeds for an Asian twist on chicken schnitzel. Serve it up with garlicky kale and a tahini sauce flavoured with miso and sesame oil for a dinner party-worthy dish.
This German favourite, which translates as "hunter's schnitzel", consists of veal fillets in a creamy mushroom sauce. Serve it with mashed potato or käsespätzle for a warming, hearty meal.
Herb-crumbed chicken (cotoletta di pollo)
In this Italian take on a chicken schnitzel, juicy pieces of crumbed chicken are fried in sunflower oil, which heats to a higher temperature, ensuring a golden brown crust with a hearty crunch. Laced with aromatic rosemary and punchy garlic, this cotoletta di pollo is sure to be a family favourite.
Lemon and thyme chicken schnitzel with cabbage, mint and Parmesan slaw | Chicken schnitzel can now be a regular feature in the mid-week meal plan with this light and healthy version. Baked rather than fried, and with no mention of mayo, the iconic Aussie dish can now be enjoyed without the calorie or cholesterol concerns.
Pork schnitzel sandwich with roasted jalapenos and pickled onions (cemita milanesa de cerdo)
Originating in the city of Puebla, the cemita poblana is Mexico’s version of a schnitzel sandwich. Traditionally, the schnitzel was made from thinly sliced and deep-fried beef, but over the years pork has found its way into this monster of a sandwich. Huge, slightly sweet rolls dotted with sesame seeds are stuffed until bursting with avocado, onions, pickles, herbs and Mexican white cheese, most notably quesillo – a Mexican string cheese similar in taste to mozzarella.
This recipe creates tender chicken with a lovely golden coating and it is delicious with mashed, boiled or fried potatoes. We make it at home at least every couple of weeks and love the simple recipe. Love this dish? You might also enjoy our veal schnitzel recipe, which is served with delicious minted peas and steamed baby potatoes.
Schnitzel with mashed potatoes and red cabbage
Germans love their schnitzel. It's served year round and tastes just as delicious in a beer garden on a balmy summer’s night as in a snowed-in cosy cottage up in the Alps. Best of all, you can eat it cold the next day too.