The schnitzel is the uncrowned king of our restaurant menus. At Škoda Auto alone, our chefs prepare over 7,000 of them a day. But do you know how it actually appeared in the Czech lands? Its import is credited to Marshal Radecký, who, during military campaigns, tasted the traditional Italian dish cotoletta alla Milanese. He liked the meat fried in breadcrumbs from white bread so much that the recipe made its way to the Viennese imperial court.
Pork leg is most commonly used for schnitzel. For a juicier taste, however, choose pork neck. Before breading, don’t forget to cut through the white fat cover or tendon with a knife to prevent the schnitzels from curling during frying. If you are using chicken or turkey meat, it is worth marinating it in white yogurt the day before. This will tenderize the meat and prevent it from being dry. However, make sure to dry it well before breading.
And now another trick to enhance crispiness – coat the meat in coarse flour, which you should pack well. Then in beaten eggs, to which you should not add any water or milk. Additional liquid evaporates during frying, causing the breading to puff up and fall off.
After coating in eggs, of course, press it well into the breadcrumbs. Fry immediately afterward to prevent the breading from getting unnecessarily damp. This way, you’ll achieve beautiful golden schnitzels, from which the breading won’t fall off even the next day.
