Pork Schnitzel Is the Best Schnitzel
Pounded veal cutlets are often the protein of choice for aficionados of schnitzel, the famous breaded, deep-fried German classic.
But in the video above, the New York Times’ Melissa Clark shows us another way to schnitzel: with pork.
"[A]ctually, I think pork is better because pork has a little bit more fat in it, and it’s richer," Clark says. (She’s certainly right that fat tends to lend more flavor to a dish; it might even be a sixth basic taste in its own right.)
And deep-frying doesn’t have to result in a heavy, soggy dish. “[T]he trick is to keep moving [the pork cutlet] around the pan, so instead of just frying and flipping it, I’m going to let the oil cascade over the top of the schnitzel, and it’s going to give it these little puffs.”
The result? Perfect, crunchy, light schnitzel.
Of course, if neither veal nor pork is your speed, you could opt for chicken schnitzel, as is the preference of Olympic skier Lindsey Vonn. (The slope star knows her stuff. She’s been visiting Austria—a.k.a. the schnitzel homeland—since she was nine.)
