How to Pound Out and Bread a Schnitzel

By Colleen Fisher Tully

Having served up schnitzel for breakfast, lunch and dinner for more than 50 years, few places can boast a better schnitzel than The Original Angie’s Since 1962 in Waterloo, Ont. Second-generation owner Teresa Huegle shares the recipe and instructions for quick and easy cooking.

You’ll need:
• 4 boneless pork loin pieces or 4 boneless skinless chicken breasts
• plastic wrap
• tenderizing mallet
• 1 cup (250 mL) flour with salt and pepper to taste
• 3 shallow pans
• 2 eggs
• splash milk
• 4 cups (1 L) bread crumbs with salt, pepper and garlic powder to taste
• tongs for handling meat
• extra-virgin olive oil for frying
• paper towels
• lemon wedges and applesauce for serving

1. Wrap It Up
Place each pork loin between sheets of plastic wrap. The wrap helps prevent splattering all over the counter and yourself.

2. Pound It Out
Using meat tenderizer, gently pound each loin until thin and even. If the plastic wrap tears, you’re hitting it too hard.

3. Flour Power
Ensure that flour and seasoning are well mixed; add seasoned flour to shallow pan. Whisk together eggs and milk; pour into second pan. Ensure that bread crumbs and seasoning are well mixed; add seasoned bread crumbs to third pan. Using tongs, dredge each loin in flour until well coated.


4. Egg and Crumb
After loins are coated in flour, dredge each in egg mixture, then in bread crumb mixture. Pat lightly to remove excess crumbs. Set aside.


5. Fry ’Em Up
In skillet, heat oil over medium-high heat. Fry each schnitzel until golden and crispy, about 3 minutes per side. Drain on paper towels. Remove to platter with lemon wedges. Serve with fresh applesauce on the side.

Learn more about Huegle’s diner and get the full recipe.