Skip to main content

Schnitty (Schnitzel): The Aussie Pub Staple

Schnitty (Schnitzel): The Aussie Pub Staple

In Australia, “schnitty” is the affectionate slang for schnitzel—a beloved pub classic made from a thin piece of chicken or pork that's crumbed and fried until golden brown. Originally of European origin, schnitzels became a staple in Aussie households and pub menus alike. They’re often served with chips and salad, and topped with gravy, mushroom sauce, or even a Parmigiana-style tomato sauce with melted cheese. This versatile dish has inspired countless food recipes, showcasing creative toppings, side pairings, and even plant-based versions of the classic schnitty.

The beauty of a schnitty lies in its crisp, golden crumb and tender, juicy meat. Whether enjoyed at home or your local pub, it’s an easy dish to make and even easier to love. The chicken schnitzel is especially popular across Australia and is often offered as a lunch or dinner option with a side of lemon wedge and dipping sauce.



Classic Chicken Schnitzel Recipe

Ingredients:

  • 2 chicken breasts, butterflied and pounded thin
  • 1 cup plain flour
  • 2 eggs
  • 2 tbsp milk
  • 2 cups breadcrumbs (panko or regular)
  • 1/2 cup grated Parmesan (optional)
  • Salt and pepper
  • Vegetable oil for frying
  • Lemon wedges, to serve

Instructions:

  1. Prep the chicken:
    • Butterfly and pound chicken breasts to 1cm thickness. Season with salt and pepper.
  2. Crumb coating:
    • Dredge each piece in flour, dip in beaten eggs with milk, then coat in breadcrumbs (mix with Parmesan if using).
  3. Fry the schnitzels:
    • Heat oil in a pan over medium-high heat. Fry schnitzels 3–4 minutes per side until golden and cooked through.
  4. Serve:
    • Drain on paper towels. Serve with chips, salad, and lemon wedges.


FAQs – Schnitty (Schnitzel)

Q: Can I use pork instead of chicken?
A: Absolutely! Pork loin or cutlets work just as well.

Q: How do I keep the coating crispy?
A: Make sure the oil is hot enough (around 180°C/350°F) and avoid overcrowding the pan.

Q: Can I bake it instead of frying?
A: Yes, though it won’t be quite as crispy. Spray with oil and bake at 200°C for 20–25 minutes, flipping halfway.

Read more food blogs here:
Damper: The Bushman’s Bread


 

Labels:

Comments

Post a Comment

Popular posts from this blog

Damper: The Bushman’s Bread

Damper: The Bushman’s Bread Damper is a traditional Australian soda bread, once the staple of stockmen, swagmen, and drovers traveling the remote outback. It’s a simple bread made from flour, water, and sometimes baking soda, traditionally baked in the coals of a campfire. The name “damper” comes from the practice of damping the fire to bury the bread and let it cook in the residual heat. Its rustic, no-fuss nature reflects the resilience and resourcefulness of early bush life and has inspired many food recipes that bring this iconic bread into modern kitchens, often with creative variations like cheese, herbs, or bush spices. Though once associated with survival in the bush, damper has evolved into a much-loved Aussie camping tradition. It can be baked in a Dutch oven, wrapped around sticks and cooked over flames, or even made in the oven at home. Damper is best served warm, sliced, and spread with butter, golden syrup, or jam—an earthy and satisfying bite of Australian heritage....
Post a Comment
Read more