Today I talked to a friend on the phone about how we both made chicken cutlets over the weekend. He was telling me he fried up six pounds of chicken and they all disappeared in no time. His kids ate them all!.
He said something that made me understand because the same thing happens when I make them. When I put a plate of chicken cutlets on the kitchen counter, they’re gone in an instant. People eat them like potato chips in my house.
No matter what kind of meat you use, making cutlets is always a simple recipe that everyone loves. It usually has some kind of meat that is pounded out very thin and then dipped in egg and a breading mix.
There are many versions of a Cotoletta alla Milanese. The mass emigration of Italians to other countries has spread the love of thin cutlets around the world. South America in particular has several versions of a Milanese style dish.
The Milanesas Napolitanas in Buenos Aires have tomato sauce and melted cheese, which is a lot like our Chicken Parmesan.
Most Latin American countries have their own versions of Milanesa. They can be made with different types of meat.
If you’re going to use beef, I suggest you use thin steaks. Get some sliced steak and give it a few good whacks with a meat mallet.
The same goes for pork cutlets. You can get some boneless pork chops and pound them out really thin.
Whatever type of cutlets you decide to use, you’ll be able to turn them into something delicious. You can make Wiener Schnitzel, Milanesa de Pollo, or Milanesa de Res if you want a great main dish.
You can make chicken Milanese out of a chicken cutlet and serve it with a simple arugula salad. And let’s not forget that Italian-American classic that everyone loves in the United States…Chicken Parm. Who doesn’t love a crispy cutlet smothered in tomato sauce and melted cheese.
Beef schnitzel is a thin cut of beef that is breaded and fried resulting in a crispy and juicy entrée. Traditionally schnitzel uses breadcrumbs in the coating to achieve that signature crunch. However, breadcrumbs are not required to make tasty beef schnitzel at home! In this article, I’ll walk you through how to make schnitzel without using breadcrumbs so you can enjoy this classic dish even if you don’t have breadcrumbs on hand.
Why Make Schnitzel Without Breadcrumbs?
There are a few reasons you may want to make schnitzel without breadcrumbs
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You don’t have breadcrumbs in your pantry. Breadcrumbs are not a staple ingredient for most home cooks. Skipping them makes this recipe more accessible.
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You are looking for a low-carb or gluten-free option. Using a coating without breadcrumbs allows people with dietary restrictions to still enjoy schnitzel.
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You want a different texture. A breadcrumb-free schnitzel will have a slightly different, lighter crunch. It’s a nice change from the usual recipe.
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You don’t want the hassle of breading. Dredging the meat in flour and egg is less messy and time-consuming than triple dipping in flour, egg, and breadcrumbs.
No matter your motivation, this schnitzel technique delivers a tender cutlet with a crisp exterior using simple pantry ingredients.
Tips for Making Great Schnitzel Without Breadcrumbs
To achieve the perfect crunchy crust without breadcrumbs, there are a few key tips to keep in mind:
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Use thin cuts of meat. Thin slices of beef cook up crispier than thick cuts. Look for beef cutlets pounded to 1⁄4 inch thickness.
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Dry the meat thoroughly. Pat the beef slices with paper towels before dredging to remove excess moisture. Dry meat will coat and fry up better.
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Use flour and egg for coating. Dredge schnitzel first in seasoned flour, then dip in beaten egg. The egg will adhere the flour coating to the meat.
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Fry in oil. Shallow fry the coated cutlets in a 1⁄2 inch of oil, like canola or vegetable oil, to achieve a crisp crust.
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Fry in batches. Don’t overcrowd the pan. Fry schnitzel in batches to maintain the temperature of the oil.
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Pat off excess oil. After frying, transfer schnitzel to a paper towel-lined plate to absorb excess grease.
With the right techniques and a simple flour and egg coating, you can absolutely make delicious schnitzel worthy of any German beer hall without any breadcrumbs required. Now let’s get to the recipe!
Step-by-Step Instructions for Making Beef Schnitzel Without Breadcrumbs
Follow these simple steps for crispy, crunchy beef schnitzel:
Ingredients:
- 4 thin-cut beef cutlets (about 1/4 inch thick)
- 1⁄2 cup all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper
- 2 large eggs, beaten
- 1⁄2 cup canola or vegetable oil
- Lemon wedges, for serving
Directions:
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Pound the beef cutlets. If the cutlets are not thin enough, use a meat mallet or rolling pin to gently pound them to about 1⁄4 inch thickness. Thinner cuts will fry up crispier.
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Season the flour. In a shallow dish, mix together the flour, garlic powder, 1 teaspoon salt, and 1⁄4 teaspoon black pepper.
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Dry the cutlets. Pat the beef slices with paper towels on both sides to remove excess moisture. Dry meat will coat better.
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Coat in flour. Dredge the cutlets in the flour mixture, turning to coat both sides evenly and shaking off any excess.
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Dip in egg. Beat the eggs in another shallow bowl. Dip each floured cutlet in the eggs, flipping to coat completely. Let any excess egg drip off.
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Fry the schnitzel. Heat 1⁄2 inch of canola oil in a large skillet over medium-high heat. When oil shimmers, fry schnitzel in batches 2-3 minutes per side until deep golden brown.
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Drain on paper towels. Transfer the fried cutlets to a paper towel-lined plate. Blot gently with more paper towels to soak up excess grease.
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Season and serve. Sprinkle the hot schnitzel with a pinch of salt. Serve immediately with lemon wedges. Delicious!
And that’s all it takes to make crispy, mouthwatering beef schnitzel without using any breadcrumbs! This easy technique keeps the flavor we love while lightening up the texture.
Coating Variations for Breadcrumb-Free Schnitzel
If you want to change up the flavor, you can swap in different seasonings in the flour coating:
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Parmesan: Add 1⁄4 cup freshly grated Parmesan and 1 teaspoon Italian seasoning to the flour.
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Cornmeal: Use 1⁄2 cup cornmeal and 1⁄2 cup flour seasoned with 1⁄2 teaspoon each garlic powder, onion powder, paprika, and thyme.
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Panko: For flavor and crunch similar to breadcrumbs, use 3⁄4 cup panko breadcrumbs and 1⁄4 cup flour. The panko will get crispy!
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Almond meal: For a keto-friendly schnitzel, use 3⁄4 cup almond meal and 1⁄4 cup flax meal in place of flour.
No matter the coating you choose, follow the rest of the breading and frying process as instructed. Get creative with the seasoning blends to customize your perfect crisp schnitzel.
What to Serve with Schnitzel
Schnitzel makes a great centerpiece for a classic German-inspired meal. Here are some tasty sides to round out your breadcrumb-free dinner:
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Potato salad – Vinegary, creamy potato salad complements the crispy cutlets.
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Spätzle – Buttery German egg noodles are an ideal pairing.
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Roasted vegetables – Carrots, Brussels sprouts, or cauliflower roasted with garlic and herbs.
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Sauerkraut – Tart, fermented cabbage brightens up the plate.
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Fries – You can never go wrong with crunchy fries alongside schnitzel!
For an authentic experience, serve your homemade schnitzel with a chilled German beer. The bold flavors of the meal are perfect with a pint of lager or Pilsner. A nice Riesling wine would work well too.
Common Questions about Breadcrumb-Free Schnitzel
If you’re new to preparing schnitzel without breadcrumbs, here are answers to some frequently asked questions:
How thin should I pound the meat?
For this recipe, pound the cutlets to about 1⁄4 inch thickness. Thinner cutlets will get crisper than thick slices. But be gentle to avoid tearing the meat.
What can I use instead of all-purpose flour?
Cornstarch, chickpea flour, almond flour, panko crumbs, or a blend of flours all work well in place of all-purpose.
Do I really need to dry the meat?
Yes, drying the cutlets is a must! It helps the flour coating adhere and promotes even browning.
What oil is best for frying?
A high smoke point neutral oil like canola, vegetable, or peanut works well. Do not use olive oil, as it may burn.
Can I bake instead of fry?
Baking will still be tasty but won’t achieve the same crispy crust as pan-frying in oil. Opt for shallow frying for the authentic texture.
How do I keep the frying oil from splattering?
Use a deep skillet with at least 2-inch sides. The depth prevents excessive splatter.
Enjoy Delicious Schnitzel Minus the Breadcrumbs
KEYS INGREDIENTS TO MAKE MILANESA without BREADCRUMBS
A trip to the grocery store will give you everything you need to make this Milanesa dish without breadcrumbs. For specific amounts of the ingredients to use check out the recipe card below.
Beef cutlets: A good cut of beef to use for a delicious milanesa is top round steak. Get it sliced thin and pound it out. A thin cut of meat always makes the best cutlets.
Olive oil: Use a good olive oil that you can fry with. If you don’t have olive oil you could use another vegetable oil that can withstand high heat.
Pork Rinds: This is the trick to no bread crumbs. Normally you’d see this recipe call for panko breadcrumbs or another type of breadcrumbs. Not today.
Eggs: I always like getting brown eggs at the supermarket.
Parsley: Make sure your parsley is nice and fresh. If for some reason you can’t get fresh parsley, you can use dried parsley.
Salt: I like using Kosher salt or sea salt.
Parmesan Cheese: Buy a nice chunk of parmesan cheese and grate it yourself. It’s always better than buying it already grated.
Black pepper: Use fresh cracked black pepper for the best results.
Garlic: I always like using fresh garlic cloves. If you don’t have any fresh garlic available you can use garlic powder.
Arugula: A salad made with fresh greens is what you want. I like the peppery bite of arugula.
If you don’t have cherry tomatoes, you can use a regular tomato that has been cut up.
HOW TO MAKE MILANESA without BREADCRUMBS:
First you want to get a nice wide, thin slice of beef. If you’re slicing it yourself, make sure you use a very sharp knife.
Put it between some plastic wrap and pound it until it’s nice and thin. The thinner the better with this recipe.
Get a large bowl and beat your eggs.
Take your pork rinds and put them in a food processor. Crush them until they are about the same consistency as panko breadcrumbs. Put them in a different bowl and mix in the dry ingredients, like garlic powder, salt, pepper, and parsley.
Now bread your beef without breadcrumbs. What?! Yes. You read that right.
Use a simple dredging station with beaten egg and crushed pork rinds. Normally, breading stations have flour, eggs and breadcrumbs. We are making this recipe without the flour and breadcrumbs.
We’ll get the same crispy crust from the pork rinds that you would get from breadcrumbs.
Make sure you season your eggs and crushed pork rinds well with salt and pepper.
For extra flavor you should dust steaks in garlic powder, salt and pepper. Now dip your thin slices of beef in the beaten eggs and let any excess egg drip off.
Next you want to coat your cutlets in the crushed pork rinds. I pushed the cutlets into the pork rinds to make sure they got completely coated. I think this also helps them get crispy.
Now heat some olive oil in a large skillet on medium-high heat. I have a nice heavy skillet made of caste iron that does a great job.
When the oil starts to shimmer, it should be ready. The cutlets should be fried in oil that is 350 degrees Fahrenheit if you want them to be golden brown.
Lay your cutlets into the hot oil. Leave them alone for about 3 minutes. Then flip.
Once both sides of the cutlet are golden brown and cooked all the way through, place them on a shallow dish lined with paper towels to soak up any extra oil.
This is also the time to lightly salt your fried cutlets. It’s best to do it while they are still hot.
Now it’s time to make the arugula salad if you want it on the side.
Cut your cherry tomatoes in half. Slice your red onion into the thinnest rings possible. Whisk together some olive oil, white balsamic vinegar, lemon juice, salt and pepper.
Toss it with your arugula and tomatoes and the really thinly sliced red onion. Use just enough vinaigrette to lightly coat the salad.
Place your fried chicken cutlets over the bed of arugula salad and you’re ready to eat!
Make sure you get some of the salad and chicken cutlet on every forkful. What a great combination!