The schnitzel deserves a moment

Let’s be honest: schnitzel doesn’t get nearly enough attention around here. Even though it’s probably one of the most underrated dishes in the Netherlands. Everyone knows it, hardly anyone talks about it. Well, we do. This week, at least.

I’m Bert-Jan, a third-generation butcher, and I’ve spent years doing what I love: everything to do with meat. (Yes, schnitzel too, even if it’s not quite as sexy a word as tomahawk or wagyu.) So this week, we’re putting schnitzel in the spotlight: tips for getting it perfectly crispy, the difference between a Wiener Schnitzel and a regular schnitzel, plus a few recipes to get you inspired.

How to get your schnitzel really crispy

Did you know that a soggy schnitzel is almost never down to the meat, but the pan? Not enough heat, too many schnitzels at once, and there you have it: a sad, limp coating instead of the crispy bite you were hoping for.

Our schnitzels arrive at your door expertly breaded, so we’ve already done that part for you. What’s left for you to do? Just fry it properly. That’s it.

Here’s how to get it crispy

First, let the schnitzel thaw slowly and pat it dry, because moisture is the biggest enemy of a beautifully crisp crust. Then heat a generous amount of butter or oil until it’s nice and sizzling. Add the schnitzel and gently move the pan back and forth every now and then, allowing the hot fat to wash over the top. About 2 to 3 minutes per side is enough for a beautiful golden-brown crust.

And don’t overcrowd the pan. Too many schnitzels at once will bring the temperature down, and before you know it, you’re back to a soggy coating.

After frying, let the schnitzel rest briefly on some kitchen paper. That way, you’ll get the very best out of it!

Wiener Schnitzel or regular schnitzel: what’s the difference?

Did you know that “Wiener Schnitzel” is actually a protected name? Officially, it can only be called Wiener Schnitzel when it’s made with veal. Pretty interesting for such an everyday dish, right?

The meat makes the difference

A true Wiener Schnitzel is made from thinly pounded veal, with an even thickness throughout. A regular schnitzel is usually made from pork or chicken. Delicious in its own right, of course, but a very different story when it comes to flavour and texture.

And what about the breading?

A Wiener Schnitzel should have a loose, lightly rippled crust that sits slightly away from the meat. With a regular schnitzel, the breading is usually pressed more firmly onto the meat. A small difference, but one you’ll definitely notice when you take that first bite.

We have both: veal schnitzel for the purists, and classic pork or chicken schnitzel for every day.