By Alice K. Thompson for Food Network Kitchen

Alice is a contributing writer and editor at Food Network.

You may have seen the word schnitzel in recipes or on menus and wondered if it’s a specific dish or a technique. In truth, it’s a little of both. Traditionally, the dish was synonymous with veal or pork cutlets. However, many foods cooked with a certain method are now given the schnitzel moniker. We’ve got all the tasty background on schnitzel, plus a three-step method for preparing it at home and some inspiring recipes to take it to the next level.

What Is a Schnitzel?

A schnitzel is a thin, pounded cutlet, traditionally veal or pork, that's breaded and pan-fried until golden and crisp.

The dish is most associated with German and Austrian cuisines, and takes its name from the German word for cutlet. Although a variety of meats and poultry can be used, the most popular versions feature veal, called weiner schnitzel, and pork, called schweineschnitzel. You can also make chicken, turkey, fish and even plant-based schnitzels.

There are just a few steps to making a great schnitzel. The meat should be pounded very thin to tenderize it and to make sure it cooks quickly and evenly in a very hot pan. Frying a schnitzel to a crispy golden brown is one of the hallmarks of the dish and is aided by a coating like breadcrumbs that gives the cutlets their signature crunch. High heat and a pan with a good amount of oil or clarified butter help to evenly cook the schnitzel for a crisp coating and juicy interior. Moving the schnitzel around the pan frequently is also a pro tip for getting a uniformly golden exterior.

What Is Weiner Schnitzel?

One of the most popular types of schnitzel, weiner schnitzel is made from thinly pounded veal cutlet that’s breaded and fried. “Weiner” means Viennese, and it is a national dish of Austria. Whether it was inspired by the Italian dish cotoletta alla Milanese is debated, but the two are remarkably similar and both served at their simplest with just a bit of parsley and lemon wedges and uncomplicated side dishes.

How Is Schnitzel Served?

Traditionally a schnitzel is served very plainly to accentuate its crisp crust and meaty flavor. A sprinkle of parsley or another herb and maybe a lemon wedge is delicious and picture-perfect, although cream or mushroom sauces are sometimes added. Typical German and Austrian side dishes for schnitzels include spaetzle, potato salad (particularly vinegar-based ones), cucumber salad, vegetable slaws and potato dishes like fries or rosti. A dish this perfectly simple is invites creativity, though, so it’s not surprising that cooks around the world have come up with any number of delicious variations. All are testaments to its widespread appeal.

How do You Make a Schnitzel?

One of the joys of schnitzel is how quick and easy it is to prepare. Here are three simple steps for a delicious meal that's ready in minutes.

Step one: Pound and season. Use lean and tender cuts like veal cutlets or scallopine, boneless pork chops or chicken or turkey breast. Pound the cuts until they’re about 1/4 inch thick. Sprinkle with salt and pepper.

Step two: Bread. Prepare three shallow bowls with flour in one, very well beaten egg in another and breadcrumbs in the third. Coat a cutlet first in flour and shake off excess. Dip in egg, allowing excess to drip back in the bowl, then coat it evenly on both sides with breadcrumbs (don’t press the breadcrumbs on).

Step three: Pan-fry. Place a large heavy skillet over medium-high heat. When very hot, pour in about 1/4 inch of oil or clarified butter. When it shimmers add one or more cutlets to the pan; make sure there’s plenty of room to move each around — you may need to cook them one at a time. Cook until browned and crisp on the bottom, moving the pieces around the pan occasionally for even cooking. Flip and cook the other side.

If you need to keep prepared schnitzels warm while you continue to cook, place them on a sheet pan in a 200-degree F oven; they’ll stay crisp for up to 20 minutes. Serve with chopped parsley, dill or chives and some lemon wedges.

Schnitzel Recipes to Try

Weiner Schnitzel (Breaded Veal Cutlets)

Classic, delicious and ready in about 30 minutes: It’s hard to beat this recipe for two that’s also easy to scale up for a larger party, or for planned leftovers — crispy schnitzel sandwiches, anyone?

Chicken Schnitzel with Mustard Sauce

The speedy, high-heat schnitzel method is perfect for lean chicken cutlets, leaving the breading golden-brown and crunchy on the outside while the inside stays juicy. A yogurt-mustard sauce and applesauce are easy accompaniments, but you could also serve with chopped fresh parsley and lemon wedges.

Pork Schnitzel with Mushrooms

Buttery browned mushrooms and crisp arugula are perfect alongside thinly pounded pork cutlets. Panko helps the breading stay golden-brown and crispy while the meat stays tender and juicy.

Portobello Mushroom Schnitzel

You can schnitzel just about anything, and meaty portobello mushrooms are an excellent plant-based option. Sautéed red cabbage creates a colorful contrast and applesauce on the side adds some sweetness.

Swordfish Schnitzel with Radicchio Salad

Here flavorful swordfish steaks are sliced in half and pounded thin just like a traditional schnitzel. A bright radicchio and butter lettuce salad is an excellent contrast to the crispy, meaty fish.

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