Sunday dinner in our home often means schnitzel served with either mashed potatoes or traditional Czech potato salad. It’s a meal deeply rooted in culture, memory, and comfort — the kind of dish that feels both familiar and meaningful every time it’s made.
My partner is Romanian, and schnitzel was something he grew up enjoying regularly. I also grew up with similar traditions, so this meal feels like a beautiful intersection of our cultures — familiar, comforting, and timeless.
My partner prefers his schnitzel lightly prepared — just dusted in flour and coated in egg wash, creating a tender finish that lets the flavour of the pork shine through. I love it the way my mom and grandmother made it — full tradition: flour, egg wash, and breadcrumbs, creating a perfectly crisp, golden crust.
I know stores sell prepared schnitzel that can go straight into the frying pan, and I truly don’t judge anyone for taking a shortcut. Life gets busy, and sometimes convenience is exactly what we need. If store-bought schnitzel helps get dinner on the table faster, go for it.
But when I want that unmistakable taste of home, I do it the traditional way.
I start with pork cutlets. If they’re not already tenderized by the butcher, I pound them myself until they’re thin and even. After pounding, I season both sides with salt and pepper to taste, which really brings out the flavour of the meat.
Then I prepare my dredging station — a plate of flour and a bowl of eggs that I beat well with a fork or whisk.
From there, you can choose your preferred style. Some people stop after the egg wash for a lighter coating. I continue on to breadcrumbs for that classic schnitzel crunch.
Growing up, my grandmother made her own breadcrumbs using crescent-shaped rolls sprinkled with kosher salt and caraway seeds that she bought at a bakery. She would buy extra on Saturdays so they would harden overnight, then grind them into beautifully flavourful crumbs on Sunday.
I don’t go quite that far — I happily buy seasoned breadcrumbs from the grocery store. Tradition can meet practicality halfway.
The schnitzel is fried in a pan with a mixture of butter and oil until the coating turns a perfect golden brown.
For us, schnitzel isn’t just Sunday dinner — it’s also a wonderful special occasion meal. When guests come over, it’s something that feels satisfying, and always appreciated. If your guests eat pork, it’s usually a big hit. And if for religious or dietary reasons they don’t eat pork, simply substitute chicken schnitzel — just as delicious and just as comforting.
And one last tradition I love: don’t throw away the leftover egg wash and flour.
My husband grew up in a culture where nothing was wasted. When all of the schnitzel is coated, we mix the leftover egg wash with the remaining flour, add a few spices of choice, and pour the mixture into the frying pan like small savoury pancakes or fritters.
They cook quickly, turn golden, and are incredibly comforting. Sometimes, I think I enjoy those just as much as the schnitzel itself.
Food traditions like this remind me that good cooking isn’t about perfection — it’s about using what you have, appreciating simple ingredients, and creating something meaningful to share.
