Schnitzel vs. Katsu | Battle of the Bites

Ah, Schnitzel and Katsu, two delicious dishes from two different parts of the globe that share a crispy, tender thread. Let's dive into Schnitzel first. Originating from Austria, this dish is a golden, breaded delight, traditionally made with thinly pounded veal. Schnitzel became a culinary emblem, heralding the simplicity of well-seasoned meat, breaded and fried to perfection. The beauty of it lies not only in its divine taste but also in its universality, easily adapting to the flavors and ingredients of different regions across the globe.

Now, let's jet over to Japan, where the idea of breaded and fried cutlets took on a life of its own with Katsu. Tonkatsu, with its succulent pork cutlet, encased in light, crispy panko breadcrumbs, has become a staple in Japanese cuisine. Making it at home allows you to control the cut and quality of the pork, not to mention, there's something seriously therapeutic about bashing a piece of meat into submission. Homemade Katsu, especially when paired with tangy Tonkatsu sauce and a mound of shredded cabbage, brings a taste of Japan right into your kitchen.

The common thread between Schnitzel and Katsu isn't just the cooking technique, but the shared ethos of taking humble ingredients and turning them into something special. Despite being oceans apart, these dishes prove that the language of delicious, comfort food is universal. Whether you're an Austrian Wiener schnitzel purist or a Japanese Katsu connoisseur, the joy of sinking your teeth into that crispy, breaded exterior to reveal the tender meat inside is a pleasure we can all share. So, why not give it a go in your kitchen and add your own twist to these timeless classics? 🤘🏼Adam

Yield: 3 cutlets each

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Japanese Tonkatsu & Austrian/German Schnitzel

Cook time: 45 MinTotal time: 45 Min

Ingredients

Katsu

• 3 eight-ounce lean boneless Pork Chops
• 1 1/2 cups Potato Starch
• 2 cups Panko Breadcrumbs (preferably homemade)
• Kosher Salt, to taste
• 4 Eggs, for egg-wash
• 2 Tbsp Water, for egg-wash
• Neutral Oil, for frying

Schnitzel

• 3 eight-ounce lean boneless Pork Chops
• 1 1/2 cups All-purpose Flour
• 2 cups Breadcrumbs, very fine
• Water, for spritzing
• Kosher Salt, to taste
• 4 Eggs, for egg-wash
• 2 Tbsp Water, for egg-wash
• Neutral Oil, for frying

Instructions

1. For tonkatsu, use panko breadcrumbs. For schnitzel, use very fine breadcrumbs. To make fine breadcrumbs, blitz regular breadcrumbs in a blender until they reach a sand-like consistency.
2. Mix eggs and water until it achieves the consistency of cream. Season it heavily as this will be the main seasoning for the pork chops.
3. Butterfly the pork chops for the schnitzel. For the tonkatsu, slice off a portion as you would normally.
4. Place the pork chop inside a large ziplock bag or between two sheets of plastic wrap. Pound the schnitzel to about a quarter inch (6mm) thickness and the tonkatsu to about half an inch (12mm) thickness.
5. Coat the schnitzel in all-purpose flour and then dunk it in the egg wash, followed by the fine breadcrumbs. Before coating in flour, spritz the schnitzel with a bit of water to create a more crispy surface when frying. For the tonkatsu, coat in potato starch, then egg wash, then panko breadcrumbs. Set aside on a plate.
6. Heat the oil in a heavy-bottomed pan or Dutch oven to about 350-375°F (175-190°C). Carefully place the breaded pork chop in the hot oil, moving it around so the bottom doesn't scorch. Fry the schnitzel for about a minute on each side (2 minutes total) and the tonkatsu for about a minute and a half on each side. They should be golden brown when ready.
7. As soon as you remove the pork chops from the oil, season them with some crunchy salt. Serve the schnitzel with a side of German potato salad, tangy cherry compote, and homemade spicy mustard. Serve the tonkatsu with some cabbage slaw and katsu sauce (or a sweet and tangy barbecue sauce).