What’s not to love about schnitzel? Simply pound a pork cutlet nice and thin, bread it and pan-fry until golden. This recipe from Food Editor Russ Parsons can be made in minutes. You can serve your ...

The Wall Street Journal recently featured one of my idols in its weekend “Slow Food Fast” section: Michael Solomonov’s chicken schnitzel recipe caught my eye, and I was inspired to make a version for ...

Brenna Houck is a dining editorial manager for the Eater network overseeing the Cascadia and Midwest regions. She previously edited Eater Detroit and reported for Eater. You can follow her at ...

Schnitzel, slices of meat cut from a larger piece and pounded thin, then dipped in flour, beaten egg, coated with bread crumbs and fried, is one of the glories of Germanic cooking. In Vienna, for ...

Crisp, golden schnitzel steals the show at Hollerbach's German Restaurant in Sanford, where Bavarian flavors meet lively ...

This story is part of the November 5 edition of Sunday Life. See all stories. Morgan Hipworth is a chef competing in Dessert Masters on Network Ten. Here, the 22-year-old shares his day on a plate.

A schnitzel a day keeps the doctor away—or with you for a wholesome meal! Schnitzel Kitchen has opened in what I like to refer as our own little European village--Gulf Gate. While the “gourmet German" ...