Brenna Houck is an Oregon-based dining editorial manager for the Eater network, overseeing the Cascadia, Midwest, and Southeast regions. She previously edited Eater Detroit and reported for Eater. You ...

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 ...

Irish chef Donal Skehan, author of the new cookbook “Fresh,” Donal Skehan demonstrates how to make his delicious chicken schnitzel and Caesar pea. It’s a great meal for the family when you’re on the ...

1. Place gluten-free or spelt flour on one plate, crack eggs onto a separate plate and whisk and on your third plate combine finely chopped macadamia nuts and quinoa flakes. 2. Pat the cauliflower dry ...

Most cultures have a glorious take on breaded and fried meat. For Germans and Austrians, it’s schnitzel. The basic recipe calls for a cutlet of veal, pork or chicken to be pounded thin, breaded, and ...

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" ...