Schnitzel Supremacy: Three Fancy Schnitties Stepping Up the Game Across Brisbane

We love a good pub schnitzel. Plain or parmigiana, served with fries or mash – you can’t go wrong. That being said, not all schnitties are created equal. These three venues are making waves with their fancy interpretations of the humble schnit.

Here are three of Brisbane’s fanciest schnitzels.

Bar Cooper’s, Coorparoo

Bar Cooper’s, the final piece of the Snug team’s Coorparoo trilogy, opened in late February. In it, owners Leaham Claydon and Jianne Jeoung have anchored a cosy neighbourhood bistro around a 35-year-old woodfired oven. 

It’s the schnitzel that’s catching our eye right now, luring us in like a moth to a flame. It’s made with free range chicken breast from Scenic Rim Pastured Poultry, beaten flat and then marinated in yoghurt to tenderise. The chicken is then delicately breadcrumbed and fried. It’s topped with a softly fried egg, like a croque madame, and then served with a beurre noisette zhooshed up with chopped Cantabrian anchovies, parsley and black pepper. A squeeze of lemon cuts through the rich and round flavours.

Bar Monte, Newstead

At first glance, Bar Monte is chic and sophisticated with maroon and terrazzo tiling. But look a little closer and you’ll see nods to the playful nature of the Byron-born hospitality team, like the bright blue ice shaver decorated with metal fish and penguins.

Similarly, you might think its cotoletta hits all the standard notes you’d expect from an Italian joint. Instead, this is a confident and crisp cotoletta with bone-in veal, brown butter sauce, salty pops of fried capers and a side salad of baby rocket.

Bianca, Fortitude Valley

Bianca is a classic for a reason. The Italian institution from the Anyday team is a standout in the Brisbane Italian restaurant scene. Its cotoletta  – Italian schnitzel – is no different. It’s made with pork, accompanied by a zingy sauce of chilli crisp, herbs tomatoes and olive oil. It’s served with a wedge of lemon.