At Schnitz, we bring the age-old culinary tradition of the schnitzel to modern-day tastebuds through fresh ingredients, a healthier pan-cooking technique and a delicious, crunchy crumb that would make even the most seasoned schnitzel pro swoon.
Schnitz began its journey in 2007 when founder Roman Dyduk, now lovingly known as Papa Schnitz, opened with a single restaurant. The Polish-born schnitzel expert had helmed restaurants in the past, all featuring his signature schnitzel on the menu. But this was different. With this restaurant, Papa Schnitz and his sons Andrew and Tom had a single-minded focus to perfect the art of schnitzel making. The Schnitz way is not that of the production line, but of the perfection line. Each schnitzel is made to order and pan-cooked to bring the best out of our special crumb.
Here To Stay
Since those humble but dedicated beginnings, Schnitz has grown from one restaurant to the over 70 that we have today. And we will continue to grow at the same rate that Australia’s appetite for our schnitzels grows. Our sole aim is to keep bringing you the benchmark in schnitzel making. And to do that, we will continue to combine culinary tradition with modern methods, the freshest ingredients Australia has to offer, and a commitment to make every schnitzel to order.