German Schnitzel Cutlet (Printable)

Thin pork or chicken slices breaded and fried till golden crisp, served with lemon and fresh herbs.

# Ingredient List:

→ Meat

01 - 4 boneless pork chops or chicken breasts, approximately 5.3 oz each, pounded to 1/4-inch thickness

→ Breading

02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 2/3 cups fine dry breadcrumbs

→ For Frying

06 - 1/2 cup vegetable oil or clarified butter
07 - Salt and freshly ground black pepper to taste

→ To Serve

08 - Lemon wedges
09 - Fresh parsley, chopped (optional)

# Directions:

01 - Place pork chops or chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin until 1/4 inch thick.
02 - Season both sides of each cutlet evenly with salt and freshly ground black pepper.
03 - Set up three shallow dishes: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs.
04 - Dredge each cutlet in flour, shaking off excess, then dip into the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere without compacting.
05 - Heat oil or clarified butter in a large skillet over medium-high heat until hot. Fry cutlets 2–3 minutes per side until golden brown and cooked through. Work in batches if needed.
06 - Transfer cooked cutlets to a paper towel-lined plate to absorb excess oil briefly.
07 - Serve immediately with lemon wedges and a sprinkling of fresh parsley if desired.

# Expert Advice:

01 -
  • The golden, shattering crust gives way to tender meat in a single perfect bite.
  • It's done in 35 minutes from start to finish, making weeknight dinners feel restaurant-quality.
  • One technique works beautifully for pork, chicken, or veal, so you can make it however you like.
02 -
  • Do not press the breadcrumbs down too firmly or you'll end up with a thick, tough coating that separates from the meat when you bite into it.
  • The cutlet will continue cooking slightly after you pull it from the pan, so pulling it out when it's golden but just barely cooked through gives you the most tender result.
03 -
  • Pound the meat ahead of time and refrigerate it breaded for up to 2 hours—the cold coating fries up even crispier.
  • If your oil cools down between batches, let it come back up to temperature before adding the next schnitzel, or the results will disappoint.
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