German Schnitzel Cutlet (Printable Version)

Golden breaded pork or chicken cutlets pan-fried to perfection and served with fresh lemon wedges.

# Ingredient List:

→ Meat

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

→ Breading

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

→ For Frying

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

→ To Serve

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

# Step-by-Step Instructions:

01 - Place pork chops or chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about 1/4 inch thick.
02 - Season both sides of the meat with salt and freshly ground black pepper.
03 - Arrange three shallow plates: 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 coat evenly with breadcrumbs, pressing gently to adhere without over-pressing.
05 - Heat oil or clarified butter in a large skillet over medium-high heat. Fry cutlets 2–3 minutes per side until golden brown and cooked through, working in batches if necessary.
06 - Transfer cooked cutlets to a paper towel-lined plate to drain briefly.
07 - Serve immediately with lemon wedges and a sprinkle of chopped parsley if desired.

# Expert Advice:

01 -
  • It transforms ordinary meat into something that feels restaurant-worthy in your own kitchen.
  • The crunch is real and audible, which somehow makes dinner feel like an event.
  • It comes together in under an hour, making it perfect for weeknight victories that taste like you spent all day cooking.
02 -
  • The meat will cook through faster than you expect once it hits the pan—overcooked schnitzel becomes tough, so trust the golden-brown exterior as your signal.
  • Don't skip the plastic wrap when pounding; it saves cleanup and lets you pound harder without anxiety about making a mess.
03 -
  • Make schnitzel ahead and reheat in a 375°F oven for 5 minutes—it restores the crust without drying the meat.
  • If you have access to clarified butter (Butterschmalz), use it; the flavor is unmistakably authentic and lingers on the palate.
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