German Schnitzel Cutlet (Printable)

Tender schnitzel cutlets breaded and pan-fried to golden crisp, served with lemon and parsley.

# What You'll Need:

→ 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 - Chopped fresh parsley (optional)

# How to Make It:

01 - Place meat between two sheets of plastic wrap and pound to 1/4 inch thickness using a meat mallet or rolling pin.
02 - Season both sides of the cutlets evenly with salt and freshly ground black pepper.
03 - Arrange three shallow plates—one with flour, one with beaten eggs combined with milk, and one with breadcrumbs.
04 - Dredge each cutlet in flour, shaking off excess, dip into egg mixture, then coat evenly with breadcrumbs without pressing too firmly.
05 - Heat oil or clarified butter in a large skillet over medium-high heat. Fry cutlets in batches for 2–3 minutes per side until golden and cooked through.
06 - Transfer cooked cutlets to a paper towel-lined plate to remove excess oil briefly.
07 - Plate immediately with lemon wedges and sprinkle with chopped parsley if desired.

# Expert Advice:

01 -
  • The contrast of crispy, shattering crust against tender meat is addictive and works every single time.
  • It comes together faster than ordering takeout, making weeknight dinners feel special without stress.
  • One pan, three bowls for breading, and you've got restaurant-quality results at home.
02 -
  • The oil temperature is everything—too cool and you'll absorb oil instead of frying, too hot and the crust browns before the meat cooks through.
  • Pounding the meat yourself, rather than asking the butcher, gives you control over thickness and texture, which is why homemade schnitzel often beats restaurant versions.
03 -
  • Use clarified butter (Butterschmalz) instead of oil if you can find it; the flavor it adds is subtle but unmistakably authentic and elevates the whole dish.
  • Don't press the breadcrumbs onto the meat—let them sit loose so they'll shatter instead of adhering to the crust, which is the difference between good and unforgettable schnitzel.
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