German Schnitzel Cutlet (Print-Friendly)

Thin pork or chicken slices breaded and pan-fried to golden crisp, served with lemon and fresh parsley.

# What You'll Need:

→ Meat

01 - 4 boneless pork chops or chicken breasts, about 5.3 oz (150 g) each, pounded to 1/4-inch thickness

→ Breading

02 - 3/4 cup all-purpose flour (100 g)
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 1/4 cups fine dry breadcrumbs (150 g)

→ For Frying

06 - 1/2 cup vegetable oil or clarified butter (120 ml)
07 - Salt and freshly ground black pepper to taste

→ To Serve

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

# How To Make It:

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 the meat evenly with salt and freshly ground black pepper.
03 - Arrange three shallow plates: one with flour, another with beaten eggs mixed with milk, and the last with fine dry breadcrumbs.
04 - Dredge each cutlet in flour, shaking off excess, dip into the egg mixture, then coat thoroughly with breadcrumbs, pressing gently to adhere.
05 - Heat oil or clarified butter in a large skillet over medium-high heat. Fry cutlets 2 to 3 minutes per side until golden brown and cooked through, working in batches if needed.
06 - Transfer cooked cutlets to a paper towel-lined plate to drain briefly.
07 - Serve immediately accompanied by lemon wedges and a sprinkle of fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in under 35 minutes flat.
  • The breading gets impossibly crispy while the meat stays juicy, and you feel like you've actually cooked something impressive.
  • Works with whatever protein you have on hand—pork, chicken, even veal if you're feeling fancy.
02 -
  • The meat absolutely must be pounded thin and evenly—this is non-negotiable, as thicker spots will either cook unevenly or dry out before the outside crisps up.
  • Do not press the breadcrumbs onto the meat; a light, loose coating fries up crispy, while a compressed one becomes tough and absorbs oil like a sponge.
  • Oil temperature matters as much as technique; if it's not hot enough, the schnitzel soaks up oil and becomes greasy instead of golden and crisp.
03 -
  • If cooking for a crowd, pound and bread all your cutlets ahead of time, refrigerating them on a sheet pan; they fry even better this way because the coating has time to set.
  • Use clarified butter (Butterschmalz) if you can find it—it has a higher smoke point and gives an authentic German flavor that vegetable oil can't quite match.
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