German Schnitzel Cutlet (Printable Version)

Thin meat slices pounded, coated, and fried to golden crisp with lemon and fresh parsley accents.

# What You’ll Need:

→ 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 1/3 cups fine dry breadcrumbs

→ For Frying

06 - 1/2 cup vegetable oil or clarified butter (Butterschmalz)
07 - Salt, to taste
08 - Freshly ground black pepper, to taste

→ To Serve

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

# Step-by-Step Guide:

01 - Place pork chops or chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin to a thickness of 1/4 inch.
02 - Season both sides of each cutlet 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, followed by coating evenly with breadcrumbs. Press gently to adhere without compacting.
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 necessary.
06 - Transfer fried cutlets to a paper towel-lined plate to drain briefly.
07 - Serve immediately with lemon wedges and optionally a sprinkle of fresh parsley.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together faster than ordering takeout.
  • The contrast between the crispy golden crust and tender meat inside never gets old.
  • Works equally well for weeknight dinners or impressing guests without stress.
02 -
  • The bread coating needs to be sealed with a gentle press, not a violent one—I learned this the hard way when I tried to make it stick and ended up with a compressed, tough crust instead of a crispy one.
  • If your oil isn't hot enough, you'll end up with a greasy, soggy result; wait those extra thirty seconds for it to properly preheat and everything changes.
03 -
  • If you want extra crispiness, don't press the breadcrumbs down hard—let them sit loosely so they stay airy when fried.
  • You can pound and bread your cutlets an hour or two ahead of time and refrigerate them; the cold meat actually stays more tender as it cooks.
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