German Schnitzel Cutlet Classic (Printable Version)

Golden-brown pork or chicken thin slices breaded and pan-fried, paired with lemon wedges and traditional sides.

# What You’ll Need:

→ Meat

01 - 4 boneless pork chops or chicken breasts, approximately 5.3 ounces each, pounded to 0.25-inch thickness

→ Breading

02 - 0.7 cups all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1.3 cups fine dry breadcrumbs

→ For Frying

06 - 0.5 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)

# Step-by-Step Guide:

01 - Place pork chops or chicken breasts between two sheets of plastic wrap and gently pound to 0.25-inch thickness using a meat mallet or rolling pin.
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 combined with milk, and one with breadcrumbs.
04 - Dredge each cutlet in flour, tapping off excess, then dip into the egg mixture, and evenly coat with breadcrumbs, pressing gently without overpacking.
05 - Heat oil or clarified butter in a large skillet over medium-high heat. Fry cutlets 2-3 minutes per side until golden and cooked through, working in batches if necessary.
06 - Transfer cooked cutlets to a paper towel-lined plate to drain briefly.
07 - Present immediately with lemon wedges and an optional sprinkle of fresh parsley.

# Expert Tips:

01 -
  • The contrast between crispy breadcrumbs and tender meat inside feels like a small victory every single time.
  • It comes together in 35 minutes, which means you can feed people something restaurant-quality on a random Tuesday.
  • Lemon and schnitzel together taste like you've traveled somewhere, even if you haven't left your kitchen.
02 -
  • If your oil isn't hot enough, the breadcrumbs absorb fat instead of crisping—the cutlet will taste heavy and soggy, so always test with a tiny pinch of crumb first.
  • Pounding the meat thinner than you think is necessary matters more than any other step; this is where your success or failure actually lives.
03 -
  • Keep finished schnitzels warm in a low oven (200°F) while you fry batches instead of stacking them—they'll stay crispy longer.
  • If you have time, let the breaded cutlets sit on a plate in the fridge for 20 minutes before frying; this helps the coating set and adhere better.
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