German Schnitzel Cutlet (Printable)

Thin pork or chicken cutlets, breaded and pan-fried to crisp perfection with lemon and parsley.

# What you need:

→ Meat

01 - 4 boneless pork chops or chicken breasts, approximately 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 tbsp milk
05 - 1 1/4 cups fine dry breadcrumbs (150 g)

→ For Frying

06 - 1/2 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)

# Directions:

01 - Place pork chops or chicken breasts between two sheets of plastic wrap and gently 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 dishes: one with flour, one with beaten eggs combined with milk, and one with fine breadcrumbs.
04 - Dredge each cutlet in flour, shake off excess, dip into the egg mixture, then coat thoroughly with breadcrumbs, pressing gently to adhere without compacting.
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 absorb excess oil briefly.
07 - Offer immediately with lemon wedges and a garnish of chopped fresh parsley, if desired.

# Expert tips:

01 -
  • The contrast between the shatteringly crisp breadcrumb crust and the tender meat inside is addictive and feels restaurant-quality without the fuss.
  • It's genuinely quick—you can have dinner on the table in under 40 minutes, start to finish, making it perfect for weeknight wins.
  • Once you master the breading technique here, you'll find yourself using it for everything from fish to vegetables.
02 -
  • Overpressing the breadcrumbs compacts them into a thick, tough shell—light contact is what creates that shattering, delicate crust you're after.
  • The temperature of your oil matters enormously; if it's not hot enough, the meat soaks up oil instead of frying, and if it's too hot, the outside burns before the inside cooks.
  • Pounding the meat even is non-negotiable because thicker spots will be dry while thinner spots overcook.
03 -
  • If you're cooking for a crowd, pound and bread all your cutlets ahead of time, refrigerate them for 15 minutes to help the coating set, then fry them just before serving—they fry faster and crisper when chilled.
  • Clarified butter (Butterschmalz) is worth seeking out because it browns beautifully without burning and adds a subtle nutty flavor that takes the dish from good to transcendent.
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