German Schnitzel Cutlet (Printable)

Thin, breaded pork or chicken slices pan-fried to crispy golden brown with lemon wedges and herbs.

# What You Need:

→ Meat

01 - 4 boneless pork chops or chicken breasts, about 5 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 1/4 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 - Fresh parsley, chopped (optional)

# Step-by-Step:

01 - Place pork chops or chicken breasts between plastic wrap sheets. Pound with a meat mallet or rolling pin until 1/4 inch thick.
02 - Sprinkle salt and freshly ground black pepper evenly on both sides of the meat.
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. Dip into the egg mixture, then coat evenly with breadcrumbs, pressing gently 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 needed.
06 - Transfer schnitzels to a paper towel-lined plate to drain excess oil briefly.
07 - Serve immediately garnished with lemon wedges and chopped parsley if desired.

# Expert Suggestions:

01 -
  • It's faster than you'd think—less than 40 minutes from counter to plate, and most of that is just waiting.
  • The breading stays perfectly crispy even if dinner runs late; there's no sogginess, no regret.
  • It works for weeknight dinners or impressing people without needing fancy technique or expensive cuts.
02 -
  • The thickness of your pounding is everything—uneven cutlets will cook unevenly, and thin spots will toughen while thick spots stay raw inside.
  • Don't oversalt the breading itself; the meat underneath is already seasoned, and the breading concentrates flavor as it fries.
  • If your oil isn't hot enough, you'll get greasy, soggy results instead of that signature crispy shell.
03 -
  • Test your oil temperature by dropping a tiny piece of breadcrumb into it; if it sizzles immediately and turns golden in seconds, you're ready.
  • Keep a splatter screen nearby—it's not glamorous, but it saves your stove and your arms from hot oil.
  • Buy a good meat mallet if you don't have one; the flat side for gentle pounding and the textured side for tenderizing makes all the difference.
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