German Schnitzel Cutlet (Printable)

Thinly pounded pork or chicken with golden breading cooked to crisp perfection.

# What You’ll Need:

→ Meat

01 - 4 boneless pork chops or chicken breasts, about 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 and freshly ground black pepper

→ 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 pound with a meat mallet or rolling pin until about 1/4 inch thick.
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, dip into the egg mixture, then coat 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 and cooked through, working in batches as needed.
06 - Transfer schnitzels to a paper towel-lined plate and let drain briefly.
07 - Serve immediately with lemon wedges and a sprinkle of chopped parsley, if desired.

# Expert Tips:

01 -
  • A cutlet that's crispy outside and juicy inside takes just 30 minutes from start to table.
  • The breading technique works for chicken, pork, or veal, so it becomes your go-to solution whenever you need something elegant but simple.
  • Lemon juice does all the heavy lifting for flavor—no complicated sauces required.
02 -
  • The meat must be thin or it won't cook through before the bread burns—this is why pounding is non-negotiable, not optional.
  • Don't press the breadcrumbs down hard while breading; a gentle touch creates a crispy shell, while pressing creates a hard crust that separates from the meat.
  • If your oil isn't hot enough, the schnitzel will absorb oil and become greasy instead of crispy.
03 -
  • Make schnitzel ahead by breading it the morning of and refrigerating it on a parchment-lined tray—it actually fries better when cold because the coating sets and stays intact better.
  • A dry German Riesling or a crisp pilsner beer is the perfect pairing; the acidity and carbonation both complement the rich, crispy coating beautifully.
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