German Schnitzel Cutlet (Printable)

Thin pork or chicken slices breaded and pan-fried, served with lemon and classic sides for a hearty dish.

# What You 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 1/4 cups fine dry breadcrumbs

→ For Frying

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

→ To Serve

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

# Directions:

01 - Place the pork chops or chicken breasts between two sheets of plastic wrap. Pound with a meat mallet or rolling pin until about 1/4 inch (6 mm) thick.
02 - Season both sides of the meat with salt and freshly ground black pepper.
03 - Arrange three shallow plates: one with all-purpose flour, one with beaten eggs mixed with milk, and one with fine dry 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 over-pressing.
05 - Heat the vegetable oil or clarified butter in a large skillet over medium-high heat. Once hot, add cutlets (in batches if needed). Fry for 2 to 3 minutes per side until golden brown and cooked through.
06 - Transfer cooked cutlets to a paper towel-lined plate and let drain briefly.
07 - Serve immediately with lemon wedges and a sprinkle of fresh parsley, if desired.

# Expert Suggestions:

01 -
  • The contrast between shattering breadcrumb crust and tender meat inside feels like magic on your plate every single time.
  • It comes together faster than you'd expect, making it perfect for weeknight dinners when you want something that tastes restaurant-quality.
  • Once you master the technique, you'll find yourself making it constantly because people genuinely light up when it arrives at the table.
02 -
  • Pressing the breadcrumbs too hard creates a dense, doughy layer instead of that light, crispy exterior—press just enough to make them stick, then let go.
  • Don't overcrowd the pan; if you stack cutlets or crowd them in, the temperature drops and they steam instead of fry, losing all that beautiful crispiness.
03 -
  • If your oil starts smoking, it's too hot—turn the heat down slightly and wait a moment for it to settle before adding cutlets.
  • Butterschalz (clarified butter) tastes incomparably better than oil and creates an almost nutty richness in the crust, so splurge on it when you can.
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