German Schnitzel Cutlet (Printable Version)

Thin pork or chicken slices, breaded and pan-fried to a crispy golden finish.

# What You'll Need:

→ Meat

01 - 4 boneless pork chops or chicken breasts, each about 5.3 oz, 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 pork chops or chicken breasts between two sheets of plastic wrap and gently pound to 1/4 inch thickness using a meat mallet or rolling pin.
02 - Season both sides of the meat evenly 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, shake off excess, dip into egg mixture, then coat evenly with breadcrumbs. Press gently to adhere without compacting.
05 - Warm vegetable oil or clarified butter in a large skillet over medium-high heat until shimmering.
06 - Fry cutlets in batches for 2 to 3 minutes per side until golden brown and cooked through.
07 - Transfer cutlets to a paper towel-lined plate to drain excess fat briefly.
08 - Serve immediately with lemon wedges and a sprinkle of fresh parsley if desired.

# Additional Tips::

01 -
  • You get restaurant-quality crispiness in your own kitchen without any fancy techniques or equipment.
  • It's fast enough for a weeknight dinner but impressive enough to serve guests without stress.
  • The satisfying crunch-and-tender contrast reminds you why simple food, done right, beats complicated recipes every time.
02 -
  • Don't press the breadcrumbs hard onto the meat—I learned this by crushing them into submission the first time and ending up with a dense, heavy crust instead of a shatteringly crisp one.
  • The oil temperature is everything; too cool and you get a greasy cutlet, too hot and the outside burns while the inside stays raw, so watch for that sizzle and listen to your pan.
03 -
  • If your crust browns too quickly, lower the heat slightly—you want the outside golden and crispy while the meat inside stays tender and juicy, not a race.
  • Use a meat thermometer if you're nervous about doneness: 160°F for pork, 165°F for chicken, and you'll never have an overcooked, tough cutlet again.
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