German Schnitzel Cutlet (Printable)

Tender pork or chicken slices breaded and pan-fried to crispy golden perfection with lemon and parsley.

# What You'll Need:

→ Meat

01 - 4 boneless pork chops or chicken breasts (approximately 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

→ 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)

# Step-by-Step Guide:

01 - Place pork chops or chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of 1/4 inch.
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 combined with milk, and one with dry breadcrumbs.
04 - Dredge each cutlet first in flour, shaking off the excess. Dip into the egg mixture, then coat evenly with breadcrumbs, pressing gently to adhere without compressing.
05 - Heat oil or clarified butter in a large skillet over medium-high heat. Fry cutlets 2 to 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 briefly. Serve immediately with lemon wedges and a sprinkle of fresh parsley if desired.

# Expert Tips:

01 -
  • It's done in under 40 minutes from start to table, making it perfect for weeknight dinners when you want something that feels special.
  • The contrast between the crispy, golden exterior and tender meat inside is genuinely addictive, and once you nail the technique, you'll make it constantly.
  • Everyone at the table will be impressed, even though you're basically just frying breaded meat—there's something about schnitzel that feels more elegant than it actually is.
02 -
  • Don't press the breadcrumbs too hard when coating—a gentle press is all you need; over-pressing creates a thick, heavy crust that tastes more like a shell than a crust.
  • The oil temperature is non-negotiable; if it's not hot enough, the meat absorbs oil instead of frying, and you'll end up with something greasy rather than golden.
  • Bread your schnitzels right before frying, not hours ahead; the coating will get soggy if it sits around waiting for the oil to heat up.
03 -
  • Clarified butter (Butterschmalz) is the traditional choice and worth seeking out at specialty shops or making yourself—it browns beautifully and tastes authentically German.
  • If you want veal schnitzel (Wiener Schnitzel), use thin veal cutlets and follow the same method; they cook even faster, so watch them closely.
  • A squeeze of fresh lemon right before eating is essential—it brightens everything and makes the richness feel light and balanced.
Go back