German Schnitzel Cutlet Classic (Printable View)

Golden breaded pork or chicken slices, pan-fried with seasoning and lemon for a flavorful meal.

# Ingredient List:

→ 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 tbsp 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)

# How to Make:

01 - Place the 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 the meat 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, pressing gently to adhere 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 necessary.
06 - Transfer cooked cutlets to a paper towel-lined plate to drain briefly.
07 - Serve immediately with lemon wedges and a sprinkle of chopped fresh parsley if desired.

# Expert Tips:

01 -
  • A complete weeknight dinner ready in under 40 minutes with restaurant-quality results that feel like a small victory.
  • The satisfying crack of that golden crust against your fork, with tender, juicy meat underneath—it's pure comfort without apology.
  • Forgiving enough for beginners but elegant enough to serve guests, making you look far more skilled than you actually are.
02 -
  • Pounding is not optional—it changes the meat's structure so it cooks evenly and stays tender, not tough and chewy.
  • Do not press the breadcrumbs down hard or you'll trap moisture and end up with a dense, pale crust instead of something golden and shattering.
  • The oil temperature is everything—too cool and the breadcrumbs absorb grease instead of crisping, too hot and the outside burns while the inside stays cold.
03 -
  • Use clarified butter (Butterschmalz) if you can find it—it has a higher smoke point and tastes more authentically German, plus it won't brown like regular butter.
  • Freeze breaded cutlets on a tray before cooking and you can pull them straight into hot oil; this prevents sogginess and gives you flexibility for meal prep.
  • If the meat is cold from the fridge, let it sit at room temperature for 10 minutes before frying—room temperature meat cooks more evenly under the breading.
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