German Schnitzel Cutlet Classic (Printer View)

Thin, breaded pork or chicken cutlets fried to golden crisp with lemon wedges and classic sides.

# 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 1/4 cups fine dry breadcrumbs

→ For Frying

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

→ To Serve

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

# Method Steps:

01 - Place pork chops or chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin until 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 combined with milk, and one with breadcrumbs.
04 - Dredge each cutlet in flour, shaking off excess, then dip into the egg mixture and coat evenly with breadcrumbs without pressing too firmly.
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 fried cutlets to a paper towel-lined plate to drain briefly, then serve immediately with lemon wedges and optional parsley.

# Expert Advice:

01 -
  • The crust stays shatteringly crisp even after it cools, making it perfect for packed lunches or next-day eating.
  • You can have dinner on the table in under 40 minutes from grocery bag to plate.
  • It's impossibly forgiving—even if you're not experienced in the kitchen, this comes out golden and delicious.
02 -
  • Don't over-press the breadcrumbs or they'll fuse into a dense, hard shell instead of staying light and shatteringly crisp—this is the mistake that changes everything.
  • The meat must be thin, and the oil must be hot, or you'll end up with a soggy interior wrapped in a tough crust, which defeats the whole purpose.
03 -
  • If you can source clarified butter (Butterschmalz) from a German specialty store or online, use it—the flavor difference is noticeable and worth the effort.
  • Keep a splatter screen nearby if you have one; the oil pops when the wet breading hits it, and a screen keeps your stove and you much cleaner.
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