German Schnitzel Cutlet (Printable)

Thin, breaded pork or chicken slices fried to a crisp, served with lemon and classic sides.

# 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 cup 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 - Chopped fresh parsley (optional)

# Step-by-Step:

01 - Place pork chops or chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound until they are approximately 1/4 inch thick.
02 - Season both sides of the meat liberally with salt and freshly ground black pepper.
03 - Arrange three shallow dishes: one with flour, one with beaten eggs combined 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, pressing lightly to adhere without compacting.
05 - Heat vegetable oil or clarified butter in a large skillet over medium-high heat until shimmering. Fry cutlets in batches for 2 to 3 minutes per side until golden brown and cooked through.
06 - Transfer fried cutlets to a plate lined with paper towels to drain briefly.
07 - Serve immediately garnished with lemon wedges and sprinkled parsley if desired.

# Expert Advice:

01 -
  • It's done in 35 minutes flat, which means dinner can actually happen on a weeknight without stress.
  • That crackling, golden crust is pure comfort—crispy on the outside, tender within, and somehow it never gets boring.
  • One pan, three plates for breading, and you've mastered a technique that works for chicken, pork, veal, or even eggplant.
02 -
  • Don't skip the plastic wrap when pounding—it keeps raw meat spray contained and makes cleanup infinitely easier, plus it ensures even thickness.
  • If your breadcrumbs slide off during frying, your oil wasn't hot enough or you skipped the egg wash; both matter equally.
  • Let the meat reach room temperature before breading if you can—it cooks more evenly and stays juicier inside.
03 -
  • Make an egg wash the night before and store it in the fridge—it saves time and keeps everything colder, which actually helps the breading adhere better.
  • If you pound the meat too thin, it'll cook unevenly; if you pound it too thick, it stays tough—aim for that 1/4-inch sweet spot every time.
  • Clarified butter (Butterschmalz) is worth the effort if you love this dish—it adds an authenticity and subtle richness that oil can't quite match.
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