German schnitzel cutlet classic (Print)

Tender pork or chicken cutlets breaded and pan-fried to golden crisp with lemon wedges and parsley.

# 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 1/2 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)

# Directions:

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 flattened meat with salt and freshly ground black pepper.
03 - Set up 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, dip into egg mixture, then coat evenly with breadcrumbs, pressing gently to adhere without compressing.
05 - Heat oil or clarified butter over medium-high heat in a large skillet. 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 parsley if desired.

# Expert Advice:

01 -
  • A crispy golden exterior that shatters when you bite down, giving way to tender, juicy meat beneath.
  • Comes together in under 35 minutes, making it perfect for weeknight dinners or impressing guests without stress.
02 -
  • Never press the breadcrumbs down hard onto the meat—it crushes the coating and prevents those precious crispy air pockets from forming.
  • If your cutlets are too thick, they won't cook through before the outside burns; pounding them evenly is half the battle.
03 -
  • Make your own breadcrumbs from day-old bread by pulsing it in a food processor, then toasting the crumbs lightly in a dry pan—they'll be finer and crisp up more beautifully than store-bought.
  • If you pound your cutlets ahead of time, cover them with plastic wrap in the fridge; they'll stay fresh and cold, which helps them cook more evenly and stay tender.
Go Back