German Schnitzel Cutlet (Print Version)

Thinly pounded pork or chicken, breaded and pan-fried until golden, served with lemon and fresh parsley.

# Components:

→ 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)

# Directions:

01 - Place pork chops or chicken breasts between two sheets of plastic wrap. Pound with a meat mallet or rolling pin to approximately 1/4 inch thickness.
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 breadcrumbs.
04 - Dredge each cutlet lightly in flour, shaking off excess. Dip into the egg and milk 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. When hot, 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 optionally sprinkled with chopped parsley.

# Expert Advice:

01 -
  • The entire process takes barely half an hour, yet tastes like you've been cooking all morning.
  • That first crunch when your fork breaks through the golden crust is genuinely addictive.
  • It's forgiving enough for a weeknight dinner but impressive enough to serve guests.
02 -
  • Don't skip the pounding—thin, even meat is the difference between a tender schnitzel and tough, rubbery meat that's all crust and no give.
  • The egg-milk mixture really does matter; pure beaten egg is too sticky and creates a thick coating that traps moisture instead of crisping.
  • Your pan temperature is more important than your timing—if the heat is right, the crust forms properly and the inside cooks gently without burning the outside.
03 -
  • If you find the crust still feels soft after frying, your oil wasn't hot enough—trust your instincts and turn up the heat for the next batch, and don't be shy about letting it get to that aggressive shimmer.
  • For an ultra-crispy result that stays crispy longer, let your breaded cutlets sit uncovered in the refrigerator for at least 30 minutes before frying so the coating sets.
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