German Schnitzel Cutlet (Print View)

Golden breaded pork or chicken cutlets, pan-fried to crispy perfection with lemon and fresh parsley.

# Components:

→ 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 cups fine dry breadcrumbs

→ For Frying

06 - 1/2 cup vegetable oil or clarified butter
07 - Salt and freshly ground black pepper, to taste

→ 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 gently pound with a meat mallet or rolling pin until 1/4 inch thick.
02 - Season both sides of the meat evenly 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 breadcrumbs.
04 - Dredge each cutlet in flour, shaking off the excess; dip into egg mixture, then press gently into breadcrumbs to coat evenly without over-pressing.
05 - Heat oil or clarified butter in a large skillet over medium-high heat. Fry cutlets in batches for 2–3 minutes per side until golden brown and cooked through.
06 - Transfer cooked cutlets to a paper towel–lined plate to briefly drain off excess oil.
07 - Serve immediately garnished with lemon wedges and chopped parsley if desired.

# Expert Advice:

01 -
  • It comes together in under 40 minutes and tastes like you spent all day in the kitchen.
  • The contrast between the crunchy golden exterior and tender meat inside never gets old.
  • It's a dish that impresses people without requiring any fancy techniques or impossible-to-find ingredients.
02 -
  • Never let your breaded cutlets sit around before frying—the moisture from the egg mixture will soften the breadcrumbs and undo all your setup work.
  • The meat really does need to be pounded thin; I tried taking shortcuts once and ended up with tough, undercooked centers surrounded by overdone breading.
  • Keep the heat at medium-high, not screaming hot; lower heat gives you time to develop that gorgeous golden color without burning the outside before the meat is done.
03 -
  • Use panko breadcrumbs instead of standard breadcrumbs if you can find them—they stay crispier longer and brown more evenly.
  • If you're cooking for a crowd, you can bread the cutlets ahead of time and refrigerate them for up to two hours before frying, which actually helps the coating adhere better.
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