Print

German Schnitzel

Print Recipe

A classic German dish made with tender, breaded, and fried pork or veal cutlets, served golden brown and crispy.

Ingredients

Scale
  • 4 pork or veal cutlets (about 4 oz each)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp milk
  • 1 cup breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 4 tbsp vegetable oil or clarified butter (for frying)
  • Lemon wedges (for serving)

Instructions

  1. Pound the cutlets to about 1/4-inch thickness using a meat mallet.
  2. Season both sides with salt, pepper, and paprika.
  3. Set up a breading station: flour in one dish, beaten eggs mixed with milk in another, and breadcrumbs in the third.
  4. Dredge each cutlet in flour, shaking off the excess.
  5. Dip into the egg mixture, letting excess drip off, then coat in breadcrumbs, pressing lightly to adhere.
  6. Heat oil or clarified butter in a large skillet over medium-high heat.
  7. Fry each schnitzel for 2-3 minutes per side until golden brown and crispy.
  8. Transfer to a paper towel–lined plate to drain excess oil.
  9. Serve hot with lemon wedges.

Notes

  • Traditionally served with potato salad, fries, or cucumber salad.
  • Do not press the schnitzel into the pan while frying to keep the crust light.
  • Veal is used for Wiener Schnitzel; pork is more common in Germany.

Nutrition

Keywords: German schnitzel, pork schnitzel, veal schnitzel, breaded cutlets, fried cutlets, traditional German food

Find it online: https://zesticook.com/german-schnitzel/