German Schnitzel Cutlet (Printable)

Crispy breaded pork or chicken cutlets served with lemon wedges and classic German sides.

# Ingredient List:

→ 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 tbsp 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 Serve

08 - Lemon wedges
09 - Fresh parsley, chopped (optional)

# How to Make:

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 meat evenly with salt and freshly ground black pepper.
03 - Arrange three shallow plates: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs.
04 - Dredge each cutlet in flour, shaking off excess, then dip into the egg mixture and coat with breadcrumbs, pressing gently without compacting.
05 - Heat oil or clarified butter in a large skillet over medium-high heat until hot. Fry cutlets 2 to 3 minutes per side until golden and cooked through, working in batches if needed.
06 - Transfer cooked cutlets to a paper towel-lined plate to remove excess oil briefly.
07 - Serve immediately with lemon wedges and a sprinkle of fresh parsley, if desired.

# Expert Tips:

01 -
  • The crust stays shatteringly crisp without a single soggy spot, even if it sits for a minute.
  • It comes together faster than ordering takeout, and tastes like you spent the afternoon cooking.
  • One bite brings that perfect contrast: delicate meat, crunchy shell, bright lemon cutting through the richness.
02 -
  • If you press the breadcrumbs too hard, the coating turns dense and greasy instead of light and crispy.
  • The oil needs to be hot enough that a breadcrumb sizzles on contact, or the crust will absorb oil and go soggy.
  • Don't skip pounding the meat—thick cutlets won't cook evenly and the breading will burn before the inside is done.
03 -
  • For extra flavor, add a pinch of smoked paprika or garlic powder to the breadcrumbs before coating.
  • Use clarified butter if you can—it gives the schnitzel a richer, nuttier taste and handles high heat without burning.
  • Serve the lemon wedges on the side, not squeezed over the top, so everyone can control how much brightness they want.
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