Description
A classic German Schnitzel made with thinly pounded meat, breaded and fried until golden and crispy, traditionally served with lemon and potatoes or salad.
Ingredients
- 4 boneless pork chops or veal cutlets (about 150g each), pounded thin
- 1 cup (120g) all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups (150g) breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/2 cup (120ml) vegetable oil or clarified butter for frying
- Lemon wedges, for serving
Instructions
- Place the meat between plastic wrap and pound to about 1/4 inch (6 mm) thickness.
- Season both sides with salt and pepper.
- Prepare three shallow dishes: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs.
- Dredge each piece of meat in flour, shaking off excess.
- Dip into the egg mixture, then coat thoroughly with breadcrumbs without pressing too hard.
- Heat oil or clarified butter in a large skillet over medium-high heat.
- Fry each schnitzel for 2–3 minutes per side until golden brown and crispy.
- Remove and drain on paper towels.
- Serve immediately with lemon wedges.
Notes
- For authentic Wiener Schnitzel, use veal instead of pork.
- Do not overcrowd the pan; cook in batches if needed.
- Keep oil hot but not smoking to ensure even cooking.
- Serve with potato salad, fries, or cucumber salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: German