German schnitzel is a simple, popular comfort food: thin pork cutlets pounded tender, coated in flour, egg, and breadcrumbs, then fried until crisp and golden.
The best schnitzel depends on thin cutlets, a light coating, and oil hot enough to puff the breadcrumbs. A quick pan fry keeps the crust crunchy while the pork stays tender.
Pound the pork evenly to about 1/4 inch thick and fry in a generous layer of oil. Gently swirl the pan so hot oil reaches the top of the cutlet and helps the crust soufflé.
Serving Suggestions
Serve immediately with lemon wedges, parsley, and a warm potato-cucumber salad. Lingonberry jam, cucumber salad, or buttered noodles also make classic accompaniments.
Recipe Notes
Bread the cutlets shortly before frying so the coating stays dry and crisp. Keep finished schnitzel on a rack in a low oven while frying the remaining pieces.
Classic German Schnitzel
Equipment
- Meat mallet
- Three shallow bowls
- Large skillet
- Wire rack
- Instant-read thermometer
Ingredients
Schnitzel
- 1 1/2 lb boneless pork loin cutlets 4 cutlets, pounded to 1/4 inch thick
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup plain breadcrumbs fine or panko
- 1/2 cup vegetable oil for frying
- 2 tbsp unsalted butter
To Serve
- 1 large lemon cut into wedges
- 1/4 cup fresh parsley chopped
Instructions
Prepare the Cutlets:
- Place each pork cutlet between sheets of parchment and pound evenly to about 1/4 inch thick.
- Season both sides with the salt and pepper. Set up separate shallow bowls for the flour, beaten eggs, and breadcrumbs.
Bread the Schnitzel:
- Coat each cutlet lightly in flour, shaking off the excess.
- Dip the cutlet in the beaten egg, then press it gently into the breadcrumbs. Do not compact the crumbs too firmly; a loose coating fries more lightly.
Fry and Serve:
- Heat the oil and butter in a large skillet over medium-high heat. The oil should shimmer and reach about 350°F (175°C).
- Fry the cutlets one or two at a time for 2 to 3 minutes per side, gently swirling the pan, until puffed and golden and the pork reaches 145°F (63°C).
- Transfer to a wire rack, season lightly with salt, and serve right away with lemon wedges and chopped parsley.
Notes
- Do not overcrowd the pan or the breading will absorb oil instead of turning crisp.
- Chicken or veal cutlets can be used with the same breading method.
- A wire rack keeps the crust crisp while the remaining cutlets cook.