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Golden German schnitzel served with lemon wedges, parsley, and potato-cucumber salad.

Classic German Schnitzel

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Thin pork cutlets coated in flour, egg, and breadcrumbs, pan-fried until crisp and golden, then served with lemon and parsley.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: German
Calories: 610
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Meat mallet
  • Three shallow bowls
  • Large skillet
  • Wire rack
  • Instant-read thermometer

Method
 

Prepare the Cutlets:
  1. Place each pork cutlet between sheets of parchment and pound evenly to about 1/4 inch thick.
  2. Season both sides with the salt and pepper. Set up separate shallow bowls for the flour, beaten eggs, and breadcrumbs.
Bread the Schnitzel:
  1. Coat each cutlet lightly in flour, shaking off the excess.
  2. 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:
  1. Heat the oil and butter in a large skillet over medium-high heat. The oil should shimmer and reach about 350°F (175°C).
  2. 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).
  3. Transfer to a wire rack, season lightly with salt, and serve right away with lemon wedges and chopped parsley.

Nutrition

Calories: 610kcalCarbohydrates: 43gProtein: 42gFat: 31gSaturated Fat: 8gCholesterol: 175mgSodium: 720mgFiber: 2gSugar: 2g

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.