German · Main · Medium
Schnitzel
Pounded cutlets breaded and fried golden, served with lemon. Austria and Germany's most beloved plate.
The whole recipe in 60 seconds
Schnitzel, in 5 ideas
- Pound the cutlets evenly thin, about 5mm.
- The classic breading is flour, egg, then breadcrumbs, in that order.
- Fry in plenty of fat so it crisps instead of steaming.
- Do not press it in the pan, let it float.
- Lemon is the only sauce it needs.
What you need
Ingredients
- 4 pork or veal cutlets
- 100g flour
- 2 eggs, beaten
- 150g breadcrumbs
- 100g butter or lard
- 1 lemon, in wedges
- Salt and pepper
- Parsley
How to make it
Directions
- Pound the cutlets to 5mm thick between plastic wrap and season.
- Set up three plates: flour, beaten egg, breadcrumbs.
- Coat each cutlet in flour, then egg, then breadcrumbs, pressing gently.
- Fry in hot butter 3 to 4 minutes per side until deep golden.
- Drain briefly, serve with lemon wedges and parsley.
Money saver. Pork loin cutlets cost a fraction of veal and make an excellent schnitzel.