Schnitzel (German Breaded Cutlet)

Enjoy the classic taste of German cuisine with Schnitzel, a tender, breaded cutlet that is crispy on the outside and juicy on the inside. Perfect for a family dinner or a special occasion, Schnitzel pairs beautifully with traditional sides and is a comforting, satisfying dish.

Ingredients

• 4 boneless pork or veal cutlets (about 1/4 inch thick)
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (preferably fresh)
• 4 tablespoons vegetable oil or clarified butter
• Lemon wedges for serving

Instructions

1. Prepare the Cutlets

   Lightly pound the cutlets with a meat mallet to about 1/4 inch thickness. Season both sides with salt and pepper.

2. Bread the Cutlets

   Set up a breading station: place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third. Dredge each cutlet first in flour, shaking off excess, then dip in the eggs, and finally coat evenly with breadcrumbs.

3. Cook the Schnitzel

   Heat vegetable oil or clarified butter in a large skillet over medium-high heat. Fry the cutlets for about 3–4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.

4. Serve

   Remove Schnitzel from the skillet and drain briefly on paper towels. Serve immediately with lemon wedges on the side.

Serving

Traditional accompaniments include potato salad, mashed potatoes, Spätzle, or a simple green salad. Garnish with fresh parsley or a squeeze of lemon for added flavor.

Indulge in the crispy, golden perfection of Schnitzel, a timeless German favorite that brings warmth and delight to any table.