Schnitzel Recipe

Try my schnitzel recipe for tender, juicy, crunchy schnitzel every time. Serve with a lemon wedge and a side of your choice.

Course Main Course

Cuisine German

Prep Time 20

Cook Time 6

Total Time 26

Servings servings

Calories 458kcal

Place each cutlet between 2 pieces of plastic wrap that are slightly larger than the cutlet. Pound them out with a meat mallet or rolling pin to be ¼-inch thick.
In a shallow dish, combine the flour, salt, garlic powder, and pepper. In a second shallow dish, beat the eggs. In a third shallow dish, pour the breadcrumbs in a single layer.
Dredge both sides of each cutlet in the flour mixture. Then, dip them in the egg to coat completely, letting any excess egg drip off. Dredge both sides of the cutlets in the breadcrumbs to cover completely.
Meanwhile, fill a large, heavy-bottomed skillet with ⅛-inch of oil. Heat it over medium-high heat until very hot.
Add the breaded cutlets and cook them until they are golden brown, about 3 minutes on each side (6 minutes total). Place them on a paper towel-lined plate.
Serve the cutlets immediately with lemon wedges.

Set up your breading station first. This will make the breading process more efficient.
Best dishes for easy dredging: Pie plates or shallow pasta bowls work well for the flour mixture, beaten eggs, and breadcrumbs.
Cook the cutlets to an internal temperature of 145°F. This is the safe internal temperature for pork. Test the thickest portion of each cutlet using an instant-read thermometer or meat thermometer.