Schnitzel

Schnitzel (German-style breaded cutlet)

A classic German schnitzel: thin cutlets pounded thin, dredged in flour, egg and breadcrumbs, then pan-fried in clarified butter until the crust is golden and puffed away from the meat. Traditionally served with a wedge of lemon and simple potatoes or salad.

Prep

20 min

Cook

12 min

Total

32 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •600 g (1 lb 5 oz) pork or veal cutlets, boneless loin or leg; veal for Wiener-style, pork for German home style
• •80 g (2/3 cup) all-purpose flour
• •2 whole large eggs
• •2 tbsp water or milk, to loosen the egg wash
• •1 tsp fine salt, for the egg wash
• •150 g (1¼ cups) dry white breadcrumbs, unseasoned, fine to medium; not panko
• •80 g (1/3 cup) clarified butter or ghee, for frying; lard or neutral oil also work, clarified butter gives the traditional flavor
• •1 whole lemon, cut into wedges for serving
• •1 tsp fine salt, to season the meat
• •0.5 tsp (1/2 tsp) black pepper, freshly ground

Steps

1. 1 Place each cutlet between two pieces of plastic wrap and pound with a meat mallet or heavy skillet to an even 4 to 5 mm (about 1/4 inch) thickness. Pat dry, then season both sides with salt and pepper.
2. 2 Set up three plates: one with the flour, one with the eggs whisked together with the water and 1 tsp salt, and one with the breadcrumbs.
3. 3 Coat a cutlet thoroughly in flour, shake off the excess, then dip it fully in the egg wash and let the excess drip off. Press firmly into the breadcrumbs on both sides, patting so the crumbs adhere in an even layer. Place on a tray and repeat; rest the coated cutlets 5 minutes so the crust sets.
4. 4 Heat the clarified butter in a wide heavy skillet over medium-high heat until hot but not smoking (around 170 to 175°C / 340 to 350°F; a breadcrumb should sizzle immediately).
5. 5 Lay in one or two cutlets at a time without crowding. Fry 2 to 3 minutes per side, pressing gently with a spatula for even contact, until the crust is deep golden brown and visibly puffed away from the meat. Pork cutlets are safely done when the interior reaches 71°C (160°F); veal cutlets are safely done at 63°C (145°F).
6. 6 Lift each schnitzel out, tip the pan to drain excess fat, and set on paper towels. Keep warm on a rack in a low oven while you fry the rest, adding more butter as needed.
7. 7 Serve immediately on warm plates with a lemon wedge for squeezing over the top, alongside boiled or pan-fried potatoes, potato salad, or a simple green salad.