How to Make Authentic German Schnitzel | The Stay At Home Chef

pork cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is less expensive.

bread crumbs

🥗Healthier: panko

💰Cheaper: homemade bread crumbs

Panko adds extra crunch, while homemade can save costs.

Trim any unwanted fat from 4 boneless pork or veal chops.

Place the pork or veal chops between two layers of plastic wrap on a countertop. Using a mallet, pound the chops until they are 1/4-inch thick (6.5 mm). Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.

Add 1 cup all-purpose flour to a shallow dish. In another shallow dish, whisk together 2 eggs with 1 tablespoon lemon juice. Add 1 cup plain bread crumbs to a third shallow dish.

Pour 2 cups vegetable oil into a large 11 to 12-inch (28 to 30-cm) skillet to a depth of about 1/4 inch. Heat the oil to 350℉ (180℃) over medium-high heat, adjusting the heat source as needed to maintain temperature.

Dredge each chop in the flour, ensuring it's fully coated. Then, dip it into the egg mixture, and finally, coat with bread crumbs.

Fry the chops in the hot oil for 3 to 4 minutes on each side or until they reach an internal temperature of 145℉ (63℃), and are browned and crisp. Depending on the size of your skillet, you may need to work in batches to avoid overcrowding.

Serve hot, garnished with lemon slices or wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens