How to Make The Best German Schnitzel

veal cutlet

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is often less expensive.

Quarter and trim the veal tenderloin, removing excess fat and silver skin.

Pound the veal until about 1/4 inch thick, adjusting as necessary.

Set up a breading station with flour, beaten eggs, and breadcrumbs.

Dredge the pounded veal in flour, shaking off the excess.

Dip the floured veal into the beaten eggs, ensuring it's fully coated.

Press the veal into the breadcrumbs, making sure to cover any wet spots.

Heat about 1/4 to 1/2 inch of oil in a frying pan.

Fry the breaded veal for about 2 to 3 minutes on each side until golden brown.

Remove the schnitzel from the pan and place it on a plate.

Serve with a thin wedge or two of lemon, fried potatoes, and asparagus.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens