German Schnitzel Recipe From A Local

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.

Pound the veal cutlet until about 1/4 inch thick.

Season the cutlet with salt and pepper on both sides.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge the cutlet in flour, shaking off excess.

Dip the floured cutlet into the beaten eggs, coating completely.

Press the cutlet into the breadcrumbs, ensuring an even coating.

Heat butter and oil in a large skillet over medium heat until shimmering.

Fry the breaded cutlet for 3-4 minutes on each side, until golden brown.

Remove the schnitzel from the skillet and drain on paper towels.

Serve hot with lemon wedges and garnish with parsley.

Cooking Techniques

Spice Level:

Allergens