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German Schnitzel

A crispy and tender German schnitzel recipe, perfect for a comforting weeknight dinner or special family gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless pork or veal cutlets (about 4–6 oz / 115–170 g each) or chicken breasts pounded thin
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour (or gluten-free flour)
  • 2 large eggs
  • 2 tbsp milk or water (for the eggs)
  • 1 cup fine breadcrumbs or panko (use gluten-free if needed)
  • 1/2 tsp paprika (optional)
  • 4 tbsp neutral oil with a high smoke point (vegetable, canola) or clarified butter (ghee) — for frying
  • 2 tbsp butter (optional, for flavor)
  • Lemon wedges, for serving
  • Fresh parsley, chopped (optional, for garnish)
Optional Sides
  • German potato salad, spaetzle, cucumber salad, or a simple green salad These are suggestions for serving.

Method
 

Preparation
  1. Flatten the cutlets by placing each between two sheets of plastic wrap and gently pound until about 1/4 inch thick.
  2. Season both sides of each cutlet with salt and pepper.
  3. Set up the breading station with three plates: Plate 1 with flour, Plate 2 with beaten eggs mixed with milk/water, Plate 3 with breadcrumbs mixed with paprika.
  4. Dredge each cutlet lightly in flour, shake off excess, dip into the egg mixture, then press into the breadcrumbs until evenly coated. Shake off loose crumbs.
  5. Place breaded cutlets on a wire rack for 5 minutes to set the crust.
Cooking
  1. Heat oil (and 1 tbsp butter if using) in a large skillet over medium-high heat until shimmering.
  2. Fry cutlets in batches for 3–4 minutes per side until deep golden brown. Ensure internal temperature reaches 145°F for pork/veal or 165°F for chicken.
  3. Transfer fried cutlets to a wire rack or paper towels to drain and rest for 1–2 minutes.
  4. Serve immediately with lemon wedges and parsley, alongside classic sides.
Optional Cooking Methods
  1. For oven-baked: Preheat to 400°F, place breaded cutlets on a baking sheet lined with parchment, mist lightly with oil, and bake for 12–15 minutes, flipping halfway.
  2. For air fryer: Preheat to 400°F and air-fry for 8–10 minutes, flipping once.

Notes

For gluten-free, use gluten-free flour and panko. For low-carb, replace breadcrumbs with almond flour or pork rinds. For vegan, use breaded seitan, tempeh, or cauliflower with flax egg and gluten-free breadcrumbs. Store cooked schnitzel in an airtight container for up to 3 days, re-crisp in the oven. Freeze cooked schnitzel for up to 2 months.