Ingredients
Method
Preparation
- Place the pork or veal cutlets between two sheets of plastic wrap and pound them to about 1/4 inch thick. Season both sides with salt and pepper.
Breading Setup
- Set up your breading station with flour in one bowl, beaten eggs in another, and breadcrumbs in the third.
Coating the Cutlets
- Dredge each cutlet in flour, then dip in the beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
Frying
- In a large skillet, heat enough oil to cover the bottom (about 1/4 inch deep) over medium-high heat.
- Once the oil is hot, carefully place the breaded cutlets in the skillet. Fry for 3-4 minutes on each side or until golden brown.
Serving
- Transfer cooked schnitzels to paper towel-lined plates to drain excess oil and serve immediately with lemon wedges.
Notes
For a gluten-free option, use crushed gluten-free crackers instead of breadcrumbs. Add herbs to breadcrumbs for extra flavor. Serve with potato salad or a green salad.