I love how this classic schnitzel recipe delivers comfort and simplicity in every bite. When I make it, I focus on keeping the preparation easy while still achieving that crisp, golden coating and tender interior that makes this dish so timeless. It’s the kind of recipe I return to again and again because it never disappoints.
Why You’ll Love This Recipe
I enjoy this recipe because it uses everyday ingredients and a clear method that always works. I get a beautifully crispy crust without complicated steps, and the cooking time is short enough to fit into busy days. I also like how versatile it is, since it can be served with many different side dishes and sauces depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 large cutlets, about ¼-inch thick
1 tablespoon lemon juice
½ teaspoon salt
½ cup all-purpose flour
3 tablespoons water
1 large egg
1 cup breadcrumbs
3 tablespoons butter
3 tablespoons vegetable or peanut oil
1 lemon, sliced
Directions
I begin by preheating the oven to a low temperature so the cooked schnitzels can stay warm. If the cutlets are thicker than ¼ inch, I place them between plastic wrap and gently pound them until evenly thin. I season both sides with lemon juice and salt.
Next, I set up three shallow bowls: one with flour, one with the egg mixed with water, and one with breadcrumbs. I coat each cutlet first in flour, then dip it into the egg mixture, and finally press it into the breadcrumbs until fully covered.
In a large skillet, I heat the butter and oil over medium heat until shimmering. I cook the cutlets in batches, making sure not to overcrowd the pan. Each one fries for about 2 to 3 minutes per side until golden brown. I briefly drain them on paper towels, then place them on a wire rack in the oven while finishing the rest.
Servings And Timing
I usually get 4 servings from this recipe.
Preparation time is about 15 minutes.
Cooking time takes around 12 minutes.
The total time comes to approximately 27 minutes.
Variations
I sometimes serve this schnitzel with a creamy mushroom sauce for a richer meal. When I want a lighter version, I skip the breadcrumbs and only coat the cutlets in flour before frying. I also enjoy adding a touch of seasoning to the breadcrumbs when I want extra flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I use the oven so the coating stays crisp. I avoid reheating in the microwave because it softens the crust too much for my liking.
FAQs
How Do I Keep Schnitzel Crispy?
I make sure the oil is hot enough before frying and avoid overcrowding the pan so the coating stays light and crisp.
Why Is My Schnitzel Tough?
I’ve found that cutlets that are too thick or cooked too long can turn tough, so I always keep them thin and cook them quickly.
Can I Prepare Schnitzel Ahead Of Time?
I sometimes bread the cutlets a few hours in advance and keep them refrigerated until I’m ready to fry.
What Oil Works Best For Frying?
I prefer a neutral oil combined with butter because it adds flavor while still handling the heat well.
How Do I Know When Schnitzel Is Done?
I look for a deep golden color on both sides and make sure the cutlet is cooked through but still tender.
Conclusion
I keep this classic schnitzel recipe in my regular rotation because it’s simple, satisfying, and always comforting. Every time I make it, I’m reminded that good food doesn’t need to be complicated to feel special.
Oma’s Classic Schnitzel is a simple, crispy, and golden-brown pan-fried cutlet recipe that brings traditional comfort to the table. With just a few pantry staples and easy steps, this dish delivers a tender inside and a crunchy outside that never fails to please.
Total Time:27 minutes
Yield:4 servings
Ingredients
4 large cutlets (pork, veal, or chicken), about ¼-inch thick
1 tablespoon lemon juice
½ teaspoon salt
½ cup all-purpose flour
1 large egg
3 tablespoons water
1 cup breadcrumbs
3 tablespoons butter
3 tablespoons vegetable or peanut oil
1 lemon, sliced (for serving)
Instructions
Preheat oven to low heat (around 200°F) to keep schnitzels warm.
Pound cutlets to ¼-inch thickness if needed and season both sides with lemon juice and salt.
Set up 3 shallow bowls: flour in one, egg mixed with water in the second, and breadcrumbs in the third.
Coat each cutlet in flour, dip in the egg mixture, then press into breadcrumbs to coat evenly.
Heat butter and oil in a large skillet over medium heat until shimmering.
Fry schnitzels in batches for 2–3 minutes per side, or until golden brown.
Drain briefly on paper towels, then transfer to a wire rack in the warm oven while finishing the remaining cutlets.
Serve with lemon slices.
Notes
Don’t overcrowd the skillet—this helps the coating stay crisp.
You can season the breadcrumbs with herbs or garlic powder for extra flavor.
Use a wire rack in the oven instead of a plate to maintain crispness.
Serve with potato salad, spaetzle, or a simple green salad.
