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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: German
- Diet: Halal
Nutrition
- Serving Size: 1 schnitzel
- Calories: 410
- Sugar: 1g
- Sodium: 430mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 130mg
