Schnitzel

Name: Schnitzel
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 2 lbs pork cutlets (1/4-inch thick); 1/2 cup all-purpose flour; 2 eggs; 1 cup panko breadcrumbs; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp paprika; 4 tbsp vegetable oil; 1 lemon, cut into wedges; 2 tbsp butter (optional, for basting)

Crispy, golden-brown breaded pork or veal cutlet, pounded thin and pan-fried until perfectly crunchy. Served with lemon and traditionally accompanied by sides like potatoes or cucumber salad.

27 minEasyServes 4380 cal/serving

Eastern EuropeanDinnerStovetopStandard

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Ingredients

2 lbs pork cutlets (1/4-inch thick)
1/2 cup all-purpose flour
2 eggs
1 cup panko breadcrumbs
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
4 tbsp vegetable oil
1 lemon, cut into wedges
2 tbsp butter (optional, for basting)

Instructions

1

Place each 2 lbs pork cutlets (1/4-inch thick) between plastic wrap and pound with a meat mallet until thin and even, about 1/4-inch thick.
2

Set up three shallow bowls: one with 1/2 cup all-purpose flour mixed with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika; one with beaten 2 eggs; and one with 1 cup panko breadcrumbs.
3

Coat each pork cutlet in the flour mixture, shaking off excess. Dip in eggs, then coat thoroughly with breadcrumbs.
4

Heat 4 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
5

Carefully place schnitzel in the hot oil and fry for 3-4 minutes per side until golden brown and crispy.
6

If desired, add 2 tbsp butter (optional, for basting) to the pan in the final minute and tilt the pan to baste the schnitzel.
7

Transfer to a paper towel-lined plate. Serve immediately with 1 cut into wedges lemon and your choice of sides.

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Questions

What should Schnitzel look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until golden brown and crispy.

What can I use instead of panko in Schnitzel?

The entry for Schnitzel calls for 1 cup panko breadcrumbs. In its place: Coarse dry breadcrumbs, crushed cornflakes or crushed crackers all work. Fine breadcrumbs coat more densely, so use a little less.

Can I make Schnitzel dairy-free?

Yes. The dairy in Schnitzel is 2 tbsp butter (optional, for basting). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Schnitzel gluten-free?

Yes. The gluten in Schnitzel is 1/2 cup all-purpose flour, 1 cup panko breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Does Schnitzel contain eggs?

Yes: 2 eggs. The full allergen list for this entry is gluten and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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