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

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.

Questions

Can I make Schnitzel dairy-free?

Yes. The dairy in this entry 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 this entry 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.

How long does Schnitzel keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Schnitzel?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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