Ingredients

How to make it

  • A) To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you don’t have a meat mallet.
  • Pound the meat evenly to 1/4 inch thickness for best results.
  • B) Do not press the bread crumbs into the meat. The crust should not adhere completely, but form a loose shell around the schnitzel.
  • C) Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean up is easier!
  • 1) Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish.
  • 2) Heat at least 1/4 inch of oil in the pan to 350°F.
  • Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.
  • 3) Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and serve with hot potato salad and a chilled cucumber salad and serve. You can also do spaetzle or potato dumplings

Reviews & Comments 9

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  • optimistic1_2 2 years ago
    Lol, was a staple on the table every couple of weeks with cucumber salad.....puts a smile on my face!
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  • twill10 2 years ago
    so goood, thx
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  • kochhexe 2 years ago
    I haven't changed my mind - you describe the perfect Schnitzel - even my grandson knows how to follow these simple steps. and the reason why Schnitzel always tastes best at home: it gets directly (oh, well, ok, you have to just let any fat drip a m oment)from the pan onto the plate. it still needs to sizzle....ahhhh!love it!
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  • kochhexe 3 years ago
    simply perfect! you sure know how to cook this simple but delicious dish. you are so right - no pressing, no crowding and the crust has to puff! wunderbar!
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  • rescue_ranger 3 years ago
    Ooooo Sosousme I am soooo envious to be in Munich for Oktoberfest I have not been in years…sigh… I hope, will I know you had a wonderful time there and welcome back
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    " It was excellent "
    donman ate it and said...
    It looks so good. I can't wait to try it :)
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  • lovebreezy 3 years ago
    Beautiful photo, good post.
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  • keni 3 years ago
    Classic, Ranger! Good post! :)
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  • sosousme 3 years ago
    Very authentic. Just came back and had some of the best in Munich.
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  • mariahwi 3 years ago
    Looks fabulous and is so simple to make. I resort to this meal when I'm short on time or have nothing thawed.
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