How to make it

  • 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. Pound with meat mallet or rolling pin, if you don't have a meat mallet. Pound the meat evenly to 1/4 inch thickness for best results.
  • Set up 3 shallow dishes. Place the flour in one and breadcrumbs in another. Beat eggs well and place in the third dish.
  • Wash the meat in cold water. 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 aside on a plate. You may want to wash your hands at this point. Then repeat process.
  • Place meat immediately in the pan with the hot oil and a tad of butter . Do not crowd the pan. Watch your schnitzel carefully to avoid burning. Turn in 3 to 4 minutes or when golden brown. Cook the schnitzel in batches, if necessary.
  • When finished, serve immediately with wedges of lemon to squeeze on top.

Reviews & Comments 2

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  • NPMarie 1 year ago
    I'm going to try this (soon) using chicken cutlets..should be excellent!
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  • circlemoon8 6 years ago
    It reminds me of what we ate in Germany, when I was a kid! Sounds really good.
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