German Schnitzel
Thin breaded pork cutlets fried until crisp and golden, served with lemon and a simple cucumber salad.
Prep
20 minutes
Cook
15 minutes
Level
Medium
Serves
4
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Instructions
- 1
Pound pork cutlets thin and season with salt and pepper.
- 2
Dredge each cutlet in flour, beaten egg, and breadcrumbs.
- 3
Heat oil in a skillet until shimmering.
- 4
Fry cutlets until golden on both sides and cooked through.
- 5
Mix cucumber, sour cream, dill, lemon juice, and salt for a quick side.
Tips
Pounding the pork thin is the key to quick cooking and a crisp crust.
Do not press breadcrumbs too hard; a light coating fries more delicately.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store cooked schnitzel for up to 3 days.
- Reheat on a rack in the oven to restore crispness.
Substitutions
- Use panko for a crunchier coating.
- Use Greek yogurt instead of sour cream in the cucumber salad.
What to Serve With
- Serve with potato salad or roasted potatoes.
- Add lemon wedges and cucumber salad.
Common Mistakes
- Do not fry thick cutlets; the crust may burn before the meat cooks.
- Do not cover cooked schnitzel or steam will soften the crust.
Recipe FAQ
Can I use chicken instead of pork?
Yes. Chicken breast cutlets work well when pounded thin.
How much oil do I need?
Use enough oil to cover the bottom of the skillet generously so the coating fries evenly.
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