Classic Schnitzel Recipe

A classic schnitzel method for veal, pork, or chicken: pound cutlets thin, bread them, then shallow-fry quickly until crisp and golden. Serves 4; prep 15–20 min, cook 6–10 min.

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Step 1

Pound the meat thin. Place meat between two sheets of plastic wrap. Use a meat mallet to pound until 1/4inch (6mm) thick. This ensures quick cooking and tenderness. Generously salt and pepper both sides of the meat.

Step 2

Heat oil in a large skillet to 350∘F(175∘C)

Step 3

Bread it. Dredge in flour; shake off excess. Dip in egg wash, coating completely. Coat in breadcrumbs. Pro Tip: Don’t press the crumbs into the meat; a light coat allows the breading to "puff" while frying.

Step 4

Shallow-fry until golden. Fry 2 cutlets at a time for 2–3 minutes pet side until deep golden brown. The meat should "swim" in the oil.

Step 5

Drain: Transfer to a paper towel-lined plate to remove excess oil.

Step 6

Serve: Squeeze fresh lemon juice over the hot schnitzel immediately.