Crispy German Schnitzel
A classic German schnitzel recipe featuring thinly pounded pork cutlets coated in a triple-dip breading with lemon zest, fried to a golden, crispy perfection. Easy, quick, and perfect for family meals or gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: German
Ingredients
Scale
- 4 boneless pork loin chops, pounded thin (about 1/4 inch thick)
- 1 cup (120g) all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups (150g) dry breadcrumbs (preferably Panko)
- Zest of 1 lemon
- Salt and pepper, to taste
- 3 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- Lemon wedges, for serving
Instructions
- Trim any excess fat from the pork cutlets. Place each cutlet between two sheets of parchment paper or plastic wrap and gently pound with a meat mallet or rolling pin until about 1/4 inch (6 mm) thick and evenly flattened (5-7 minutes).
- Season both sides of each cutlet lightly with salt and pepper.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with lemon zest and a pinch of salt.
- Dredge each cutlet first in flour, shaking off excess, then dip fully into the beaten eggs, allowing excess to drip off. Press into the breadcrumb mixture to coat evenly. For extra crispiness, repeat the egg and breadcrumb step once more (about 10 minutes).
- In a large skillet, heat 3 tablespoons unsalted butter and 2 tablespoons vegetable oil over medium-high heat until butter melts and oil shimmers (3-4 minutes).
- Fry the breaded cutlets in batches, cooking each side for 3-4 minutes until golden brown and crispy. The internal temperature should reach 145°F (63°C).
- Remove schnitzels with tongs and drain on paper towels. Let rest for a couple of minutes to retain juiciness.
- Serve hot with fresh lemon wedges for squeezing over the schnitzel.
Notes
Use gluten-free flour and breadcrumbs for a gluten-free version. For dairy-free, substitute butter with coconut oil or neutral oil. Maintain oil temperature around 350°F (175°C) to avoid greasy or burnt schnitzel. Flip schnitzel only once to keep crust intact. Rest schnitzel after frying to seal in juices. Reheat leftovers in oven at 375°F (190°C) for 8-10 minutes to restore crispiness.
Nutrition
- Serving Size: One schnitzel cutlet
- Calories: 375
- Sugar: 1
- Sodium: 350
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 20
- Fiber: 1
- Protein: 30
Keywords: German schnitzel, crispy schnitzel, pork schnitzel, easy schnitzel recipe, homemade schnitzel, schnitzel with lemon zest