mediummainmeatCC0 1.0 Universal
Classic Golden Schnitzel (Schnitzel Wiener Art)
The universally adored Central European classic: tender cutlet gently pounded paper-thin, breaded to order, and fried in hot fat until the golden breadcrumb crust ripples and puffs.
Prep
20 min
Cook
10 min
Total
30 min
Ingredients
4servings
- Pork loin or veal cutlets600 g
- All-purpose flour for dredging80 g
- Large fresh eggs2 piece
- Fine dry white breadcrumbs150 g
- Vegetable oil for frying120 ml
- Butter for frying flavor30 g
- Fresh lemons2 piece
- Salt
- Black pepper
Preparation Steps
1
Place cutlets between plastic wrap and gently pound with a mallet to an even 4 mm thickness. Season both sides with salt and pepper.
5 min timer
2
Set up 3 shallow bowls: flour, whisked eggs, and breadcrumbs. Dredge cutlets in flour (shake off excess), dip in egg, then coat in breadcrumbs without pressing down, so the crust can puff lightly during frying.
5 min timer
3
Heat oil and butter in a large skillet. Fry cutlets for 2-3 minutes per side, gently swirling pan back and forth so hot fat ripples over top, puffing the golden crust.
6 min timer
4
Drain briefly on paper towels and serve immediately with fresh lemon wedges and warm potato salad.
2 min timer
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Provenance & Public Domain Audit
Source: Traditional German Regional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
