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Schnitzel with Pils. Pair schnitzels with crisp, light lagers.
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5 from 8 votes


A schnitzel is a boneless meat cutlet pounded extra thin with a meat mallet. It is then breaded and pan-fried until golden and crispy. This recipe works well for veal (Wiener schnitzel), pork or chicken schnitzels. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Entree, Main Course
Cuisine: Austrian, German
Servings: 4 people (2 schnitzel per person)
Calories: 391kcal
Author: CraftBeering


  • 8 5 oz cutlets (pork, veal or chicken breast)
  • 1 tsp each of salt & pepper
  • 1 1/2 cup flour
  • 3 eggs, beaten
  • 2 cups bread crumbs
  • cooking oil for frying, as needed, start with 1/2 cup


  • Place two cutlets (i.e. schnitzels) at a time onto a cutting board and cover with plastic wrap. Pound with a meat mallet to tenderize and thin out. Flip on the other side, cover again and repeat.
  • Season the tenderized schnitzels with salt and pepper on both sides. 
  • Set up a standard breading procedure of three bowls - one filled with flour, one with the eggs (beaten) and one with bread crumbs. 
  • Heat the cooking oil in a pan to 350 F. 
  • Dredge each schnitzel in flour, shake off excess, dip in the beaten eggs, then in the bread crumbs. Make sure each cutlet is nicely covered with bread crumbs.
  • Gently ease each schnitzel into the pan (do not overcrowd, two at a time is good) and fry for about 2-3 minutes (depending on how big the schnitzels are). Turn schnitzels over to fry the opposite side for another 2 minutes. Remove when they turn golden.
  • Place on a paper towel lined plate and either serve immediately or transfer to a baking sheet in a 200 F oven to keep warm and crispy until it is time to serve.