German Schnitzel Oma's Classic (Print-Friendly Version)

Golden pork cutlets, breaded and pan-fried to perfection, served with lemon for classic German flavor.

# What You’ll Need to Make This:

→ Main

01 - 4 large pork cutlets, each approximately ¼-inch (6 mm) thick
02 - 1 tablespoon (15 ml) freshly squeezed lemon juice
03 - ½ teaspoon (3 g) fine salt

→ Breading

04 - 65 grams (about ½ cup) all-purpose flour
05 - 1 large egg
06 - 3 tablespoons (45 ml) water
07 - 150 grams (about 1 cup) fine dry breadcrumbs

→ For Frying

08 - 3 tablespoons (42 g) unsalted butter
09 - 3 tablespoons (45 ml) peanut oil or vegetable oil

→ For Serving

10 - 1 fresh lemon, sliced into rounds or wedges

# How to Prepare:

01 - Preheat oven to 70°C. Arrange a wire rack on a large baking sheet and place a double layer of paper towels on a separate large plate. Set both aside.
02 - Place pork cutlets between sheets of plastic wrap and gently pound to ensure even 6 mm thickness if needed. Season both sides evenly with lemon juice and salt.
03 - Arrange three shallow bowls on the work surface: fill the first with flour, in the second combine egg with water and whisk until smooth, and fill the third with breadcrumbs.
04 - Dredge each cutlet in flour, shaking off any excess. Dip completely in the egg mixture, then coat thoroughly with breadcrumbs. Set prepared cutlets on a plate, repeating for all pieces.
05 - In a large skillet, melt butter with oil over medium heat until shimmering. Add cutlets without overcrowding the pan and fry each side for 2–3 minutes or until golden brown. Work in batches if necessary.
06 - Briefly transfer fried cutlets to the paper towel-lined plate to absorb excess fat, then arrange on the wire rack set over the baking sheet in the oven to keep warm while finishing the remaining cutlets.
07 - Serve the schnitzel immediately, garnished with fresh lemon slices or wedges.

# Extra Tips:

01 - For Jägerschnitzel, prepare mushroom sauce before frying the cutlets.
02 - Pat the pork dry with paper towels before breading to help the flour adhere evenly.
03 - To make an unbreaded version, dredge the cutlets only in flour, omitting the egg mixture and breadcrumbs.

Return