Pork Veal or Chicken Schnitzel
Crispy, golden perfection comes to life with this Pork, Veal, or Chicken Schnitzel recipe—an irresistible classic that's easy to make and packed with flavor. Whether using tender pork loin, delicate veal cutlets, or juicy chicken breasts, each piece is pounded thin for even cooking, then coated in a crunchy breadcrumb crust that can be elevated with Parmesan for an extra savory touch. The secret to its satisfying crispiness lies in pan-frying with a blend of butter and oil, ensuring a beautifully golden crust every time. Served hot with a squeeze of fresh lemon and a sprinkle of parsley, this versatile dish pairs perfectly with mashed potatoes, a crisp green salad, or even a tangy potato salad. Ready in just 35 minutes, this schnitzel is a true dinnertime delight for any occasion.
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Recipe Information
Ingredients
- 4 pieces Pork loin, veal cutlets, or chicken breasts (boneless, skinless)
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Whole milk
- 1 cup Breadcrumbs (preferably panko)
- 0.25 cups Parmesan cheese (grated, optional)
- 0.5 cups Vegetable oil (for frying)
- 2 tablespoons Unsalted butter
- 1 whole Lemon wedges (for serving)
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
1. Prepare the meat: Place each pork, veal, or chicken piece between two sheets of plastic wrap, then use a meat mallet to pound it to about 1/4-inch thickness. Ensure the pieces are uniform in thickness to allow for even cooking.
2. Season the meat: Lightly season both sides of the cutlets with salt and black pepper.
3. Set up the breading station: In one shallow dish, mix the flour with a pinch of salt. In a second shallow dish, whisk together the eggs and milk. In a third shallow dish, combine the breadcrumbs and Parmesan cheese (if using).
4. Bread the cutlets: Dredge each cutlet in the flour, shaking off any excess. Dip it into the egg mixture, ensuring it is fully coated, then press it into the breadcrumb mixture, covering both sides evenly. Place the breaded cutlets on a plate and let them rest for 5 minutes to set the coating.
5. Heat the oil and butter: In a large skillet, heat the vegetable oil and butter over medium heat until they shimmer. Test by dropping a breadcrumb into the oil—it should sizzle immediately.
6. Fry the schnitzel: Working in batches, add the breaded cutlets to the skillet. Cook them for 2-3 minutes on each side, or until golden-brown and crispy. Adjust the heat as necessary to prevent burning.
7. Drain and serve: Transfer the cooked schnitzel to a paper towel-lined plate to drain. Repeat with the remaining cutlets.
8. Garnish and serve: Serve the schnitzel hot with lemon wedges on the side. Sprinkle with fresh parsley for a pop of color if desired.
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.0 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 210 mg | 16% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 940 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
