Schnitzel paniert (breaded)

Print Friendly, PDF & Email
Schnitzel and Potato Salad

Schnitzel Wiener Art with Potato Salad


  • 4 slices    Pork Cutlets
  •          2    Eggs
  •    4 tbs    Milk
  •                Salt and Pepper to taste
  •                Flour
  •                Bread Crumbs
  •                Oil for Frying


Pound cutlets between plastic wrap to desired thickness.
Prepare 3 plates.  One with flour and one with bread crumbs. In the third bowl combine the egg and milk, season with salt and pepper and whisk thoroughly.
Coat the cutlets on both sides with flour, then saturate with the egg wash and cover with the bread crumbs.
For best results let breaded Schnitzel rest for 30 minutes before frying.
Heat the oil in the frying pan, add the cutlets and fry on each side until golden brown.
Serve each with a lemon wedge (to be sprinkled on cutlet) and a sprig of parsley.

Served in many German restaurants with a mixed salad platter.  

See the post on my Bavaria 4 U blog:

What is a Schnitzel?

Basics: If it is called a Schnitzel it only specifies a thin cut piece of meat.
If it is listed as Wiener Schnitzel it should be made out of Veal!
In Bavaria this dinner is on almost every menu and predominantly made from pork. Chicken, turkey or veal can also be used.

Comments are closed.