Yield: 4 Servings

Kimberly Killebrew / Daring Gourmet

Schnitzel can be made with about any meat.  Due to the high price of beef and pork, you often find Putenschnitzel, made from turkey cutlets, offered in restaurants in Germany.

Note: For Jägerschnitzel, use this recipe and top with Brown Mushroom Gravy, see recipe.

• 4boneless pork chops, (to make Austrian Schweineschnitzel use thin veal cutlets)
• salt and freshly ground black pepper
• ½cup all-purpose flour combined with 1 tsp salt
• 2large eggs, lightly beaten
• ¾cup plain breadcrumbs

Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.

Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don’t let the schnitzel sit in the coating or they will not be as crispy once fried – fry immediately.

Make sure the cooking oil is hot enough at this point (about 330°F) as you don’t want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels “swim” in it.

Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.

Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce.

Serve with: