Traditional Schnitzel Recipe

This traditional schnitzel recipe brings together simple ingredients and timeless technique to create a crisp, golden cutlet that tastes like home. Made the classic way using flour, egg wash, and breadcrumbs, this comforting dish can be prepared with pork or chicken. Includes a practical no-waste tip for turning leftover egg wash and flour into savoury fritters.

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Course: Main Course

Cuisine: Czech

Ingredients Method Notes

Ingredients

6 pork cutlets or 6 chicken cutlets about 120–150 g each
Salt and pepper to taste
1 1/2 cups all-purpose flour
3 or 4 large eggs
1 –1½ cups breadcrumbs seasoned or plain
3 –4 tbsp butter
1 cup of oil or more (such as canola or vegetable oil) Traditional schnitzel is not deep fried, but it also should not sit in a dry pan. Using 1 to 1½ cups of oil allows the schnitzel to sit in a shallow layer of oil so the coating cooks evenly and develops that beautiful golden crust. The schnitzel should rest in the oil, not be submerged in it.
Lemon wedges optional, for serving
Optional spices for breadcrumb mixture
½ tsp garlic powder
½ tsp paprika
½ tsp dried parsley
pinch of salt

Method

Tenderize the meat: Pound the cutlets gently with a meat mallet until about ¼ inch (0.5 cm) thick.
Season both sides of each cutlet with salt and pepper to taste.

Prepare dredging station by setting up three shallow dishes:

Plate with flour
Bowl with eggs, beaten well with a fork or whisk
Plate with breadcrumbs (seasoned if desired)

Coat the schnitzel

Dredge each cutlet in flour, shaking off excess
Dip into egg wash, ensuring full coverage
Press gently into breadcrumbs until evenly coated

For a lighter version:

Dredge in flour
Dip in egg wash
Skip breadcrumbs

Fry

Heat a large frying pan over medium heat. Add butter and oil together.
Once hot, cook schnitzel for about 3–4 minutes per side, depending on thickness
The coating should become golden brown, not dark brown or burnt.
Cook in batches if necessary to avoid overcrowding the pan.
Transfer cooked schnitzel to a plate lined with paper towel.

No-waste tip: Savoury fritters

Do not discard leftover egg wash or flour.
Whisk remaining egg mixture with leftover flour until it forms a smooth batter. Add a bit of water if it is too thick. Add a pinch of salt, pepper, or spices of choice.
Pour small amounts into the hot pan like mini pancakes and cook until golden on both sides.

Notes

Tips for best results:

Pound evenly for tender schnitzel.
Keep heat at medium to avoid burning the coating.

Traditional Schnitzel Recipe