Schnitzel
Simple home cooking schnitzel recipe.
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Servings: 4 Servings
Calories: 706kcal
Ingredients
- 1 lb Beef Top Round or Pork Loin Sliced into 1/4" cutlets
- 8 oz All-Purpose Flour
- 1 tsp Kosher Salt
- ½ tsp Black Pepper Freshly Ground
- 2 ea Eggs
- ¼ C Milk
- 8 oz Unseasoned Breadcrumbs or Panko Fine Ground
- ½ C Ghee or Clarified Butter
- 2 ea Lemon Wedges
- 1 Tbsp Fresh Parsley for garnish Finely Chopped
Instructions
- Take your cutlets and put them in-between two pieces of plastic wrap and pound with a meat mallet to about 1/8" thick.
- Season cutlets on both sides with salt and pepper to taste
- Set up a 3-step breading station by adding 1tsp salt and the 1/2 tsp pepper to the all purpose flour on a plate or tray, whisk eggs and milk and add to a second tray, finally add breadcrumbs to a third tray.
- With one "dry" hand and one "wet" hand, dredge the cutlets in the flour shaking off excess and add to the egg mixture. Using the wet hand cover the cutlet completely until no flour spots remain. From there add the cutlet to the breadcrumbs and really press them into the surface so they stick.
- Form here add to a clean sheet pan and refrigerate for at least 30 minutes to ensure the coating binds to the meat.
- In a medium sized sauté pan heat butter on medium-high heat until shimmering and pan fry the cutlets until golden brown and beautiful. If needed add more butter to the pan to ensure the bottom surface is fully coated.
- Garnish with fresh squeezed lemon and parsley and serve
Nutrition
Serving: 4g | Calories: 706kcal | Carbohydrates: 49.2g | Protein: 37g | Fat: 41.2g | Saturated Fat: 22.2g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 9g | Cholesterol: 221.6mg | Sodium: 817.7mg | Potassium: 105.5mg | Fiber: 3g | Sugar: 1.9g