German Recipes German Dishes Food from Germany


Lightly breaded boneless veal or pork cutlets which are easy and quick to make (preparation time is less than 10 minutes), served with lemon wedges or slices. Often served with a fried egg on top of the schnitzel.


  • 4 thin boneless pork chops or veal chops
  • 1/2 cup of olive oil
  • 3/4 cup of fine bread crumbs
  • 2 eggs
  • salt and pepper
  • 2 lemons


  1. Heat the oil in a large skillet at medium high heat. 
  2. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin. Beat the two eggs in a bowl that is wide enough to dip the meat into.  Spread the bread crumbs onto a plate or flat surface.  Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat.  Then coat the entire cutlet with the bread crumbs. 
  3. Place the cutlets in hot oil and cook on both sides until golden brown.  (about 1-2 minutes per side). 
  4. Serve each cutlet with lemon wedges or slices on the side. 

Comments are closed.