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Breaded Cutlet Recipe

Author:
is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

In this article I will show you my Breaded Cutlet Recipe and prepare them perfectly.

You will find a video and many step-by-step photos to the written explanations.

You can prepare pork schnitzel, chicken schnitzel, turkey schnitzel, venison schnitzel and for a real Viennese schnitzel a veal schnitzel in this way. 

I leave the choice of side dishes to you today, you will find some suggestions in the article. 

Good luck!

1. Recipe Breaded Cutlet

Below are the instructions with photos and exact quantities.

Wish you good luck!

Breaded Cutlet as Viennese Schnitzel

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 1279
Total Time 40 Min.
Preparation Time 20 Min.
Cook Time 20 Min.

Simple guide for preparing breaded cutlet.

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Breaded Cutlet Recipe Image
Breaded Cutlet Recipe Image © Thomas Sixt

Ingredients

Decoration

1/2 pc Lemon
1 tbs Cranberries (I’d rather take more!)

Meat Ingredients

2 pc Schnitzel (escalopes, approx. 140-160 g and 5 mm thick cut)
100 g flour (sieved, Typ 405)
2-3 pc eggs (depending on size)
2 pinches Paprika noble sweet (please add to egg and stir)
2 tbs Cream (please add to egg and stir)
140 g bread crumbs
250-300 ml sun flower oil (depending on the size of the pan)
60 g butter (I like to use nut butter)

Instruction

Prepare lemon
Lemon prepared as an accompaniment.

Prepare lemon

Cut the lemon into eighths or cut out a lemon star.

You can also remove the seeds of the lemon right away, so they won’t land on the carving!

Prepare the cranberries and make extra parsley available for decoration.

Potato salad recipes, cooking recipes for potato salad
Potato salad recipe from head chef Thomas Sixt.

Side Dish

The promised side dishes Recommendation for this dish:

potato salad, parsley potatoes, cucumber salad, tomato salad, lamb’s lettuce, fried potatoes, … see also the links in Headline 5.

raw schnitzel to knock on cling film
Place the schnitzel on cling film.

Prepare meat

Clean meat, dab dry, place on cling film.

Schnitzel when knocking between cling film
Knock the schnitzel covered with foil.

Meat pounding

Cover the meat slices with cling film and beat with feeling.

Then season the schnitzel on both sides with salt and pepper.

Schnitzel turned in flour on a plate surrounding panier-strasse
The meat must always first in the flour, then in the egg, then in the breadcrumbs. This is the only way for the breading to stick to the meat.

Cutlet flour

Turn the schnitzel into flour, cooks call it flouring.

The meat must be completely coated with flour.

Floured, raw schnitzel in the egg when turning
Turn the floured schnitzel in egg.

Cutlet egg

Pull the flour turned Schnitzerl through the egg.

All the meat must be covered with egg on both sides.

Season the egg with salt, pepper, paprika and add some cream.

Schnitzel breaded with breadcrumbs ready to bake
Gently coat the schnitzel with breadcrumbs by pressing down gently.

Breading

After bathing in the egg, place the schnitzel immediately in the breadcrumbs.

Bread the meat evenly by gently pressing on it.

Small veal Wiener schnitzel
Fry the schnitzel floating in the oil.

Fry cutlet

Heat a pan with oil and gently swivel the breaded slices of meat in the oil until they swivel sensitively until golden yellow on both sides.

Breaded schnitzel picture of the article and the instructions.
Breaded schnitzel served on a plate. Classic side dish of potato salad.

Serve

Finish the side dishes as desired and arrange on warm plates.

Remove the baked escalopes from the pan and drain the oil.

Put the butter in the pan and melt. Swing the baked escalope in the butter and season with salt, then place on the warm plates.

Serve with lemon and cranberries.

I wish you a good appetite!

Video

2. Nutritional Information

3. How to Bread Cutlet Properly

Before you start, wash the schnitzel, dry it, beat it, season it…

Please pay attention to the order: For the traditional breadcrumbs you need flour, eggs and breadcrumbs.

A long time ago I had a cookbook editor in my kitchen, she put the beaten meat slices straight into the egg and then put them into the breadcrumbs.

The meat must always be put first into the flour, second into the egg and third into the breadcrumbs, so that the breadcrumbs stick.

Wheat flour type 405 has proved its worth with flour, and star chefs like to use the Wiener Grießler.

Add some cream, salt, pepper and sweet paprika and your schnitzel will be really fine!

Use best very fine baker’s breadcrumbs, the finer the breadcrumbs, the better the breadcrumbs will be.

Chefs use breadcrumbs prepared from white bread without rind.

These special breadcrumbs are called “Mie de Pain” in the technical language of the chefs.

Gently press on the Schnitzerl with breadcrumbs and gently coat it.

4. Tip for Properly Fry Breaded Cutlet

For frying I recommend sunflower oil or maize germ oil.

We know lard from grandma’s kitchen, but it has become rare.

I personally don’t like to use butter lard or ghee so much, the schnitzel gets too sweet in taste.

Lard is rather retro and the kitchen smells unpleasant.

5. Matching Side Dishes for Breaded Cutlet

Matching potato salad recipes as an alternative side dish:

Other, matching side dishes:

6. More Recipes

Comments, Cooking Questions and Answers

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