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This German schweineschnitzel is a classic and traditional dish that's made of lean pork, coated with egg and cread crumbs and fried in the butter. It's crispy outside and tender inside.

. Prep
1 hrs
15 min.
Ready In
2 hrs
6 servings
Trans-fat Free
Metric measurements


4each pork cutlets, lean *
1x salt and black pepper to taste*
1x flour, all-purpose for dredging*
1each eggVideo
1teaspoon water
1cup bread crumbs fresh
4tablespoons butterVideo or margarine
1tablespoon capers
1wedges lemon *
* not incl. in nutrient facts


Pound the cutlets until thin.

Sprinkle lightly on both sides with salt and pepper.

Dredge them lightly but thoroughly in flour.

Beat the egg lightly with the water and dip the floured cutlets in the mixture; coat with crumbs.

Using the side of a kitchen knife, tap the cutlets lightly so the crumbs will adhere well to the meat.

Transfer them to a wire rack.

Refrigerate for one or two hours. This will help the breading adhere to the cutlets when they are being cooked.

Heat the butter in a large skillet and, when it is hot but not brown or smoking, sauté the cutlets in it until they are golden brown on both sides.

Arrange the cutlets on a heated serving platter and garnish with the capers and lemon wedges.

Serve immediately.

First published: last updated: 2014-12-16

Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 22438% of calories from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 236mg 10%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 6%
Sugars g
Protein 11g
Vitamin A 5% Vitamin C 0%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
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