Description
Get all the crunch of classic schnitzel without the fryer! Thin chicken cutlets (or pork) are dredged in flour, dipped in an enriched egg wash, coated in golden breadcrumbs, and “shallow-fried” in the oven with a drizzle of oil. The result: irresistibly crispy, golden-brown cutlets in under 35 minutes.
Ingredients
Units
Scale
- 4 pieces Chicken cutlets or pork (Lean, tender protein)
- 75 g All-purpose flour (The initial fine powdery coating that helps everything adhere)
- To taste Salt & black pepper (The essential seasoning duo that awakens the meat’s flavor)
- 2 Medium eggs (The rich golden binder that ensures a perfectly crisp crust)
- 2 Tbsp Whipping or heavy cream (The secret to a richer more luxurious egg wash (optional))
- 150 g Breadcrumbs plain or panko (The star of the show, creating that irresistibly crunchy, golden-brown exterior)
- 8 Tbsp Neutral oil canola, avocado (For creating a “shallow fry” effect in the oven, ensuring ultimate crispiness)
Instructions
Prep the Cutlets:
- Place each cutlet between sheets of plastic wrap. Gently pound with a meat mallet or rolling pin to about ¼″ thickness. Season both sides with salt and pepper.
Set Up Breading Stations:
- Bowl 1: Flour.
- Bowl 2: Beat eggs with cream until smooth.
- Bowl 3: Breadcrumbs.
Bread the Cutlets:
- Dredge each cutlet in flour, shaking off excess.
- Dip into the egg-cream wash, letting excess drip back into the bowl.
- Press into breadcrumbs until evenly coated on both sides.
Arrange & Oil:
- Place breaded cutlets on a baking sheet in a single layer.
- Drizzle or brush each generously with neutral oil (about 1–2 Tbsp per cutlet).
Bake to Crispy Perfection:
- Preheat oven to 425°F (220°C).
- Bake for 10 minutes, then flip cutlets, drizzle with a little more oil, and bake another 8–10 minutes until deep golden and crisp.
Serve:
- Remove from oven and rest 2 minutes.
- Serve hot with lemon wedges, a simple green salad, or mashed potatoes.
Notes
Protein Swap: Pork or veal cutlets work beautifully in place of chicken.
Flavor Boost: Stir 1 tsp paprika or garlic powder into breadcrumbs.
Make-Ahead: Bread cutlets and refrigerate up to 1 hour before baking.
Oven Variations: For extra crispness, finish under the broiler for 1–2 minutes—watch closely!
Serving Ideas: Pair with German potato salad, spaetzle, or a dollop of mustard.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: German-Inspired, International Recipes
Nutrition
- Calories: 450
