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Prep Time: 7 minutes
cook time: 12 minutes
yield: 4 servings
I am a true German girl, and I was lucky enough to travel to Germany with Craig when he and I were first married. I dined on schnitzel almost every day! There’s nothing like sitting among the people of Fussen on long picnic tables overlooking a beautiful lake, with mountains in the background.
When schnitzel is made with meat cutlets, it’s called Schweine Schnitzel; when made with veal cutlets, it’s called Wiener Schnitzel. This recipe works with either type of meat.
4 boneless meat chops or veal cutlets Fine sea salt and ground black pepper
2 large eggs
1 cup powdered Parmesan cheese
¼ cup coconut oil or avocado oil, for frying, plus more if needed for serving
1 lemon, sliced into wedges Chopped fresh parsley
Place the meat chops between 2 sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they’re ¼ inch thick. Lightly season both sides of the chops with salt and pepper.
Lightly beat the eggs in a shallow bowl. Divide the Parmesan cheese between 2 bowls so you can do a dry, wet, dry dipping of the chops.
Place a chop in the first bowl of Parmesan, then dip the chop in the eggs, and then in the second bowl of Parmesan, coating both sides and all edges. Repeat with the remaining chops.
Heat the oil to about 330°F in a large cast-iron skillet. When hot, add the schnitzel two at a time and fry for 2 to 3 minutes on each side, until deep golden brown. Transfer the schnitzel briefly to a plate lined with paper towels. Before making the second batch, add more oil if needed to maintain about ⅛ inch of oil in the skillet. Serve the schnitzel immediately with lemon wedges and sprinkled with parsley.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. busy family tip:
Ask your butcher to tenderize and pound the chops thin so all you have to do is dip them in the breading and fry them for a tasty dinner!