# German Schnitzel with a Puffed Breadcrumb Crust

> Schnitzel is a cutlet of veal or chicken beaten to 5mm, coated in flour, then egg, then breadcrumbs, and fried in plenty of oil at 170°C while you swirl the pan — the swirling lets oil under the coating so it puffs and separates from the meat, which is the authentic look.

**German Cuisine · 35 min · 4 servings · 480 kcal per serving**

Schnitzel is very simple, but it has one secret that makes the difference: swirling the pan as it fries. That movement is what creates the puffed crust of a real schnitzel.

## Ingredients

- 4 cutlets — veal or chicken breast
- 1 cup — plain flour
- 3 — eggs, beaten
- 2 cups — fine breadcrumbs
- 1 tsp — salt + black pepper
- 1 pinch — paprika
- 2 cups — oil or ghee for frying
- 1 — lemon, to serve

## Method

1. **Beat the meat** — Put each cutlet between two sheets of cling film and beat it with a mallet or the base of a pan until it's an even 5mm thick. Even thickness means even cooking.
2. **The three-stage coating** — Season the cutlets, then flour (shaking off the excess), then egg, then breadcrumbs pressed on only lightly — press hard and the crust won't separate.
3. **Frying with a swirl** — Plenty of oil at 170°C. Lay the cutlet in and swirl the pan continuously in a circular motion — you'll see the crust puff. Three minutes a side until golden.
4. **Draining** — Lift onto a rack, not kitchen paper — paper traps steam and softens the base. Serve immediately with lemon.

## Tips

- Swirling the pan while frying is the single difference between an ordinary schnitzel and a real one.
- The oil should come at least halfway up the cutlet.
- Serve it immediately — schnitzel loses its crispness within ten minutes.

## FAQ

### The crust falls off.
Either the breadcrumbs were pressed on too hard or the meat was wet. Pat the meat dry and press the crumbs on very lightly.

### Can I use an air fryer?
Yes, at 200°C for twelve minutes with a spray of oil, but the crust won't puff.

### What do I serve with it?
Boiled potatoes with parsley or a German potato salad — and a wedge of lemon is essential.

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Source: https://hanakoleah.com/en/german-cuisine/german-schnitzel-breadcrumb-recipe
Edited by: Marwa Mohamed
Last updated: 2026-10-29