Chicken, Veal or Pork Schnitzel

Kathy D


An easy weeknight meal to serve alongside a salad. This comes from Rachael Ray.

★★★★★ 2 votes
15 Min
10 Min
Pan Fry


2 lb
boneless, skinless chicken breast halves, or thin-cut boneless pork loin chops, or thin-cut boneless veal chops or cutlets
salt and freshley ground black pepper, to taste
1/2 c
all-purpose flour
splash of milk or cream, beaten into
eggs beaten (with the splash of milk or cream)
2 c
plain bread crumbs
1 tsp
freshly ground nutmeg
vegetable oil for frying
lemon wedges, for serving

How to Make Chicken, Veal or Pork Schnitzel


  • 1If using the chicken, butterfly each breast and place between wax paper. For pork, place chops several inches apart between wax paper. For veal, if you have large, thin-cut pieces, use as is. If the veal is more than 1/4 inch thick, place between wax paper. Pound the meat until very thin.
  • 2Season the meat with salt and pepper and dust in the flour.
  • 3Beat the eggs and milk or cream in a large shallow dish.
  • 4Combine the bread crumbs with the nutmeg and more salt and pepper and place on a large plate.
  • 5Coat the meat in egg, then in crumbs.
  • 6Heat a large non-stick skillet over medium to med-high heat with just enough oil in it to thinly coat the bottom of the pan. When the oil gets wavy looking, add the meat in a single layer and cook until golden on each side, about 3 minutes each. Transfer meat to a plate and repeat, if necessary.
  • 7Serve the schnitzels with lemon wedges.

Printable Recipe Card

About Chicken, Veal or Pork Schnitzel

Course/Dish: Chicken, Other Main Dishes, Pork
Main Ingredient: Chicken
Regional Style: German
Other Tag: Quick & Easy