Simple schnitzel

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15 min


2 to 3 servings

* PLUS Cooking time: 8 minutes


  • 250-g thin pork or veal cutlets , or turkey or chicken cutlets
  • 4 cups seasoned croutons , about a 170-g box
  • 2 eggs
  • 1/4 cup milk
  • 2 tbsp vegetable oil
  • 2 tbsp butter


  • Place cutlets between pieces of plastic wrap. With a meat mallet or bottom of a saucepan, lightly pound cutlets to even out thickness. They should be about 1/8 inch (0.3 cm) thick. Whirl croutons in a food processor to form fine crumbs. Turn into a pie plate. In a wide shallow dish, whisk eggs with milk. Dip cutlets into egg mixture, coating evenly. Then place cutlets in crumbs. Lightly press crumbs into meat. For a thicker coating, repeat procedure. For a crispier coating, place cutlets on a rack to dry for 10 minutes.
  • Heat 1 tablespoon (15 mL) each of oil and butter in a large frying pan set over medium heat. Add 2 cutlets and sauté until golden, from 4 to 5 minutes per side. Remove to a heated plate. Repeat with remaining cutlets, adding more oil and butter, as needed.

Nutrition (per serving)

  • Calories
  • 443,
  • Protein
  • 26 g,
  • Carbohydrates
  • 31.4 g,
  • Fat
  • 23.1 g,
  • Fibre
  • 2.4 g,
  • Sodium
  • 719 mg.

This classic Austrian specialty usually uses veal, but thin cutlets of pork are less costly and equally delicious.