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Plain schnitzel seasoned with paprika and lemon

Plain schnitzel seasoned with paprika and lemon

Main dishes

Pan-fried veal or pork cutlets, seasoned with paprika and served with a butter sauce, to be enjoyed with a wedge of lemon.

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Recipe from Robert011, Alf1958, Rainer Zenz and 6 other contributors, adapted by Recette de cuisine ·

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The classic schnitzel is a staple of German cuisine: a thin cutlet that is quickly fried to a golden brown, then topped with a sauce made from the pan juices and butter.

Ingredients and directions

  • Prep time15 min
  • Cook time10 min
  • Total25 min
  • DifficultyEasy
  • Cooking methodFrying in a pan

Ingredients

4 people
  • $0.03
  • $0.27
  • $0.20
  • $0.28
  • $0.35

Directions

  1. Gently flatten the cutlets with a flat, smooth object to ensure they are all the same thickness. Season with salt and pepper. ≈ 2 min
  2. Heat a large, heavy-bottomed frying pan over medium-high heat.
  3. Place the cutlets (they should sizzle) in a pan and cook over medium heat for 2 to 3 minutes per side, until they are nicely browned.
  4. Remove them from the frying pan, sprinkle with paprika, and keep them warm on a plate, around 60 °C.
  5. Bring the cooking juices to a boil in a frying pan with a little water or white wine.
  6. Once the sauce has finished simmering, stir in small pieces of butter. Do not continue to cook it.
  7. Serve the breaded cutlets with a lemon wedge. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 4 veal or pork cutlets
  • 1 to 2 tablespoons of frying fat (clarified butter or neutral oil)
  • salt
  • black pepper
  • ground paprika
  • 1 lemon, cut into quarters
  • butter, in small pieces, for the sauce

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